Suan ni bai rou (蒜泥白肉) is one of those dishes I order every single time I go into a Sichuan restaurant. Thin slices of pork belly, cold, and marinated with a delectable soy-chili-garlic sauce. The direct translation is simple: garlic white pork.
I was inspired by Szechuan Impression’s version. (I’m convinced they have the best one in town!) A lot of online recipes call for brown sugar…but Sichuan chefs that I’ve spoken to are pretty adamant on not using sugar in their cooking.
Here’s my rendition.
For the sauce:
10 dried chili pepper seeds (or 2-3 fresh chilies, minced)
4 tbsp finely minced garlic
8 tbsp soy sauce
2 tbsp Sichuan pepper chili oil
6 tbsp rice vinegar
5 tbsp pork broth