Garlic Paste Pork Belly

Mains
Pork

Easy Level:

Cook Time:

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

Adjust Servings
US / Metric
0.00
g
g
pork belly ( 7cm thick)
0.00
g
g
pork belly ( 7cm thick)
0.00
slices
slices
ginger
0.00
slices
slices
ginger
0.00
stalk
stalk
spring onion
0.00
stalk
stalk
spring onion
0.00
tbsp
tbsp
Chinese wine
0.00
tbsp
tbsp
Chinese wine
0.00
litre
litre
water
0.00
litre
litre
water

Garlic paste:

0.00
g
g
garlic
0.00
g
g
garlic
0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
soya sauce
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
sugar
0.00
tbsp
tbsp
water
0.00
tbsp
tbsp
water
0.00
stalk
stalk
spring onion (chopped)
0.00
stalk
stalk
spring onion (chopped)
0.00
red chili (finely diced)
0.00
red chili (finely diced)

Steps

1

Bring 2 litres water up to a boil
Bring 2 litres water up to a boil
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2

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

Poach the pork belly in it for 20 minutes.
Poach the pork belly in it for 20 minutes.
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4

Remove it from the water. Set aside to cool.
Remove it from the water. Set aside to cool.
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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.
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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6

Once the pork is cooled, slice it 3mm thick.
Once the pork is cooled, slice it 3mm thick.
Mark as completed

7

Arrange on a plate. Drizzle the garlic paste over it.
Arrange on a plate. Drizzle the garlic paste over it.
Mark as completed

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