Garlic Eel
Braised large eel with garlic cloves and cured pork belly—rich, aromatic, and silky.
Ingredients
Large eel (cleaned and cut into pieces)
1 (about 1000 g)
Garlic cloves
200 g
Roast pork belly
150 g
Shiitake mushrooms (soaked until soft, stems removed)
5
Ginger
2 slices
Seasonings (light soy sauce 1.5 tsp, salt 1/2 tsp, sugar 1 tsp, Shaoxing wine, sesame oil, cornstarch, and water each to taste)
Instructions
1
Step 1
Clean the eel and cut it into pieces. Toss with salt and sugar to marinate, then dust with cornstarch. Deep-fry in hot oil until golden brown, then remove and set aside.
2
Step 2
Soak the shiitake mushrooms until soft and remove the stems.
3
Step 3
Reheat the wok until very hot, add oil, and fry the garlic until fragrant. Add the roast pork belly and splash with wine. Pour in one bowl of water, then add the eel, shiitake mushrooms, ginger slices, and seasonings. Simmer over medium heat for 10 minutes, thicken with a cornstarch slurry, and serve.
