Sichuan Pork Belly with Mashed Garlic Sauce 四川蒜泥白肉秘方 (ASMR Cooking Video)

by | Last updated May 5, 2020 | Appetizer & Side Dish Recipe, Chinese Recipe, Pork Recipe, Recipe, Sichuan Recipe

Mashed Garlic with Pork Belly Slices?​ 美味蒜泥白肉

This dish is more like an appetizer, the regular Sichuanese version is hot and spicy, where the garlic are mashed for a mashed garlic sauce then pair with thin pork belly slices. So I make a little adjustment of my own for more flexibility and also 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!

    Serve 3     |     Difficulty  Easy     |     Prep. Time 20 Min     |     Cooking Time 15 Min     |     Total Time 35 Min     |

Ingredients

400g of pork belly with skin
1pcs bay leaf
1pcs star anise
1 tbsp of sugar (blanching pork belly)
8 tbsp of chili oil
3 tbsp of black vinegar
2 tbsp of soy sauce
1 tbsp of sugar
1 tbsp of sesame oil (optional)
4 cloves of garlic
4 tbsp of blanched pork’s water
1pcs Japanese cucumber
100g of chili (depending on your spiciness preferences)

Preparation

  1. Prepare ingredients as listed above.
  2. Simply crush garlic and finely chop.
  3. If you are adding chili, remove the seed and finely shop or blend.
  4. Use a mandolin and thinly slice the Japanese cucumber.

Blanching Pork Belly

  1. To blanch pork belly, bring about 2 liters of water to boil or enough water to cover the pork belly.
  2. Add pork belly into water as well as add bay lea, star anise and 1 tbsp of sugar.
  3. Bring to a boil and then reduce heat to simmer.
  4. Simmer for approximately 40 minutes.
  5. Once done remove from heat and soak in cold bath (tap water will do).

Prepare Sichuan Mashed Garlic Sauce

  1. Add chopped garlic into a mixing bowl.
  2. Add chili oil, black vinegar, soy sauce, sugar, sesame oil (optional) and chopped chili (optional).
  3. Add blanched pork’s water in and mix everything until the sugar dissolves.
  4. Set aside for final usage.

Cutting and Plating (Method 1)

  1. Cut pork belly into large thin slices.
  2. Neatly roll slices of pork into pork rolls.
  3. Roll another layer of cucumber on the exterior of the pork roll.
  4. Gently place the rolled pork belly on a plate.
  5. Add Sichuan Mashed Garlic Sauce onto the rolled pork belly and serve.

Cutting and Plating (Method 2)

  1. Cut pork belly into thin rectangular slices.
  2. Grab a handful of cucumber ribbons and place on a plate.
  3. Gently place pork belly slices onto the cucumber ribbons.
  4. Add Sichuan Mashed Garlic Sauce onto the rolled pork belly and serve.

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Ethan Wong

Hey, thanks for dropping by.
I curate recipes at the weekend, otherwise, on the weekdays I spend time hunting for stuff at YS. Oh yeah, I spend my break time learning to code.
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