Sichuan Style Pork Slices
User Reviews
5
Sichuan Style Pork Slices
Description
Sichuan Style Pork Slices combine lightly simmered pork slices with a distinctive garlic sauce and smashed cucumber. The pork is gently boiled with ginger, onion, Sichuan peppercorns, and Shaoxing wine to infuse subtle aromatics before being thinly sliced. The accompanying sauce is made by pounding garlic and combining it with sweet and low sodium soy sauces, chili oil, black vinegar for cutting richness, ginger, spring onion, and sesame oil, creating a layered flavor profile.
The pork slices sit atop smashed cucumber, which adds a refreshing texture and coolness against the spiced, garlicky sauce drizzled on top. This preparation highlights a contrast of tender meat, crisp cucumber, and pungent sauce typical of Sichuan cuisine. It’s presented cold or at room temperature, ideal for warmer days or as a starter to a meal.
Careful simmering of the pork ensures a tender texture while the sauce balances heat, tang, and savory notes without overpowering. Smashed cucumber underneath prevents the pork from direct contact with the serving plate and introduces a light crunch. This recipe yields enough sauce for two plates, ensuring adequate coverage and flavor.
Ingredients
- 500 g pork hind leg or pork belly
- 1 thumb ginger , smashed
- 2 onion smashed, large sections, or spring onion sections
- 1 tbsp. Shaoxing wine cooking wine
- 1/2 tsp. Sichuan peppercorn
- 1 cucumber hard skin removed and smashed, long
garlic sauce
- 5-8 garlic smashed, cloves
- 1 tsp. green onion , minced
- 1 tsp. ginger minced
- 2 tbsp. soy sauce sweetened
- 1 tbsp. soy sauce I recommend using Lee Kum Lee low sodium soy sauce, low sodium, or water for boiling pork
- 1-3 tbsp. Chili oil divided. Some of chili oil mixed with the sauce and the remaining for drizzling, Chinese red oil
- 1 tsp. black vinegar
- 1 tbsp. sesame oil
Instructions
- Firstly place the pork belly or hind leg in cold water, add ginger slices, green onion and Sichuan peppercorn and then heat to boil. Slightly slow the fire to medium and cook for around 30 minutes to 40 minutes.
- Transfer out and cool down to warm. Cut the pork into slices, as thin as possible. Place smashed cucumber in the bottom of the serving plate and then lay the pork slices.
- During the cooking time, smash the garlic and let the garlic set for a while. Then add black vinegar (not for sour taste, but to remove the oily feeling), sesame oil, ginger and spring onion, sweetened soy sauce, low salt soy sauce and chili oil. Mix well.
- Spread the sauce evenly over the dish. You can assemble two plates of pork slices with this batch. Save the sauce for the remaining half.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1524 kcal
% Daily Value*
| Calories | 1524kcal | 76% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 153g | 235% |
| Saturated Fat | 51g | 255% |
| Cholesterol | 180mg | 60% |
| Sodium | 1559mg | 65% |
| Potassium | 607mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 7.3mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
