Sichuan Style Pork Slices in Garlic Sauce

Eye appealing Sichuan style pork slices have a wonderful combined taste featured by garlic sauce and Sichuan style red oil.


  • 500 g pork hind leg or pork belly
  • 1 thumb ginger , smashed
  • 2 large onion sections or spring onion sections , smashed
  • 1 tbsp. Shaoxing cooking wine
  • 1/2 tsp. Sichuan peppercorn
  • 1 Long cucumber , hard skin removed and smashed
garlic sauce
  • 5-8 garlic cloves , smashed
  • 1 tsp. green onion , minced
  • 1 tsp. minced ginger
  • 2 tbsp. sweetened soy sauce
  • 1 tbsp. low sodium soy sauce or water for boiling the pork
  • 1-3 tbsp. Sichuan Chili Oil , divided. Some of chili oil mixed with the sauce and the remaining for drizzling.
  • 1 tsp. black vinegar
  • 1 tbsp. sesame oil


  1. Firstly place the pork belly or hind leg in cold water, add ginger slices, green onion and Sichuan peppercorn and then heat to boil. Slightly slow the fire to medium and cook for around 30 minutes to 40 minutes.
  2. Transfer out and cool down to warm. Cut the pork into slices, as thin as possible. Place smashed cucumber in the bottom of the serving plate and then lay the pork slices.

  3. During the cooking time, smash the garlic and let the garlic set for a while. Then add black vinegar (not for sour taste, but to remove the oily feeling), sesame oil, ginger and spring onion, sweetened soy sauce, low salt soy sauce and chili oil. Mix well.

  4. Spread the sauce evenly over the dish.  You can assemble two plates of pork slices with this batch.  Save the sauce for the remaining half.