Garlic Paste Pork Belly

Originating from Sichuan, garlic paste pork belly or suan ni bai rou is a dish of tender pork belly slices accompanied with a savoury and piquant garlic dip. The sauce is also more garlicky than spicy, as you would expect a typical Sichuan dish to be.
Suan ni bai rou literally means garlic paste white pork. It may not sound like the most appetizing dish but it sure looks tantalising – bite sized poached pork pieces laid out against the stark garlic sauce, calling out to be picked up, dipped and delivered straight to your mouth! The term “white” pork is derived from the pale coloured meat as the pork belly is poached with ginger and spring onions to lightly flavour the meat. After poaching, allow the pork belly to cool slightly as this will help with slicing. This dish relies heavily on its tasty garlic sauce, so it is important that the pork belly is subtly seasoned to allow the fragrant garlic paste to shine.
Although garlic paste pork belly is customarily served chilled, it can also be served warm to your preference. This versatile dish will not fail to impress as a side, or even as a main dish with rice!
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450g pork belly ( 7cm thick)
3slices ginger
1stalk spring onion
1tbsp Chinese wine
2litre water
Garlic paste:
60g garlic
3tbsp soya sauce
tbsp sugar
1tbsp water
1stalk spring onion (chopped)
1red chili (finely diced)



Bring 2 litres water up to a boil
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Add in 3 slices of ginger, 1 stalk spring onion and 1 tbsp Chinese wine.
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Poach the pork belly in it for 20 minutes.
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Remove it from the water. Set aside to cool.
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In a food processor, blend 60g garlic, 3 tbsp soya sauce, 1½ tbsp sugar and 1 tbsp water. Transfer it to a bowl. Mix in chopped spring onion and finely diced chili.
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Once the pork is cooled, slice it 3mm thick.
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Arrange on a plate. Drizzle the garlic paste over it.
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