White Meat Slices
Bai Rou Pian (Beijing-style sliced boiled pork): thinly sliced poached pork belly served with dipping sauces such as chive blossoms and fermented tofu juice — rich yet not greasy.
Ingredients
Pork (preferably pork belly, cut into strips)
1 kg
Pickled chive flowers
10 g
Garlic paste
10 g
Fermented bean curd sauce
15 g
Chili oil
30 g
Soy sauce
50 g
Instructions
1
Step 1
Cut the meat crosswise into strips 10 cm wide and 20 cm long. Scrape and wash the skin clean, then place the meat skin-side up in a pot. Pour in enough cold water to cover the meat by about 10 cm, cover, bring to a boil over high heat, then simmer over low heat.
2
Step 2
Once the meat is cooked through, first skim off the surface oil, then lift the meat out and let it cool. Peel off the skin, cut the meat into 10 cm long thin slices, and arrange them neatly on a serving plate.
3
Step 3
Combine the garlic paste, pickled chive flowers, fermented bean curd sauce, chili oil, and soy sauce in a small bowl and mix until smooth. Serve the dipping sauce alongside the meat slices.
