Sichuan Style Garlic Pork Slices(蒜泥白肉)


Sichuan Style Garlic Pork Slices(蒜泥白肉)

Redefining Recipes for the Digital Age

Ingredients

Steps

  1. Start by blanching the pork belly in cold water for 30 minutes
    Start by blanching the pork belly in cold water for 30 minutes Start by blanching the pork belly in cold water for 30 minutes
  2. Let it rinse under cold water and cool down completely. You could also put it in the fridge for faster cooling
    Let it rinse under cold water and cool down completely. You could also put it in the fridge for faster cooling
  3. Once cooled down completely, cut it in half
    Once cooled down completely, cut it in half
  4. And cut into glass thin pieces as shown. The tinner the meat is, the better the texture. Reserve
    And cut into glass thin pieces as shown. The tinner the meat is, the better the texture. Reserve And cut into glass thin pieces as shown. The tinner the meat is, the better the texture. Reserve
  5. Use a peeler to make the cucumbers very thin pieces
    Use a peeler to make the cucumbers very thin pieces
  6. Take a slice of the meat, place a cucumber on top, and fold
    Take a slice of the meat, place a cucumber on top, and fold Take a slice of the meat, place a cucumber on top, and fold Take a slice of the meat, place a cucumber on top, and fold
  7. Repeat for all and place on a plate as shown for better presentation
    Repeat for all and place on a plate as shown for better presentation
  8. Then, put some extra cucumbers in the middle as a base to stack up the middle part as shown
    Then, put some extra cucumbers in the middle as a base to stack up the middle part as shown Then, put some extra cucumbers in the middle as a base to stack up the middle part as shown
  9. Garnish with thinly sliced spring onions
    Garnish with thinly sliced spring onions
  10. As for the sauce, add all dry ingredients together
    As for the sauce, add all dry ingredients together
  11. Pour hot oil in to make everything aromatic
    Pour hot oil in to make everything aromatic
  12. Followed by all liquid seasonings. Then the sauce is done
    Followed by all liquid seasonings. Then the sauce is done
  13. Pour the sauce over the meat evenly
    Pour the sauce over the meat evenly
  14. Once done, serve and enjoy!
    Once done, serve and enjoy!
Languages
Schweinefleischscheiben mit Knoblauch nach Sichuan-Art - Deutsch (German) version
Rebanadas de cerdo con ajo al estilo Sichuan - Español (Spanish) version
Tranches de porc à l'ail à la sichuanaise - Français (French) version
Irisan Daging Babi Bawang Putih Gaya Sichuan - Bahasa Indonesia (Indonesian) version
Fette di maiale all'aglio in stile Sichuan - Italiana (Italian) version
四川風ニンニク豚肉スライス - 日本語 (Japanese) version
사천식 마늘 돼지고기 슬라이스 - 한국인 (Korean) version
หมูสามชั้นผัดกระเทียมสไตล์เสฉวน - แบบไทย (Thai) version
Sichuan Style Garlic Pork Slices(蒜泥白肉) - 简体中文 (Simplified Chinese) version
Sichuan Style Garlic Pork Slices(蒜泥白肉) - 香港繁體中文 (Traditional Chinese - Hong Kong) version