Suan Ni Bai Rou (Sliced Pork with Garlic Sauce)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Sichuan cold appetizer of poached pork belly sliced thin and topped with a fiery, garlicky sauce made with Sichuan peppercorns, chili oil, and sesame. Punchy and bold, it's meant to stimulate the appetite at the start of a meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 pound lean pork belly ((preferably one whole piece))
- 6 cups cold water
- 5 slices ginger
- 1 star anise
- 2 tablespoons Shaoxing wine
- 2 scallions
- 1 teaspoon Sichuan peppercorns
- 10 cloves garlic ((minced))
- 3 slices ginger ((minced))
- 1 scallion
- 2 tablespoons red chili flakes
- 1 teaspoon Sichuan peppercorn powder
- ⅓ cup oil ((heated to 225 degrees F))
- 3½ tablespoons light soy sauce
- 1 tablespoon Chinese black vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 tablespoon sesame paste/tahini
- 1 small cucumber ((julienned))
- ⅓ cup water from boiling the pork belly
- 1 tablespoon toasted sesame seeds
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 45m
- Sodium
- 308mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 481mg
- Calcium
- 47mg
- Iron
- 0.96mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 308MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.