Sichuan pork with garlic-chilli sauce

    1 hour 55 min

    This traditional Chinese Sichuan/Szechuan dish is normally served as a starter to share. The colour of the pork contrasts beautifully with the rich red garlic and chilli sauce.

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    Serves: 3 

    • 400g boneless pork loin or pork belly
    • 25g garlic cloves, peeled
    • pinch of salt
    • 2 tablespoons chicken stock
    • 2 tablespoons Chinese hot chilli oil
    • 1 1/2 tablespoons soy sauce
    • 2 teaspoons caster sugar
    • white sesame seeds, to taste

    Prep:15min  ›  Cook:40min  ›  Extra time:1hr cooling  ›  Ready in:1hr55min 

    1. Place pork in a large pot; cover with cold water. Bring to the boil over medium heat; cover and simmer for 40 minutes. Take pot off the heat and let pork cool in water.
    2. Mash garlic cloves in a bowl to form a thick paste; add salt, chicken stock, chilli oil, soy sauce and sugar until well combined.
    3. Drain pork; slice into 1cm thick slices and arrange on a platter.
    4. Pour the garlic-chilli sauce over pork slices; garnish with white sesame seeds and serve.

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