Sichuan Mashed Garlic with Pork Belly Slice

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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

Pork Belly Slices with Mashed Garlic Sauce

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!

Course Appetizer, Side Dish

Cuisine Chinese

Keyword Mashed Garlic Pork Slices, Pork Belly, Pork Belly Recipe, sichuan recipe, Suan ni bai rou

Difficulty Easy

Allergy Meat

Prep Time 20

Cook Time 15

Total Time 35

Servings people

Calories 877kcal

Author Ethan Wong

Ingredients

400 g Pork Belly with skin
1 pcs Bay Leaf
1 pcs Star Anise
8 tbsp Sugar
1 tbsp Sesame Oil optional
4 cloves Garlic
4 tbsp Blanched Pork Water
1 pcs Japanese Cucumber
100 g Chili adjust depending on your preferences

Metric - Imperial

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.