Sichuan Pork Rolls with Garlic Sauce

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.

Sichuan Pork Rolls with Garlic Sauce delicious Chinese recipe

Sichuan Pork Rolls with Garlic Sauce delicious Chinese recipe

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 delicious Chinese recipe potk

Sichuan Pork Rolls with Garlic Sauce delicious Chinese recipe

Sichuan Pork Rolls with Garlic Sauce delicious Chinese recipe

Sichuan Pork Rolls with Garlic Sauce delicious Chinese recipe

Sichuan Pork Rolls with Garlic Sauce delicious Chinese recipe

Sichuan Pork Rolls with Garlic Sauce delicious Chinese recipe


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

  1. 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.
  2. 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.
  3. 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.
  4. Done!
 Cheers! 😀



  1. November 15, 2015 / 5:59 pm

    I can already imagine how the pork and cucumber would complement each other!! Looks mouth watering 😀

  2. November 15, 2015 / 6:14 pm

    This looks luscious as usual, Charlotte! Will definitely try this!

      • November 17, 2015 / 2:09 pm

        Well, I tried it this evening for dinner ! Loved both the rolls and the sauce :D. I absolutely loved the subtle aniseed and ginger flavours in the pork belly. I did do things slightly differently though as I felt the garlic oil overpowered that subtle flavour a little. So I served the rolls with some rice noodles (boiled in the same water I used for the pork belly) and mixed them with the garlic oil. I just ate the pork rolls “pure” with a bit of salt. Thanks again for this great recipe. I will certainly make it again: yum!

        • November 17, 2015 / 2:54 pm

          Hi Eli! Thank you for trying my recipe and for the feedback! It means a lot, I am glad you like it! That is an awesome suggestion to serve the pork rolls with rice noodles. I’m sure it will be very delicious! I sometimes also modify recipes and personalize them. I’m saving yours to try in the next week. Thank you lovely!

  3. November 15, 2015 / 7:07 pm

    That deceived me. I thought that this was going to be a tricky recipe that was surely beyond me. I thought this right up until you described how to cook it.

    It seems too easy somehow. If it is that easy…well, it looks too delicious not to try cooking it.

  4. November 16, 2015 / 10:50 am

    Looks great Charlotte! Thanks for sharing. Love the photography.

  5. November 16, 2015 / 11:15 am

    Another Sichuan dish! Nice!

  6. November 16, 2015 / 5:22 pm

    This looks both tasty and healthy! Can’t wait for some pork belly to try this…

    • November 16, 2015 / 6:40 pm

      Thanks! Can’t wait to get your feedback too! Hope you’ll love it! 😀

  7. November 17, 2015 / 5:01 am

    Oooh, this sounds so delicious. I have added this to my recipe file to do. I just know I am going to love it 🙂

    • November 17, 2015 / 1:40 pm

      Thank so so much! It’s very delicious, and easy to make, seriously. Looking forward to your feedback! 😀

  8. November 18, 2015 / 12:08 pm

    These look incredible. Great photography, too! Really excited to dig into more of your blog.

    • November 18, 2015 / 6:13 pm

      Hi Scott! Thank you so much! It means a lot. I love cooking and photography! 😛

  9. November 22, 2015 / 6:00 pm

    WOW This looks delicious! This is the best chinese food blog I’ve ever seen, I love it!

    • November 22, 2015 / 8:07 pm

      Aw thank you so much for your kind words Zoel! I’m so happy you like my blog! Yay~

  10. November 28, 2015 / 2:29 am

    Looks great! Will try making it! 🙂

    Thank you for sharing 🙂

    • November 28, 2015 / 12:07 pm

      You’re welcome! Let me know how it goes! 🙂

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