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Sichuan Style Pork Slices in Garlic Sauce

June 1, 2020 11 Comments

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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. 

Sichuan pork slices in garlic sauce|chinasichuanfood.com

What part of pork to use

Chinese pork cut|chinasichuanfood.com

The key point of this dish is to choose meat with both fat and lean meat. In China, we usually sue Ham leg (shown as part 7) to make Sichuan style pork slices in garlic sauce because it contains nearly a ratio of 3:7 (fat vs lean meat). Pork belly contains too much fat but it can work fine too.  If you want to use pork belly, choose the leaner strip. 

Sichuan pork slices in garlic sauce|chinasichuanfood.com

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.

Instructions

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.

pork slices in garlic sauce|chinasichuanfood.com

Transfer out and cool down to warm. Cut the pork into slices, as thin as possible. Place smashed cucumber in the bottom of the serving plate and then lay the pork slices.

pork slices in garlic sauce|chinasichuanfood.com

During the cooking time, smash the garlic and let the garlic set for a while. Then add black vinegar (not for sour taste, but to remove the oily feeling), sesame oil, ginger and spring onion, sweetened soy sauce, low salt soy sauce and chili oil. Mix well. pork slices in garlic sauce|chinasichuanfood.com

Spread the sauce evenly over the dish.  You can assemble two plates of pork slices with this batch.  Save the sauce for the remaining half. 

Sichuan pork slices in garlic sauce|chinasichuanfood.com

5 from 3 votes
Sichuan pork slices in garlic sauce|chinasichuanfood.com
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 hind leg or pork belly
  • 1 thumb ginger , smashed
  • 2 large onion sections or spring onion sections , smashed
  • 1 tbsp. Shaoxing cooking wine
  • 1/2 tsp. Sichuan peppercorn
  • 1 Long cucumber , hard skin removed and smashed
garlic sauce
  • 5-8 garlic cloves , smashed
  • 1 tsp. green onion , minced
  • 1 tsp. minced ginger
  • 2 tbsp. sweetened soy sauce
  • 1 tbsp. low sodium soy sauce or water for boiling the pork , I recommend using Lee Kum Lee low sodium soy sauce.
  • 1-3 tbsp. Chinese red oil , divided. Some of chili oil mixed with the sauce and the remaining for drizzling.
  • 1 tsp. black vinegar
  • 1 tbsp. sesame oil
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. Transfer out and cool down to warm. Cut the pork into slices, as thin as possible. Place smashed cucumber in the bottom of the serving plate and then lay the pork slices.

  3. During the cooking time, smash the garlic and let the garlic set for a while. Then add black vinegar (not for sour taste, but to remove the oily feeling), sesame oil, ginger and spring onion, sweetened soy sauce, low salt soy sauce and chili oil. Mix well.

  4. Spread the sauce evenly over the dish.  You can assemble two plates of pork slices with this batch.  Save the sauce for the remaining half. 

Nutrition Facts
Sichuan Style Pork Slices
Amount Per Serving
Calories 1524 Calories from Fat 1377
% Daily Value*
Fat 153g235%
Saturated Fat 51g319%
Cholesterol 180mg60%
Sodium 1559mg68%
Potassium 607mg17%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 50IU1%
Vitamin C 7.3mg9%
Calcium 35mg4%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

It can be also made with pork belly.

Sichuan pork slices in garlic sauce|chinasichuanfood.com

Filed Under: Pork, Recipes, Salad and cold dishes, Sichuan Food

« Marinated Tofu
Sichuan Sweetened Soy Sauce »

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  1. Steven says

    May 3, 2016 at 11:19 pm

    This looks delicious, and I made some of your ‘red oil’ a few days ago (will try Dan Dan noodles this week).

    How does ‘Sichuan Style Pork Slices’ fit into a meal?

    What other dishes would be added to make a complete meal for 2-4 people?

    Reply
    • Diane says

      June 6, 2020 at 11:16 am

      I served mine with a side of stir-fried broccoli with oyster sauce, and some rice.

      Reply
  2. Paula says

    May 4, 2016 at 10:51 am

    Your dishes always look delicious and this is no exception. Thanks for publishing these great recipes!

    Reply
    • Elaine says

      May 6, 2016 at 8:46 pm

      Thanks Paula for the warm and kind comment.

      Reply
  3. Platt College says

    August 16, 2016 at 1:48 pm

    This looks really yummy. Have to try this recipe this weekend.

    Reply
  4. Emily says

    April 9, 2019 at 7:11 am

    Could I make this with pre sliced pork belly? If so how would I adjust the boiling time in the first step?

    Reply
    • Elaine says

      April 9, 2019 at 7:54 pm

      I don’t recommend using pre-sliced pork belly. It is very hard to control the time. By the way, the sliced pork belly will be cured after cooking.

      Reply
  5. Diane says

    June 6, 2020 at 11:15 am

    5 stars
    I may be crazy… but I made a vegetarian version of this, using tempeh instead of pork. I poached it just like you cook the pork, and made everything else exactly the same, and it came out AMAZING! I’m sure it’s fantastic with pork too, and I’ll try it that way one of these days, but I wanted to let you know that even with a vegetarian protein, this is absolutely delicious!!!

    Reply
  6. Diane says

    June 20, 2020 at 3:36 pm

    5 stars
    I used a vegetarian protein (tempeh) with this exact method and recipe (following your instructions) and I can’t tell you how delicious it was! I’m sure the pork is fantastic too; I needed to use what I had around the house. thank you for this!!!

    Reply
  7. Thu says

    August 9, 2020 at 1:47 am

    5 stars
    I made this and thought it was delicious. I especially love the sauce. I’ll be using the sauce for dipping other yummies. Thank you so much!

    Reply
    • Elaine says

      August 11, 2020 at 7:59 am

      Thanks Thu!! I get feedback about using the sauce in a vegetarian salad. It should be yummy too!! Happy cooking!

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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