Sichuan Cold Sliced Pork in Garlic Sauce (Suan Ni Bai Rou)
Sichuan Province
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Sichuan Province
II
Description
Suan ni bai rou (蒜泥白肉) — garlic-pasted white pork — is one of Sichuan's most refined cold dishes: pork belly is poached in lightly seasoned water until just cooked, chilled, then sliced paper-thin and arranged on a plate. A pungent garlic paste (suan ni) dressing with chili oil, soy, and Chinkiang vinegar is drizzled over. The contrast between neutral white pork and aggressive garlic sauce is the point.
III
The Thread
—Korean bossam — poached pork belly with sauce
—Vietnamese thit luoc — poached pork
—Japanese shabu shabu pork with ponzu
IV
Flavour Context
Mild, clean pork; pungent raw garlic; soy and vinegar balance; chili oil heat; sesame oil fragrance — a study in contrast
Pillars V — VII
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