Sichuan Garlic Pork Slices (蒜泥白肉)
Tender pork belly, thinly sliced and topped with an aromatic, garlicky chili sauce. Spicy but refreshing, Sichuan Garlic Pork Slices are a must-try for fans of bold flavors.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb pork belly (in a large chunk, skin on)
- 2 stalks scallions (cut into sections)
- 6 slices ginger
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon Sichuan peppercorn
- 1 tablespoon garlic (finely minced)
- 2 tablespoon Chinese chili oil
- 2 tablespoon light soy sauce (see note 1)
- 1 teaspoon black rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- ½ large cucumber (cut into slices or thin strips)
Instructions
- 1
Cook the pork
- 2
Put the pork belly into a large saucepan. Add scallion, ginger, Shaoxing rice wine, and Sichuan pepper. Pour in water, enough to fully cover the meat.
- 3
Bring the water to a full boil, then turn the heat down to low. Leave to simmer with a lid on for 25-30 minutes. Flip the pork once halfway through. Check the doneness by poke a hole through in the middle of the meat with a chopstick. If there is no pink liquid oozing out, it’s fully cooked.
- 4
Transfer the drained pork to a large bowl filled with cold water, with ice cubes if available (see note 2).
- 5
Make the dressing
- 6
While waiting for the meat to cool, prepare the dressing in a small bowl by mixing all the seasonings: garlic, chili oil, light soy sauce, black rice vinegar, sugar, and sesame oil.
- 7
Assemble the dish
- 8
From the wider side of the pork belly, cut it into slices, as thin as possible, with a sharp knife.
- 9
Place the cucumber over a serving plate, then top it with pork slices. Pour the dressing over then serve.