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!
#themeatmensg #simple #delicious

Ingredients

Steps

1

Bring 2 litres water up to a boil

Mark as completed

2

Add in 3 slices of ginger, 1 stalk spring onion and 1 tbsp Chinese wine.

Mark as completed

3

Poach the pork belly in it for 20 minutes.

Mark as completed

4

Remove it from the water. Set aside to cool.

Mark as completed

5

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.

Mark as completed