Mongolian Stewed Garlic Relish Recipe

How to make it

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• Preparing the Garlic: Remove most of the papery, white outer peel, leaving intact and unbroken the thicker skin that encases each clove.
• Stewing the Cloves: Combine the soy, wine, and stock in a Chinese sand pot or a small, heavy pot that will hold the garlic snugly together.
• Bring the liquids to a steaming (almost) simmer over low heat, then add the cloves and stir to combine. Stew the mixture 5 to 10 minutes, scatter in the sugar, and stir to dissolve.
• Cover the pot, check after several minutes, and adjust the heat to maintain a steaming near-simmer with few or no bubbles. Cover and stew the garlic a couple of hours. Lift the lid occasionally to check that the liquids are not boiling, and at the same time swirl the pot to coat the cloves with sauce.
• When done, remove the lid partway and let the cloves sit for another hour or so before eating, swirling the pot occasionally to distribute the sauce.
• To Serve: Serve the cloves tepid or at room temperature, in a small bowl to show off their rich color, or in individual dip dishes alongside each plate. Just before serving, spoon on a bit of sauce. To eat the garlic, crush a clove lightly against the roof of your mouth. Let the creamy pulp dissolve on your tongue, then discard the peel.
• The garlic may be refrigerated for a week or more in an airtight glass jar. Rotate the jar occasionally to distribute the sauce. Leftover sauce is excellent on cold noodles, or as a garlicy condiment for meats or dumplings.