Tender pork belly, thinly sliced and topped with an aromatic, garlicky chili sauce. Spicy but refreshing, Sichuan Garlic Pork Slices are a must-try for fans of bold flavors.
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Pin ItRecipe highlights
- A perfect contrast: tender, rich pork with a spicy, garlicky sauce
- Easy to prep ahead—just slice and dress before serving
- Light yet flavour-packed—ideal for summer or festive meals
About the dish
Suàn Ní Bái Ròu (蒜泥白肉), a cold appetiser from Sichuan cuisine, is often translated as “Sichuan garlic pork slices” or “sliced pork with garlic dressing”. Its name literally means “garlic paste white meat”. While it sounds plain, the flavours are anything but.
A chunk of pork belly is boiled, cooled, and thinly sliced, then layered over crisp cucumber and topped with a punchy dressing made from garlic, chili oil, soy sauce, vinegar, and sesame oil. The contrast of tender meat and intensely flavoured sauce is what makes this dish so unforgettable.
My parents always say I adored fatty pork belly as a baby. I still do. But this dish, along with other classics like Red-Braised Pork Belly, taught me that pork belly doesn’t have to feel heavy when prepared and seasoned properly. I love making it in summer or for festive meals like Chinese New Year feast, preparing it ahead for guests. It always hits the spot.
Ingredients
For the pork:
- Pork belly – choose a large chunk with skin on and a good balance of fat and lean meat
- Scallions
- Ginger
- Shaoxing rice wine
- Sichuan peppercorn
For the dressing:
- Garlic, finely minced
- Chili oil
- Light soy sauce
- Black rice vinegar
- Sugar
- Sesame oil
You also need:
- Cucumber
About chili oil
The chili oil is what gives Sichuan garlic pork slices their signature look and taste. Fragrant, spicy, and slightly smoky, it ties all the flavours together. I always use my homemade chili oil for the best result. Adjust the amount depending on how spicy you like it.
About soy sauce
I use light soy sauce in this recipe for convenience. The traditional version uses Fù zhì jiàng yóu (复制酱油), a spiced, slightly sweet soy sauce common in Sichuan dishes like Zhong Dumplings and Sweet Water Noodles. If you’re after a more authentic taste, it’s worth making it yourself.
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Sichuan Garlic Pork Slices (蒜泥白肉)
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Ingredients
For the pork
- 1 lb pork belly, in a large chunk, skin on
- 2 stalks scallions, cut into sections
- 6 slices ginger
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon Sichuan peppercorn
For the dressing
- 1 tablespoon garlic, finely minced
- 2 tablespoon Chinese chili oil
- 2 tablespoon light soy sauce, see note 1
- 1 teaspoon black rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
You also need
- ½ large cucumber, cut into slices or thin strips
Instructions
Cook the pork
- Put the pork belly into a large saucepan. Add scallion, ginger, Shaoxing rice wine, and Sichuan pepper. Pour in water, enough to fully cover the meat.
- Bring the water to a full boil, then turn the heat down to low. Leave to simmer with a lid on for 25-30 minutes. Flip the pork once halfway through. Check the doneness by poke a hole through in the middle of the meat with a chopstick. If there is no pink liquid oozing out, it’s fully cooked.
- Transfer the drained pork to a large bowl filled with cold water, with ice cubes if available (see note 2).
Make the dressing
- While waiting for the meat to cool, prepare the dressing in a small bowl by mixing all the seasonings: garlic, chili oil, light soy sauce, black rice vinegar, sugar, and sesame oil.
Assemble the dish
- From the wider side of the pork belly, cut it into slices, as thin as possible, with a sharp knife.
- Place the cucumber over a serving plate, then top it with pork slices. Pour the dressing over then serve.
Notes
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pro Tips
- Do not overcook the pork or it will fall apart when sliced.
- Chill the pork in ice water or the fridge before slicing. This firms up the fat and makes cutting easier
- Slice the pork as thin as possible with a very sharp knife
- Mince the garlic finely. Using a mortar and pestle gives the best aroma
- Adjust the seasoning to taste: more vinegar for tang, more sugar for balance, or more chili oil for extra kick
- Assemble just before serving to keep the cucumber crisp
Other popular Sichuan dishes
If you enjoy Sichuan garlic pork slices, you’ll love other dishes from my Sichuan collection.
Wonderful recipe with excellent instructions — my family really enjoyed this dish and it hit the spot during our latest heatwave. Will be making again for sure!
Thanks so much,Huong! Glad it was a hit. Hope you enjoy it again soon!