The real traditional Sichuan pork dish–Pork slices in mashed garlic, or garlic pork slices(蒜泥白肉) .
This is a traditional Sichuan dish with a long history. If you have ever tried to know the background of Sichuan cuisine, you will find that the chili pepper is adopted just 200- 300 hundred years. Before the import of chili pepper, garlic and ginger spicy is the main taste of Sichuan cuisine.
Personally, I love pork slice in mashed garlic very much because I love the taste with the dips. Besides, the vitamin B1 in the pork meat can be changed to fat soluble after meeting garlic, which makes our body to absorb easily.
Pork belly are boiled in water firstly until completely cooked. Then slice the pork into real thin slices. Then match with the dip mainly made of mashed garlic, soy sauce and chili pepper. Generally, this dish is more popular in summer because you do not need to stir-fry. But since we have chili pepper now, it is still a nice choice in winter.
Cut your pork belly into several sections and boil in pot with Sichuan peppercorn, ginger slices, spring onions and dried chili peppers.
And then wait for it to cool down and cut the pork belly into thin slices. During this process, make sure that your board and knife is free of water.
Mash 4 cloves garlic and add chili oil, soy sauce, salt and the water used to boil the pork belly to make the sauce. For the chili oil, you can follow the recipe to make your own Chinese chili oil at home.
Then the slices can be served directly with the dip made in the above step. Or pour the sauce on top of the slices.
I only used coriander this time but it is great to match it with fresh cucumber or broccoli.
- Do not cook the pork too long; otherwise, the taste will be spoiled.
- Cut the pork until it is completely cooled down to make a nicer texture.
- Do make it as thin as possible.
- 1 pound pork belly
- 1 section of ginger
- 2 sections of green onion
- Water as needed
- 1 small bunch coriander for garnish
- 4 garlic cloves mashed
- 1 tablespoon chili oil
- 2 teaspoons salt
- 1/2 tablespoon light soy sauce
- 1/2 cup of stock or water (you can use the water for boiling the pork belly)
- Prepare all the ingredients and wash or pork belly carefully;Cut ginger into slices.
- Put some fresh water in pot, add ginger slices, onion sections,Sichuan peppercorn, dried chili pepper and pork. Bring all the content to a boiling and then slow the fire down to cook around 15 minutes. Turn off the fire and leave it in pot for another 10 minutes. Move out to cook down and cut the pork into thin slices. Place one by one on the serving plate and decorate with coriander.
- Mix all the ingredients for garlic sauce.
- Serve the pork slices with the garlic sauce as dip or pour the sauce on top of the pork slices evenly.
You can also match this garlic pork with fresh cucumber or broccoli.