white pork with garlic

How to Make Garlic Pork Salad (Suan Bai Rou)

Garlic Pork Salad, a beloved Sichuan dish, is celebrated for its tender pork, aromatic garlic, and bold yet balanced flavors. Here’s a simple guide to recreating this classic at home.

Ingredients:

500g pork loin (belly or leg works too), 1 head garlic, 2 tbsp soy sauce, 1 tbsp light soy sauce, 1 tsp sugar, 1 tbsp vinegar, 1 tbsp sesame oil, 1 tsp chili oil (optional), cucumber (sliced for serving), cilantro (garnish).

Steps:

1. Cook the Pork: Place pork in a pot, cover with cold water, add ginger slices, and bring to a boil. Simmer over medium heat for 25–30 minutes until tender (a knife inserts easily). Drain, cool, and slice thinly.

2. Prepare Garlic Sauce: Mince garlic finely. For a milder flavor, blanch garlic in boiling water for 1 minute, then drain. Mix garlic with soy sauces, sugar, vinegar, sesame oil, and chili oil.

3. Assemble: Arrange sliced pork on a plate with cucumber slices. Pour the garlic sauce over the pork. Garnish with cilantro.

Tips: For extra tenderness, briefly poach pork in broth instead of water. Adjust garlic and chili oil to your spice preference. Serve chilled or at room temperature for the best taste. This dish pairs perfectly with steamed rice, offering a refreshing, savory bite that’s sure to impress!