Sliced Pork with Garlic Sauce (蒜泥白肉) Recipe

Whenever I dine at Lao Beijing, I will definitely order their Sliced Pork with Garlic Sauce 蒜泥白肉 which comprises of thinly sliced tender pork (like those used in shabu shabu) with a good balance of lean and fat so they have that chew and crunch at the same time. The pungent odour of raw minced garlic is also neutralised by the seasonings used in the sauce that really lifts the bland pork to make it a complete and tasty appetiser dish. For my recipe, I experimented with both pork collar and pork belly in case the husband and I get too sickly from consuming too much fatty pork. But that didn’t happen. We totally loved the pork belly! Absolutely yummy!

Suan Ni Bai Rou

Sliced Pork Belly with Garlic Sauce Recipe

Ingredients (serves 3-4 as one of few side dishes)
400g thinly sliced pork
chopped spring onions as garnish

Garlic sauce:
5-6 cloves garlic, finely chopped or minced
1 1/2 tbsp light soy sauce
1/2 tsp sesame oil
1/2 tbsp sugar
1 tbsp white rice vinegar

1. Blanch the pork slices in boiling water till cooked through. Drain and transfer to a plate.
2. Combine all ingredients for the sauce and then drizzle over the meat. Chill in fridge for at least an hour.
3. Garnish with chopped spring onions and serve.

The trick is to chill the dish in the fridge before serving so the sauce can penetrate the pork belly to make it even more flavoursome. If time doesn’t permit, just serve straightaway. It’s good either way! Enjoy!

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