Saturday, November 19, 2011

Sliced Pork with Garlic Sauce (Suan Ni Bai Rou)

If you love garlic, then this is the dish for you. Vampires will not be visiting you anytime soon after you've partaken of this garlic palooza. I think there are a couple variations of the sauce for this recipe, one of which is classic Taiwanese and reminiscent of what my mom makes- basically just very finely minced garlic with soy sauce, sugar, vinegar and water. Another sauce is spicier with the addition of sliced fresh chilies and/or chili oil (a Szechuan version). Pork belly or pork loin work well for this dish, but I like to use thinly sliced pork shoulder (same as what you'd use for Chinese hot pot) because the meat cooks quickly and there's just enough fat to keep the pieces tender and moist. 

Btw, both sauces would also work well as dumpling dipping sauces. 





Ingredients:
1 lb. thinly sliced pork shoulder

Traditional (Taiwanese-style) Garlic Sauce:
6 cloves of garlic, finely minced (run through a microplane shredder or garlic press)
3 tbsp. soy sauce
1 tbsp. sugar
2 tbsp. water
2 tbsp. rice vinegar


Spicy (Szechuan-style) Garlic Sauce:
6-8 cloves of garlic, finely minced (run through a microplane shredder or garlic press)
1/4 cup soy sauce
2 tsp. sesame oil
1/2 tsp. chili oil (optional)
1 tbsp. rice vinegar
1 tbsp. sugar
4 tbsp. water
1 fresh red jalapeno chile, seeded and sliced
1/4 cup chopped fresh cilantro


1. Bring a large pot of water to a boil. Using tongs, blanch the pork slices in batches for 3-5 seconds at a time in the water until just cooked through. Remove immediately to a plate and set aside. 


2. In the meantime, make the traditional sauce and/or spicy sauce by blending all ingredients in separate bowls. Cover, and set aside.


3. Remove the pork slices to a chopping board and cut into 2" x 2" pieces. 


4. Arrange the pork slices on a plate and serve with the 2 sauces on the side, or drizzle your fav sauce (or both) on top of the pork. Garnish with chopped cilantro and/or sliced red chilies.


 Sliced pork shoulder (aka pork "butt").

Briefly blanch the pork slices in boiling water.  

Remove the just cooked pork immediately.

Run the garlic cloves through a microplane shredder to get a fine mince.  

Traditional garlic sauce with minced garlic, soy sauce, water, rice vinegar and sugar.

For the spicier Szechuan garlic sauce: 8 cloves finely minced garlic, 1 red jalapeno, seeded and sliced.

Pork with traditional garlic sauce garnished with chopped cilantro.

Pork with Szechuan garlic sauce. 

4 comments:

  1. Oh!!! *faints* I MUST try this!! Love pork belly. Love a recipe that's true to itself - this would definitely be a different dish if lean pork were to be used. Wonderful-looking dish and so simple, too. The simple things in life are often the best! Thank you!

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  2. I, too, love, love, love pork belly as long as they're cooked properly so that they're meltingly tender. You're right - the simple things in life are indeed the best!

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  3. Wah, I've been looking all over for this, hard to find coz there doesn't seem to be a proper name for it in english =\

    Thanks btw!

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    1. You're welcome, Aaron. I love this dish - it's super garlicky, but really good stuff!

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