Suan Ni Bai Rou (Boiled Sliced Pork with Garlic Sauce). Great recipe for Suan Ni Bai Rou (Boiled Sliced Pork with Garlic Sauce). Suan Ni Bai Rou can be translated loosely as “white meat with grated garlic”; suan ni means grated garlic and bai rou is white meat. Don't be fooled by how complex and fancy this dish is usually presented.
Suan Ni Bai Rou (Sliced Pork with Garlic Sauce) is a dish that you might find in some restaurants. But it is something that even if it looks hard to make it isn't necessarily difficult. It is a delicious way to upgrade your pork game and try different ways to make it. You can cook Suan Ni Bai Rou (Boiled Sliced Pork with Garlic Sauce) using 13 ingredients and 9 steps. Here is how you cook it.
Ingredients of Suan Ni Bai Rou (Boiled Sliced Pork with Garlic Sauce)
- You need 1/2 lb of pork belly (or pork shoulder).
- It’s 1 tbsp of rice wine (cooking wine or sake).
- It’s 1 of star anise.
- You need 2 of cucumbers (thinly sliced).
- Prepare 1 of medium tomato (thinly sliced).
- It’s 2 tsp of grated garlic.
- Prepare 1 tsp of sugar.
- Prepare 2 tbsp of soy sauce.
- Prepare 1 tsp of sesame oil.
- Prepare 1/2 tsp of hot chili oil (optional).
- Prepare 5 slices of ginger.
- It’s of Sliced green onion or cilantro for garnish.
- Prepare 8 cups of water.
This Sliced Pork Belly with Garlic Sauce, known as Suan Ni Bai Rou in Chinese, is a classic Sichuan appetizer dish of poached pork belly with a deliciously spicy, garlicky sauce on top that's full of punchy flavor. Check out our new Suan Ni Bai Rou recipe here. This is a Sichuan dish called Suan Ni Bai Rou (蒜泥白肉) – literally translated as “garlic paste white meat.” Not exactly the best of names, but it makes sense, since the poached pork belly is white before the sauce is added. Originating from Sichuan, garlic paste pork belly or suan ni bai rou is a dish of tender pork belly slices accompanied with a savoury and piquant garlic dip.
Suan Ni Bai Rou (Boiled Sliced Pork with Garlic Sauce) instructions
- Thinly slice few pieces of ginger. You don’t need to peel the skin but make sure to rinse the ginger thoroughly before cutting..
- Fill a pot with about 8 cups of water. Add the ginger slices, pork belly, 1 tbsp of rice wine, and 1 star anise. Bring it to a boil. Once the water starts to boil, cover with a lid and lower the heat to medium-low. Continue to cook for 20 minutes. After 20 minutes of boiling, turn off the heat and let the pork belly cool off in the broth for about an hour..
- Thinly slice the tomato and cucumber. You can use a mandoline slicer if you have one..
- Chop the green onion. This will be used for garnishing. You can also use cilantro..
- Grate some garlic..
- Mix 2 tbsp of soy sauce with 1 tsp of sugar until the sugar is fully dissolved. Next, add 2 tsp of grated garlic, 1 tsp of sesame oil, and 1/2 tsp of hot chili oil. Stir well to combine all the ingredients together..
- There is no right or wrong way of cutting the pork belly for this dish. You just need to make sure each piece of meat is very thin. I cut the whole pork belly in half first. And then thinly slice against the grain. If your pork belly is not cool enough for cutting, you can put it in the refrigerator for a little bit. The pork belly will be cooler and firmer so you can easily cut it into thin slices..
- Place the cucumber slices around the edge of the plate. Next, place the tomato on top of the cucumber. And add the pork belly slices in the middle. Finally, drizzle the sauce on the top. Sprinkle some green onion..
- Youtube video: https://youtu.be/z1anMjuuhlE.
The sauce is also more garlicky than spicy, as you would expect a typical Sichuan dish to be. Suan ni bai rou literally means garlic paste white pork. It may not sound like the most. Place the pork loin in a saucepan, add ginger, green onion, and rice wine. Pour in enough water to cover the meat.