Main Courses

Pork Slices in Garlic Sauce (蒜泥白肉)


Pork Slices in Garlic Sauce (蒜泥白肉)

This dish is perfect for those who love the pungent, spicy kick of garlic paired with the tender texture of thinly sliced pork. It's a popular appetizer or main dish in Sichuan cuisine.
Course Main Course
Cuisine Chinese


For the Pork:

  • 500 g pork belly or pork loin
  • 1 stalk green onion
  • 2-3 slices of ginger
  • 1 teaspoon salt

For the Garlic Sauce:

  • 4-5 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon sugar
  • Optional: 1 teaspoon chili oil for heat

For Garnish:

  • Coriander leaves or additional green onions chopped


Cook the Pork:

  • Fill a pot with water and bring it to a boil. Add the pork, green onion, ginger slices, and salt.
  • Reduce the heat to low and simmer for 20-30 minutes, or until the pork is fully cooked.
  • Remove the pork from the pot and let it cool. Once cool, slice it into thin pieces.

Prepare the Garlic Sauce:

  • In a small bowl, combine minced garlic, soy sauce, rice vinegar, sesame oil, and sugar. Mix well.
  • Optional: Add chili oil for some heat, if desired.

Assemble the Dish:

  • Arrange the sliced pork on a serving plate.
  • Drizzle the garlic sauce over the pork slices.
  • Garnish and Serve:
  • Sprinkle with chopped coriander leaves or green onions for added color and flavor.
  • Serve either chilled or at room temperature.

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