Cold Pork Breast
Overview
I have been fond of eating cold dishes since I was a child. My favorite cold dish every time I go to a braised vegetable restaurant is cold pork belly. I feel that the meat in the pork belly is fat but not greasy, with moderate fatness and leanness, and a very good taste.
Tags
Ingredients
Steps
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After the pork belly is cooked, take it out and let it cool. For cold meat, the meat should be cold before mixing for better taste.
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Slice the pork belly and put it in a large pot. After all, it is easy to stir when mixing.
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Prepare old ginger, fresh ginger, garlic, spicy millet (less if you can’t eat spicy food), one green onion, and a few green onions.
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Cut the old ginger into mince, mince the garlic, cut the millet into small dices, shred the ginger, flatten and shred the green onion, and mince the shallot.
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Add half of the ginger and garlic to cold boiled water to make ginger-garlic water and set aside.
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Prepare the preparation: pepper oil, balsamic vinegar, soy sauce (light soy sauce), sesame oil, salt, MSG (chicken essence), oil chili, and sugar (forgot to take a picture).
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Pour soy sauce (light soy sauce), balsamic vinegar, sesame oil, pepper oil, salt, MSG (chicken essence), oil chili, ginger and garlic water, and a little sugar into the basin and mix well. Then taste it, if the taste is not enough, add more.
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Finally, add shredded ginger, shredded green onion, spicy millet, remaining ginger, garlic, and minced green onion, mix well.
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Finally, the spicy and delicious cold pork belly is completed. Sprinkle some chopped green onions onto the plate. (The weather is getting warmer, so cold salad is a good dish to go with rice.)
