Eye appealing Sichuan style pork slices have a wonderful combined taste featured by garlic sauce and Sichuan style red oil.
In the previous post, Elaine introduced a way of making super great taste Chinese red oil. I have been staying in my hometown with my family recently and get completely inspired by a family dinner in a local restaurant, which is famous for its Sichuan style cold dishes. Their most popular dishes include this one and the cold spicy fish fillet salad. If you have one jar of Chinese red oil, this dish can be quite quick in the following summer days. By the way, we love to stir fry pork belly slices with doubanjiang and fermented soy beans, that dish is called twice cooked pork.

The Chinese name of this dish is “蒜(suàn)泥(ní)白(bái)肉(ròu)”; literally mean pork slices in garlic sauce. In Sichuan area, restaurants usually use the hind leg meat. But it is ok to use pork belly or other part as long as there are both lean meat and fat.

Ingredients

• 500g pork belly or hind leg
• 4-5 ginger slices
• 1 green onion
• 1/2 teaspoon Sichuan peppercorn
• half of cucumber, shredded
  

  garlic sauce

• 5-8 garlic cloves, minced
• 1 green onion white, minced
• 1 teaspoon minced ginger
• small pinch of salt
• 1/4 cup warm water
  

  Red oil sauce

• 3-4 tablespoon Chinese red oil
• 1 tablespoon light soy sauce
• 1 teaspoon black vinegar
• 1/4 teaspoon sugar

Firstly place the pork belly or hind leg in cold water, add ginger slices, green onion and Sichuan peppercorn and then heat to boil. Slightly slow the fire to medium and cook for around 30 minutes to 40 minutes.

Meanwhile, add ginger, garlic, green onion and a small pinch of salt in a small bowl, add 1/4 cup of warm water. Soak for 5-10 minutes. Mix Chinese red oil, light soy sauce, black vinegar and sugar in another small bowl. Set aside.

Transfer out and cool down to warm. Cut the pork into slices, as thin as possible.

Place shredded cucumber in the bottom of the serving plate and then lay the pork slices.

Serving with red oil poured

Pour the garlic water evenly over the pork slices and wait for 30 seconds (allow the pork slice to absorb the sauce firstly), and then pour the red oil sauce over.

Serving with red oil as a dip

Pour the garlic water evenly over the pork slices and serve with the red oil sauce. Dip before enjoying.

Print

Sichuan Style Pork Slices

Prep Time

40 mins

Cook Time

10 mins

Total Time

50 mins

 

Sichuan style pork slices in hot garlic sauce

Course: Salad, Side Dish

Cuisine: Sichuan cuisine

Keyword: pork

Servings: 2

Calories: 1524 kcal

Author: Elaine

Ingredients

• 500 g pork belly or hind leg
• 4-5 ginger slices
• 1 green onion
• 1/2 teaspoon Sichuan peppercorn
• half of cucumber , shredded

garlic sauce

• 5-8 garlic cloves , minced
• 1 green onion white , minced
• 1 teaspoon minced ginger
• small pinch of salt
• 1/4 cup warm water

Red oil sauce

• 3-4 tablespoon Chinese red oil
• 1 tablespoon light soy sauce
• 1 teaspoon black vinegar
• 1/4 teaspoon sugar

Instructions

1. Firstly place the pork belly or hind leg in cold water, add ginger slices, green onion and Sichuan peppercorn and then heat to boil. Slightly slow the fire to medium and cook for around 30 minutes to 40 minutes.
2. Meanwhile, add ginger, garlic, green onion and a small pinch of salt in a small bowl, add 1/4 cup of warm water. Soak for 5-10 minutes.
3. Mix Chinese red oil, light soy sauce, black vinegar and sugar in another small bowl. Set aside.
4. Transfer out and cool down to warm. Cut the pork into slices, as thin as possible.
5. Place shredded cucumber in the bottom of the serving plate and then lay the pork slices.

Serve with red oil poured

1. Pour the garlic water evenly over the pork slices and wait for 30 seconds, and then pour the red oil sauce over.

Serve with red oil as a dip

1. Pour the garlic water evenly over the pork slices and serve with the red oil sauce. Dip before enjoying.

Nutrition Facts

Sichuan Style Pork Slices

Amount Per Serving

Calories 1524 Calories from Fat 1377

% Daily Value*

Total Fat 153g 235%

Saturated Fat 51g 255%

Cholesterol 180mg 60%

Sodium 1559mg 65%

Potassium 607mg 17%

Total Carbohydrates 8g 3%

Dietary Fiber 1g 4%

Sugars 1g

Protein 25g 50%

Vitamin A 1%

Vitamin C 8.9%

Calcium 3.5%

Iron 10.8%

* Percent Daily Values are based on a 2000 calorie diet.