Sichuan Garlic Paste Boiled Pork
Sichuan-style boiled pork with garlic sauce: tender white slices in a vivid red garlic dressing, rich in garlic aroma, spicy, fragrant, and refreshingly appetizing.
Ingredients
Pork rump (washed, boiled, soaked until warm, patted dry, sliced)
500 g
Garlic (pounded into paste)
50 g
Premium soy sauce (combined with brown sugar and spices to make copied soy sauce)
50 g
Chili oil
10 g
Salt (for making garlic paste)
2 g
Cold broth (for making garlic paste)
50 g
Brown sugar (for making copied soy sauce)
10 g
Spices (for making copied soy sauce)
3 g
MSG (added to copied soy sauce)
1 g
Instructions
1
Preparing the pork
Wash the pork, place it in a broth pot and cook until done, then soak in the original broth until warm. Remove, pat dry, and slice into thin pieces about 10 cm long and 5 cm wide. Arrange on a plate.
2
Making the garlic paste
Pound the garlic into a paste, add salt and cold broth, and mix into a thin slurry to make garlic paste.
3
Making the copied soy sauce
Combine the premium soy sauce with brown sugar and spices, simmer over low heat until thick, add MSG, and the copied soy sauce is ready.
4
Seasoning and plating
Mix the garlic paste, copied soy sauce, and chili oil into a sauce, drizzle over the sliced pork, and serve.
