Garlic-Mashed Pork Belly Slices
蒜泥白肉 · suàn ní bái ròu
My great-aunt in Leshan’s Wuyue Village made this every Lunar New Year Eve. She’d pound garlic in a stone mortar with a pinch of salt until it became a creamy, sticky paste — ‘like river mud clinging to your fingers.’ She forbade garlic press use: ‘It bruises the cells, not releases the soul.’
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pork belly with skin (skin scored)带皮五花肉（猪皮划刀）🛒 local500 g
- garlic大蒜🛒 local40 g
- light soy sauce生抽🏮 asian25 ml
- chinese black vinegar陈醋🏮 asian15 ml
- sesame oil香油🏮 asian10 ml
pork belly with skin (skin scored): Choose belly with even fat/muscle layers (1:1 ratio). Score skin deeply in 1-cm grid.
🌶️ Adjust to your taste
Pick a level and we'll show exactly how much to change — no more "适量".
Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Place pork belly in a large pot. Cover with cold water. Bring to boil over high heat, then reduce to medium-low and simmer uncovered for 40 minutes. Skim foam regularly. Meat is done when a chopstick pierces the fattiest part with no resistance.
清水慢炖
🔍 Look for Medium-low 40 分钟 · 40 minutesVisual: 肥肉层转为乳白；猪皮划痕处微起泡。Fat layer turns opaque white; skin blisters slightly at scored lines.
You know it's right when: 汤面持续微泡，不翻滚。Surface bubbles steadily but does not roar.
2Remove from heat. Transfer belly to a wire rack. Cool completely at room temperature (about 20 minutes), then refrigerate uncovered for 1 hour until fully chilled and firm.
晾凉再冷藏
🔍 Look for 1 小时 · 1 hourVisual: 猪皮紧缩；肥肉凝成油亮胶质层。Skin contracts tightly; fat layer firms into a glossy, jellied sheet.
You know it's right when: 指尖用力按肥肉不留凹痕。Fingertip leaves no dent when pressed firmly on fat.
3Pound garlic with 1/4 tsp salt in a mortar until smooth and sticky — about 2 minutes. Do not use food processor or press.
石臼舂泥
🔍 Look for 2 分钟 · 2 minutesVisual: 蒜泥泛油光；无颗粒残留。Paste glistens with released oils; no granular bits remain.
You know it's right when: 气味由生辣转为暖香微甜。Aroma shifts from raw pungency to warm, nutty sweetness.
4Slice chilled pork belly into 3-mm-thick, 4-cm-long rectangles. Arrange overlapping on a chilled plate.
薄片叠摆
🔍 Look for 5–7 分钟 · 5–7 minutesVisual: 每片边缘微卷；肥瘦层分明且走向一致。Each slice curls slightly at edges; fat and lean layers remain distinct and aligned.
You know it's right when: 刀过无声，无滞涩或尖啸。Knife glides silently — no squeak or drag.
5Whisk together light soy sauce, Chinese black vinegar, and sesame oil. Spoon garlic paste over meat, then drizzle sauce evenly. Serve immediately.
蒜泥在上，汁在下
🔍 Look for 即刻 · immediatelyVisual: 酱汁在片隙间微聚；蒜泥隆起不化散。Sauce pools subtly between slices; garlic paste stays mounded, not dissolving.
You know it's right when: 初尝依次呈现凉润肥肉、辛烈蒜香、咸鲜酸韵。First bite delivers cool fat, sharp garlic, and umami tang in sequence.
Tips
- · Chill the serving plate for 10 minutes before arranging — keeps fat firm and prevents sauce dilution.
- · If garlic paste separates, stir in 1/2 tsp cold water — never warm — to re-emulsify.
- · This dish tastes best within 20 minutes of assembly; garlic mellows quickly.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
🥢 Ask HǎoWèi
Questions about technique, ingredients, substitutions, and flavor — answered from our verified cooking knowledge base.
What to serve with it
A complete Chinese dinner in one plan — pick one from each role.
What cooks say
Made this? Leave a note.
- No comments yet — be the first!
