Sichuan Garlic White Pork
Tender poached pork belly topped with a fiery Sichuan garlic oil and chili flakes. A classic cold appetizer that's equally stunning as a main over rice.
- Total time
- 45 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 2 lbs pork belly or pork shoulder, boneless
- 8 cloves garlic cloves, minced
- 1 tbsp sichuan peppercorns
- 1.5 tsp chili flakes (or chili oil)
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- ⅓ cup neutral oil (vegetable or peanut)
- 1 tsp salt
- 3 stalks scallions, sliced thin (white and green parts separated)
Instructions
- 1
Place pork in a pot, cover with cold water, and add 1 tsp salt. Bring to a simmer.
- 2
Simmer uncovered until pork is completely tender, about 30 minutes. The meat should shred easily when pierced.
- 3
Remove pork to a cutting board. Let cool 5 minutes, then slice into 1/4-inch-thick rounds.
- 4
Toast Sichuan peppercorns in a dry skillet over medium heat, shaking often, until fragrant, about 1 minute.
- 5
Pour into a small dish and coarsely crush. Return skillet to medium heat and add oil.
- 6
When oil shimmers, add minced garlic and cook without stirring for 30 seconds until fragrant. Do not brown.
- 7
Remove from heat. Stir in crushed Sichuan peppercorns, chili flakes, soy sauce, and rice vinegar.
- 8
Arrange pork slices on a plate. Pour chili oil over top, sprinkle with white parts of scallions.
- 9
Garnish with green scallion parts and serve at room temperature or chilled.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board
- sharp knife (8-inch chef's knife)
- 12-inch skillet
- small bowl
- spoon
- tongs
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