🍽️ How to Make Suan Ni Bai Rou (Garlic Pork Slices)

🧆 Ingredients

• 300g pork belly
• 3 cloves garlic (minced)
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 tablespoon chili oil
• 1 teaspoon sugar
• 1 tablespoon sesame paste (optional)
• 1 tablespoon sesame seeds
• 2 green onions (chopped)
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Pork Belly: Choose a fresh, high-quality pork belly with a balanced ratio of fat and lean meat. Look for meat that is pale pink with white, firm fat and no off odors. Rinse the pork belly thoroughly under cold running water to remove any blood or surface impurities. For extra cleanliness, you can briefly soak the pork in cold water with a splash of vinegar, then rinse again. Place the pork belly in a pot of cold water, ensuring it is fully submerged. Add a pinch of salt and, optionally, a few slices of ginger and a splash of Shaoxing wine to help remove any unwanted odors and enhance flavor. Bring the water to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface with a fine mesh skimmer or spoon. Continue simmering for 30–40 minutes, or until the pork belly is fully cooked and tender. To check for doneness, pierce the pork with a chopstick or fork; it should go through easily without resistance. If you prefer a firmer texture, simmer for less time; for a softer bite, simmer a bit longer, but avoid overcooking as the meat can become mushy. Once cooked, remove the pork belly from the pot and let it cool completely. For best results, place the pork in the refrigerator for 1–2 hours to firm up, which makes slicing easier and improves texture. Chilling also helps the fat set, resulting in cleaner, more attractive slices.

2. Slicing the Pork Belly: Once the pork belly is thoroughly chilled, use a very sharp knife to slice it as thinly as possible—ideally, each slice should be nearly translucent. Thin slices are essential for the authentic texture of Suan Ni Bai Rou. If the pork is too warm, it will be difficult to slice cleanly. Arrange the slices neatly on a serving plate, slightly overlapping each piece for an attractive presentation. For a restaurant-style look, you can roll each slice or fan them out in a circular pattern.

3. Preparing the Garlic Sauce: Peel and finely mince the garlic cloves. For a smoother texture, you can use a garlic press or grind the garlic into a paste with a mortar and pestle. In a mixing bowl, combine the minced garlic with soy sauce, vinegar, chili oil, sugar, sesame paste (if using), and salt. Stir the mixture thoroughly until the sugar dissolves and the sauce is well blended. Taste the sauce and adjust the seasoning as needed, balancing the salty, sour, spicy, and aromatic notes. The sauce should be pungent and flavorful, with the garlic providing a strong, fresh aroma. If you prefer a milder garlic flavor, let the sauce sit for 5–10 minutes before using, which will mellow the raw garlic. For extra depth, add a splash of light chicken stock or a pinch of MSG.

4. Combining Pork and Sauce: Pour the prepared garlic sauce evenly over the sliced pork belly, ensuring each piece is coated. The sauce should seep between the slices, infusing the meat with flavor. For best results, use a spoon to gently lift the slices and allow the sauce to reach all layers. Allow the dish to sit for 5–10 minutes to let the flavors meld. If you like, you can cover and refrigerate the dish for up to 30 minutes before serving for even deeper flavor penetration.

5. Garnishing and Serving: Sprinkle chopped green onions and sesame seeds over the pork slices for added color and texture. For extra freshness, you can also add a few sprigs of cilantro or a drizzle of additional chili oil. Serve the dish chilled, either as an appetizer or a main course. Suan Ni Bai Rou is best enjoyed cold, which enhances the tenderness of the pork and the sharpness of the garlic sauce. For a beautiful presentation, serve on a chilled plate and garnish with thinly sliced cucumber or carrot ribbons around the edge.

6. Maturity Identification: The pork belly is considered mature and ready when it is tender but not falling apart, with a slight bounce when pressed. The slices should be uniform, and the sauce should have a balanced flavor profile. If the pork is too tough, it needs more simmering; if it is mushy, it has been overcooked. The garlic sauce should be aromatic but not overpowering, complementing the pork without masking its natural taste. When slicing, if you notice the meat crumbling or breaking, it may be overcooked or not chilled enough. Always use a sharp knife and slice against the grain for best results.

7. Ingredient Cleaning and Safety: Always wash your hands and utensils thoroughly before and after handling raw pork. Clean your cutting board and knife with hot, soapy water to prevent cross-contamination. Use fresh garlic and green onions for the best flavor and aroma. Inspect all ingredients for freshness before use.

8. Additional Tips for Success:

   • Use high-quality, fresh pork belly for the best texture and flavor.
   • Adjust the amount of garlic and chili oil to your personal taste preference.
   • If you are sensitive to raw garlic, briefly blanch the minced garlic in hot water before adding to the sauce.
   • For a nutty twist, add a small spoonful of crushed peanuts or toasted sesame seeds to the sauce.
   • Leftover pork belly can be stored in an airtight container in the refrigerator for up to 2 days. Always serve chilled.

💡 Tips

• Slice pork as thin as possible for best texture.
• Adjust garlic and chili oil to taste.
• Chill pork thoroughly before serving for optimal flavor.
• Use fresh garlic for a more aromatic sauce.