Citizens, this is one of my favorite Sichuan dishes! Suan ni bai rou (蒜泥白肉) is simply thin slices of cooked pork belly (aka uncured bacon), served cold, and marinated with a delectable soy-chili-garlic sauce. The direct translation is simple: garlic white pork.
My version is very traditional and is also easy to make – try it for a spicy appetizer or palate-cleansing course in a multi-stage Chinese feast!
Battle on – the Generalissimo
For the sauce:
3 fresh red and green Thai chilies, minced
4 tbsp finely minced garlic
8 tbsp soy sauce
1 tbsp Sichuan peppercorn oil (preferred) or chili oil
1 tbsp chili oil
6 tbsp Baoning (preferred) or Zhenjiang rice vinegar
5 tbsp pork broth
1 teaspoon chicken stock granules
For the pork belly:
2 lbs pork belly
1 ounce Baoning (preferred) or Zhenjiang rice vinegar
1 ounce Shaoxing rice wine
5 cups water
2 stalks scallion
1 knob ginger, peeled and sliced
1 scallion, diced
Strips of cucumber, sliced very thin on a mandoline, and rolled into cylinders
1 small handful fresh cilantro leaves, roughly chopped
Toasted white sesame seeds
1. Clean pork belly slab. Put in boiling water with wine, vinegar, scallions, sliced ginger for 1 hour on low heat.
2. Meanwhile, prepare the sauce by adding all the sauce ingredients together in a bowl. Mix well.
3. After an hour, turn off the heat and let the meat cool in the broth for about 30 minutes. Add 5 tbsp of the pork broth into the sauce mixture.
4. After meat is cooled down, slice into very thin pieces, drizzle sauce over and serve with garnishes.