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    Home » Recipes » pork

    Sichuan Style Pork Slices in Garlic Sauce

    Last Modified: October 11, 2022 by Elaine| 14 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

    Sichuan pork slices in garlic sauce|chinasichuanfood.com

    Sichuan Style Pork Slices

    Elaine
    Sichuan style pork slices in hot garlic sauce. One of the best cold dish from Sichuan cuisine.
    5 from 5 votes
    Watch Video Print Recipe
    Prep Time 40 mins
    Cook Time 10 mins
    Total Time 50 mins
    Course Salad, Side Dish
    Cuisine Sichuan cuisine
    Servings 2
    Calories 1524 kcal

    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
    • ½ 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

    • 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.
    • 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.
    • 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.
    • 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. 

    Video

    Nutrition

    Calories: 1524kcalCarbohydrates: 8gProtein: 25gFat: 153gSaturated Fat: 51gCholesterol: 180mgSodium: 1559mgPotassium: 607mgFiber: 1gSugar: 1gVitamin A: 50IUVitamin C: 7.3mgCalcium: 35mgIron: 1.9mg
    Keyword pork
    Tried this recipe?Mention @ChinaSichuanFood

     

    Sichuan pork slices in garlic sauce|chinasichuanfood.com

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    Reader Interactions

    Comments

    1. Steven

      May 03, 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

        June 06, 2020 at 11:16 am

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

        Reply
    2. Paula

      May 04, 2016 at 10:51 am

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

      Reply
      • Elaine

        May 06, 2016 at 8:46 pm

        Thanks Paula for the warm and kind comment.

        Reply
    3. Platt College

      August 16, 2016 at 1:48 pm

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

      Reply
    4. Emily

      April 09, 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

        April 09, 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

      June 06, 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

      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

      August 09, 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

        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
    8. Hailey

      May 05, 2021 at 10:49 pm

      5 stars
      This recipe is an all time favorite of mine. You wouldn't think so at first, but this dish is very simple to make, and very inexpensive. It's become a regular weeknight meal in my home. The hardest part is slicing the pork, and as long as you have a good, sharp knife, that's pretty easy, too. We eat it once or twice a month. The best news is, the leftovers are great for lunch the next day!

      Reply
    9. Sophie

      July 11, 2022 at 9:54 pm

      5 stars
      I made this recipe yesterday, and I was so impressed! It's bursting with flavor and I can't wait to make it again. I had a limited choice for the pork so I went with a boneless rib roast and it was great. Perfect for a hot summer meal because you can cook the pork ahead of time.

      Reply
      • Elaine

        July 11, 2022 at 11:27 pm

        That's right Sophie. I love to make this in summer too because I can cook the pork very early in the morning and then eat it during launch.

        Reply

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