Sand Ginger Poached Pork Belly
Silky tender pork belly gently poached in seasoned water until just cooked through, then sliced and served with a punchy sand ginger dipping sauce. This Cantonese classic showcases the delicate texture of quality pork with aromatic ginger notes.
Story
In Cantonese cooking, "white cut" refers to poaching techniques that preserve the natural flavors of ingredients. The pork should be just cooked through—firm enough to slice cleanly but yielding and juicy within.
Ingredients
Pork belly (about 500g), skin-on
1 piece
Fresh sand ginger (or galangal), finely minced
3 tablespoons
Garlic cloves, minced
2 cloves
Light soy sauce
2 tablespoons
Sesame oil
1 teaspoon
Green onions, thinly sliced
2 stalks
Shaoxing rice wine
2 tablespoons
Water
enough to cover pork
Salt
1 tablespoon
Instructions
1
Prepare the poaching liquid
Combine water, salt, and rice wine in a pot wide enough to hold the pork belly. Bring to a gentle simmer over medium heat—you want small bubbles, not a rolling boil.
2
Poach the pork belly
Submerge the pork belly completely in the simmering liquid. Maintain a very gentle simmer and cook for about 30-35 minutes until a skewer inserted into the thickest part comes out with clear juices. Remove from heat and let the pork cool in the liquid for at least 15 minutes.
3
Slice and serve
Lift the pork from the liquid and pat dry. Slice into thin, even pieces (about 3-4mm thick) and arrange on a serving plate.
4
Make the dipping sauce
Mix together the minced sand ginger, garlic, light soy sauce, and sesame oil in a small bowl. Scatter sliced green onions on top of the pork. Serve immediately with the dipping sauce on the side.
