Dive into the heart of Sichuan cuisine with ‘蒜泥白肉’ (Garlic Pork Belly Slices), a dish that beautifully embodies the region’s vibrant flavors. This iconic appetizer features thinly sliced, perfectly cooked pork belly, artfully draped and drenched in an incredibly aromatic, savory, spicy, and garlicky sauce. It’s a symphony of textures and tastes – the tender, melt-in-your-mouth pork contrasts with the robust, pungent garlic and a hint of fiery chili. Often served chilled, 蒜泥白肉 is not just a dish; it’s an experience, awakening your palate with its complex yet harmonious profile. Whether you’re a seasoned fan of Sichuan food or new to its delights, this recipe promises to bring an authentic taste of China right to your kitchen. Get ready to impress with this classic crowd-pleaser!
🥢 Ingredients
- 500g 五花肉 (Pork Belly)
- 1 whole head 大蒜 (Garlic), finely minced
- 3-4 slices 姜 (Ginger)
- 2 根 葱 (Scallions), white parts for boiling, green parts for garnish
- 2 tbsp 料酒 (Shaoxing Wine)
- 4 tbsp 生抽 (Light Soy Sauce)
- 3 tbsp 香醋 (Chinese Black Vinegar)
- 2-3 tbsp 辣椒油 (Chili Oil), adjust to your spice preference
- 1 tsp 白糖 (Sugar)
- 1 tsp 香油 (Sesame Oil)
- 少许 白胡椒粉 (White Pepper Powder) (optional)
- 适量 煮肉的清水 (Water for boiling pork)
- 少许 花生碎 (Crushed roasted peanuts) for garnish (optional)
- 少许 香菜 (Cilantro) for garnish (optional)
🔥 Instructions
- 将五花肉洗净，放入锅中，加入足够的水没过猪肉。放入姜片、葱白和料酒。大火烧开后转小火，煮约25-30分钟，直至猪肉完全熟透，用筷子能轻松扎透。
- 将煮好的五花肉捞出，立即放入冰水中或自然冷却，使其迅速降温并保持肉质紧实。完全冷却后，用刀将猪肉切成约1-2毫米厚的薄片。
- 准备蒜泥酱汁：将切好的蒜泥放入碗中，加入生抽、香醋、辣椒油、白糖、香油和少许煮肉的汤汁（约2-3汤匙）。搅拌均匀，尝一下味道，根据喜好调整。
- 将切好的五花肉片漂亮地摆放在盘中，可以一片压一片地卷起，或平铺。
- 将调好的蒜泥酱汁均匀地淋在摆好的五花肉片上。
- 撒上切好的葱花、花生碎和香菜段作为点缀。即可上桌享用！
