Pork Rolls with Garlic Sauce (suan ni bai rou juan) is a popular cold dish in Sichuan cuisine. It’s very delicious and flavorful. It comprises of pork belly with a good balance of lean and fat so they have that chew and crunch at the same time. The pork is boiled, thinly sliced, and served with garlic sauce that really lifts the bland pork to make it a complete and tasty appetizer dish.
This Sichuan-style dish is very pretty when dressed up with the sliced green cucumber and red chili garlicky oil. And it doesn’t take much skill and effort to make. It’s a fun and easy recipe.
Sichuan Pork Rolls with Garlic Sauce has been my family’s favorite cold Sichuan dish for years! We all love the pork belly! Absolutely yummy! 😀
Sichuan Pork Rolls with Garlic Sauce
- Prep time: 10 mins
- Cook Time: 8-10 mins
- Total Time: less than 20 mins
- Serving Size: 2
- 1/2 lb pork belly
- 1 cucumber, thinly sliced
- 3 cups water, to boil the pork
- 3 star anise
- 1 scallion, chopped
- 1/2 knob ginger, peeled and sliced
- 5-6 cloves garlic, finely chopped
- 1/3 teaspoon Chinese cooking wine
- 1 teaspoon peanut oil
- 1/3 teaspoon sesame oil
- 1 teaspoon chili oil (optional)
- 1/2 teaspoon Sichuan peppercorn (optional)
- 1/2 teaspoon white sesame seeds (optional)
- salt, to taste
Step by step
- Boil the pork belly with scallions, sliced ginger and star anise for 8 to 10 minutes on medium heat. After it’s cooled down, take it out and cut into thin, short slices. Set aside.
- Clean the cucumber and thinly slice the cucumber longways with a vegetable peeler. Place 1 – 2 pork pieces at one end of a cucumber strip and roll up. Repeat with remaining cucumber strips.
- To prepare the sauce, add peanut oil, sesame oil, cooking wince, minced garlic, white sesame seeds, and salt into a bow, and mix well. You can add chili oil and Sichuan peppercorn into it to make a hot version. The measurements can be altered to suit your own taste. It just depends on how hot or mild you want your pork rolls.