Suan Ni Bai Rou (Sichuan Garlic Pork)
A pile of garlic! An exquisite cold dish with a bright red sauce intertwined with ultra-thin pork belly that is transparent
Description
The king of appetizers served first at Sichuan banquets. Boiled skin-on pork belly is sliced paper-thin. It is drenched in a mountain of grated raw garlic and a special, sweet, bright red chili oil soy sauce.
Restaurants serving Suan Ni Bai Rou (Sichuan Garlic Pork)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Skin-on pork belly
- Cucumber
- Grated garlic
- Homemade chili oil
- Soy sauce
- Sugar
- Black vinegar
Instructions
- [Authentic Recipe]
- Slowly boil skin-on pork belly with scallion, ginger, and Sichuan pepper. Turn off heat and let cool inside the broth (keeps the meat moist).
- Slice the chilled pork paper-thin. Arrange on a plate with thinly sliced cucumbers.
- Mix soy sauce, reduced sweet soy sauce, sugar, and a touch of black vinegar.
- Add massive grated garlic and a heavy pour of bright red homemade chili oil.
- Drench the pork completely in this garlic chili sauce.
Learn more Spice, substitutes, tips
Key spices
Intense heat of massive raw garlic and roasted aroma of chili oil
Substitutes at Japanese supermarkets
Pork belly block
Pairing
Cold Beer / Fried Rice
Trivia
[Trivia] 'Bai Rou' refers to unseasoned, white boiled pork. Because it is simply boiled, it directly tests the chef's knife skills and the aroma quality of the chili oil, acting as a touchstone for Sichuan chefs.
Eating tips & etiquette
[Unique Eating] Use the paper-thin pork to wrap up the cucumber and massive garlic sauce underneath. The sweetness of the pork fat and the punch of raw garlic mix together, creating a vicious dish that demands white rice.
Allergen
Pork, Soybeans, Wheat (Soy sauce), Sesame (Depends on chili oil)