Sichuan Mashed Garlic with Pork Belly Slice
Quick answerSuan ni bai rou is a Sichuan appetizer of thin pork belly slices with a mashed garlic sauce. Simmer pork belly with skin for about 40 minutes with bay leaf, star anise and 1 tbsp sugar, then cool it in a cold bath. Mix chopped garlic, chili oil, black vinegar, soy sauce, sugar and some of the cooking water. Slice the pork thinly, roll it in cucumber ribbons and spoon the sauce over.
Pork Belly slices with mashed garlic is a Sichuan appetizer, where the garlic is mashed into a sauce then pair with thin pork belly slices, the regular Sichuanese version is hot and spicy, where the garlic is mashed for a mashed garlic sauce then pair with thin pork belly slices. Try this simple pork belly recipe to starts off your dinner!
Mashed Garlic Sauce with Pork Belly Rolls
Author have a say…
So I make a little adjustment of my own for more flexibility and also a suggestion of 2 types of serving methods. Method 1 is the common serving and method 2 is more towards the salad method. This is an idea of how to make this delicious dish, you could be more creative, add black fungus, roll with shredded carrot, and lots more possible combinations!
Source : Baidu
The recipe
Sichuan Mashed Garlic with Pork Belly Slice
Be sure to use a good quality sesame oil, paired with mildly sweet black vinegar. This pork belly with mashed garlic is a very simple dish that is sure to be an amazing appetizer!
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Course
- Appetizer, Side Dish
- Cuisine
- Chinese
- Keywords
- Mashed Garlic Pork Slices, Pork Belly (Alternative : Chicken Thigh with skin), Pork Belly Recipe, sichuan recipe, Suan ni bai rou
Ingredients
Instructions
Preparation
Simply crush garlic and finely chop.
If you are adding chili, remove the seed and finely shop or blend.
Use a mandolin and thinly slice the Japanese cucumber.
Blanching Pork Belly
To blanch pork belly, bring about 2 liters of water to boil or enough water to cover the pork belly.
Add pork belly into the water as well as add bay lea, star anise, and 1 tbsp of sugar.
Bring to a boil and then reduce heat to simmer.
Simmer for approximately 40 minutes.
Once done remove from heat and soak in a cold bath (tap water will do).
Prepare Sichuan Mashed Garlic Sauce
Add chopped garlic, chili oil, black vinegar, soy sauce, sugar, sesame oil (optional) and chopped chili (optional) into a mixing bowl.
Add blanched pork’s water in and mix everything until the sugar dissolves.
Cutting and Plating (Method 1)
Cut pork belly into large thin slices.
Neatly roll slices of pork into pork rolls.
Roll another layer of cucumber on the exterior of the pork roll.
Gently place the rolled pork belly on a plate.
Add Sichuan Mashed Garlic Sauce onto the rolled pork belly and serve.
Cutting and Plating (Method 2)
Cut pork belly into thin rectangular slices.
Grab a handful of cucumber ribbons and place them on a plate.
Gently place pork belly slices onto the cucumber ribbons.
Add Sichuan Mashed Garlic Sauce onto the rolled pork belly and serve.
Watch how it's made
Nutrition per serving
- Calories
- 877 kcal
- Carbohydrates
- 37 g
- Protein
- 13 g
- Fat
- 76 g
- Saturated fat
- 26 g
- Cholesterol
- 96 mg
- Sodium
- 47 mg
- Fibre
- 1 g
- Sugar
- 34 g
Estimates only.
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