sichuan pork belly with spicy garlic sauce

there’s nothing like spicy food to fire up a fiesta. and that’s why sichuan food is a perfect fit for a fiesta friday. not only is it spicy, but it’s also numbing – an exciting sensation. we have a love-hate relationship with this dish (蒜泥白肉). it is so tasty, that we always ask for more. however, the downfall is that we always end up reeking of garlic. but who cares. everyone who eats this will stink, so why not stink together.

this dish is served cold. it’s mainly eaten as a side dish. but you can turn it into a main if you don’t mind the heat and garlic. it is actually better the day after, when the meat has a chance to soak up all the spices and garlic.

pork belly 2 lb
star anise 6 pieces
sichuan peppercorn 1 tbsp
ginger 3 slices
spring onion 2

  • cook the pork belly in boiling water with star anice, sichuan peppercorn, ginger, and spring onion over medium heat for 30 min
  • turn off the heat, and let the pork belly sit in the water, until cooled
  • plate the pork and cool it in the fridge for at least 2 hours (when the pork belly cools, it becomes firm, making it easier to cut into thin slices)
  • after chilling, remove the pork from the fridge and cut the pork belly into thin slices

spicy garlic sauce

sichuan pepper corn 1 tbsp
dried chili 3
oil 2 tbsp
hot water 1 tbsp
cane or brown sugar 1 tsp
sesame oil 1 tbsp
light soy sauce 2 tbsp
chili sauce 1 tbsp
garlic, 1/2 cup finely grated

  • smash the sichuan peppercorns and finely chop the dried chili. put them in a bowl
  • heat the oil in a saucepan and pour the hot oil over the peppercorns and dried chili, let it cool
  • melt the cane sugar in hot water, then add the sesame oil, light soy sauce, and chili sauce
  • mix well into the bowl of peppercorn/chili oil
  • put the finely grated garlic on top of the pork belly slices, then pour the sauce over it
cook the pork belly in boiling water with the star anice, sichuan pepper corns, ginger, and spring onions

cook the pork belly in boiling water with the star anice, sichuan pepper corns, ginger, and spring onions

grate the garlic

grate the garlic, we used a cheese grater

pour the hot oil into the sichuan pepper corns and dried chili. the heat releases the flavour

pour the hot oil into the sichuan peppercorns and dried chili. the heat releases the flavour

your mouth is going to stink for sure, but don't worry. the people around you are going to stink too

your mouth is going to stink for sure, but don’t worry, so will the people around you.


29 responses to “sichuan pork belly with spicy garlic sauce

  1. Pingback: Fiesta Friday #24 | The Novice Gardener·

  2. Beautiful! I don’t know if my stomach could handle the spices, but I do love my garlic. 🙂 Happy Fiesta Friday, and have a wonderful weekend!

  3. Wow, I can taste the spices! It’s interesting that you serve this cold; I’ve never seen pork belly served cold. Anything about pork belly has my heart, mind, and soul though, so I’ll please take a taste! Mmm!

  4. Yum, yum, yum! This sounds SO good, and I especially like the spicy garlic sauce! One of the things I like most about Fiesta Friday is all of the blogs I am introduced to. It’s a pleasure to meet you! Have a great weekend. 🙂

  5. I have just barely arrived at this week’s Fiesta Friday and already I have learned so much and met so many interesting people. This pork recipe is really a great dish to bring along – very appetizing and unusual.

  6. Hi there – co-host here! As usual, you have posted a wonderful recipe that I just want to eat now. Love spicy, love belly and love this method of serving it cold too. That spicy garlic sauce has my name written all over it – I think that it would be fab with some crispy fried whole fish too. On another note, I can’t see that you have linked to Angie’s post for Fiesta Friday #24 – in order to be considered for a feature, a link must be included and I would love to add you to my short list for features if you would edit your post to include a line about it and the link too. Happy Fiesta Friday!

    • oh, let me go ahead and fix that. link added 🙂

      actually, that’s a great idea. we haven’t thought about topping this spicy garlic sauce on a whole fried fish. it sounds like a delicious match.

  7. This is worth dying for. LOL! I love this dish. It has been 4 1/2 months since my last taste of PORK. Working onboard a ship trading on Islamic country is really a big sacrifice for Pork lovers. Thanks for the recipe and Happy Fiesta Friday!!!

  8. I love the spices in all this. Not so sure we could handle the fattiness of the pork belly, but I’m seeing more and more of these recipes, so I’ll have to give it a try sooner or later. Happy FF.

  9. What is the specific kind of “chili sauce” you are using in this? That term can mean just about anything here in the states – something like sambal oelek perhaps? Thanks!

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