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
grate the garlic, we used a cheese grater
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, so will the people around you.
Homemade in Hong Kong 
oh we adore spicy!
we absolutely do as well 🙂
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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!
Happy Fiesta Friday to you as well.
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!
it’s kinda like how cured meats are served cold, like prosciutto. in this case, it’s quite refreshing to balance the heat of the spices.
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. 🙂
thank you for your comment. happy fiesta friday to you!
Oh yum! Something for the recipe book when I am short of ideas for meals. Thanks for posting.
Mac
thanks for your comment!
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.
thank you! happy fiesta friday to you!
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.
Oh yum! I would totally stink with you! This looks fabulous! 🙂
thank you!
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!!!
i feel your pain, we just love pork. can’t imagine giving that up.
My mouth feels hot just reading about it! 🙂 A fun dish you have brought to Fiesta Friday!
thank you, hope you had a great friday and weekend.
This looks absolutely delicious!
thanks!!
i had to read that twice… i want it now….
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.
you can try it over fish instead of pork belly. it’s just as delicious. thanks for stopping by!
Thank you for that suggestion. Now you’ve got me hooked!
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!
Yummy! It looks spicy but nor really~ I used the omega3 pork belly that my friend recommends to make this Sichuan pork belly. The omega pork belly is really juicy and tender! I love the Flodins omega3 pork so much! It is nice to try it! http://www.flodinsfood.asia/omega-3-pork/