Sliced Pork with Chili Oil and Garlic Sauce
红油蒜泥白肉
Cooked pork rump and cucumber are served with a garlic, chili oil and Sichuan pepper dressing.
Published
Ingredients
Quantities are included where specified in the original recipe.
- about 500 g (1 Chinese jin)pork rump
- 1cucumber
- 2star anise
- 2bay leaves
- scallions
- ginger
- cooking wine
- garlic
- 2 spoonfulslight soy sauce
- 1 spoonful eachvinegar and sesame oil
- 1/2 spoonful eachground Sichuan pepper and sugar
- as neededsalt
- chicken bouillon
- chili oil
- 1 large spoonfulpork cooking broth
- water
- Sichuan peppercorns for poaching
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Chinese jin (斤) is retained alongside its mainland market-weight equivalent: 1 jin = 500 g.
Step-by-Step Instructions
- 01
Put pork in cold water with scallions, ginger and cooking wine. Bring to a boil, blanch and rinse.
- 02
Add fresh water, Sichuan peppercorns, star anise and bay leaves. Bring to a boil, then simmer over low heat for 30 minutes, until cooked. Cool and slice.
- 03
Slice cucumber and arrange with the pork on a plate.
- 04
Mix minced garlic and scallions with light soy sauce, vinegar, sesame oil, ground Sichuan pepper, sugar, salt, chicken bouillon and chili oil. Add 1 large spoonful of the pork cooking broth and serve with the meat.
Illustrated Cooking Guide
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Cooking Method
Sliced Pork with Chili Oil and Garlic Sauce
Cooked pork rump and cucumber are served with a garlic, chili oil and Sichuan pepper dressing.
Ingredients
- about 500 g (1 Chinese jin)pork rump
- 1cucumber
- 2star anise
- 2bay leaves
- scallions
- ginger
- cooking wine
- garlic
- 2 spoonfulslight soy sauce
- 1 spoonful eachvinegar and sesame oil
- 1/2 spoonful eachground Sichuan pepper and sugar
- as neededsalt
- chicken bouillon
- chili oil
- 1 large spoonfulpork cooking broth
- water
- Sichuan peppercorns for poaching
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Chinese jin (斤) is retained alongside its mainland market-weight equivalent: 1 jin = 500 g.
Method
- 01
Put pork in cold water with scallions, ginger and cooking wine. Bring to a boil, blanch and rinse.
- 02
Add fresh water, Sichuan peppercorns, star anise and bay leaves. Bring to a boil, then simmer over low heat for 30 minutes, until cooked. Cool and slice.
- 03
Slice cucumber and arrange with the pork on a plate.
- 04
Mix minced garlic and scallions with light soy sauce, vinegar, sesame oil, ground Sichuan pepper, sugar, salt, chicken bouillon and chili oil. Add 1 large spoonful of the pork cooking broth and serve with the meat.
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