Chinese Sliced Pork White Meat with Chili Garlic Sauce【蒜泥白肉】【英文料理】
A more indepth version of the thinly sliced pork with spicy garlic sauce that I made ages ago.
Garlic Paste Sauce:
20g garlic
16g chili oil
10g soysauce
4g vinegar
2.5g salt
5g sugar
Pork:
300g Pork Belly
10g Ginger
2g Star anise
3g Sichuan Peppercorn
70g Shaoxing Wine
Some Spring onion
Some Bay Leaves
0:00 - Intro
0:11 - B-Roll
0:24 - Preparing the Pork
2:07 - Making Garlic Paste
2:48 - Making the Sauce
3:09 - Preping & Cutting the Pork
3:51 - Plating
4:06 - Final Thoughts
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Music is from Epidemic Sounds
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Spicy Pork with Garlic Sauce, Suanni Bairou (蒜泥白肉)
So in this recipe, we'll finally tackle Suan Ni Bai Rou, Spicy Garlic Pork. This dish consists of some thinly poached fatty pork (the ham is more traditional but pork belly is also great) smothered in a sauce with pounded garlic, seasoned soy sauce, and - of course - a ton of chili oil.
There's a couple different styles of this dish - most notably, whether it's serve hot, or cold. We wanted to mimic our favorite Shenzhen restaurant, so we went with the latter :)
Recipe is here over on /r/cooking:
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Outro Music: Add And by Broke For Free
ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last eleven years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!
Sliced Pork With Garlic & Chili Sauce | 蒜泥白肉 | Boiled Pork Belly | Garlic White Meat | 豚肉のニンニクタレかけ
Sichuan Cuisine | Sliced Pork With Garlic & Chili Sauce | 蒜泥白肉 | Boiled Pork Belly Recipe | Garlic White Meat | 豚肉のニンニクタレかけ
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INGREDIENTS:
☑ 2 Pounds of Pork Belly
☑ 1 Tbsp of Light Soy Sauce
☑ 1 Tbsp of Dark Soy Sauce
☑ 1 Teaspoon of Brown Sugar
☑ 5 Slices of Ginger
☑ 1 Bay Leaf
☑ 3 Star Anises
☑ 1 Bunch of Spring Onion
☑ 5 Cups of Water
GARLIC CHILI SAUCE:
☑ 2 Chili
☑ 1 Bunch of Spring Onion
☑ 3 Cloves of Garlic
☑ 4 Tablespoon of Light Soy Sauce
☑ 1 Tablespoon of Sesame Oil
METHOD STEPS:
1. Rub and wash the pork belly with clean water.
2. Boil 5 cups of water in the stockpot.
3. Place below ingredients into the stockpot.
☑ 2 Pounds of Pork Belly
☑ 1 Tbsp of Light Soy Sauce
☑ 1 Tbsp of Dark Soy Sauce
☑ 1 Teaspoon of Brown Sugar
☑ 5 Slices of Ginger
☑ 1 Bay Leaf
☑ 3 Star Anises
☑ 1 Bunch of Spring Onion
4. 35 minutes later.
5. Ice bath the cooked pork belly for 15 minutes.
6. Pat dry the pork after ice bath.
7. Slice the pork into 3mm (1/8-inch) thick slices.
8. Store in refrigerator until ready for the meal.
9. Prepare the GARLIC CHILI SAUCE:
→ Mince the garlic.
→ Finely chop the spring onion.
→ Cut Chili into small pieces.
→ Add 4 Tablespoon of Light Soy Sauce
→ Add 1 Tablespoon of Sesame Oil
10. Take the sliced pork out from the refrigerator to serve.
11. Drizzle the sauce on top of pork belly slices.
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#蒜泥白肉 #BoiledPorkBelly #GarlicWhiteMeat
Music credit:
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Music : Roa - Beautiful Days
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Best Crispy Garlic Pork made with 6 Basic Ingredients 蒜香炸猪扒 Chinese Pork Chop / Pork Belly Recipe
This Crispy Garlic Pork is perfect for any meal or as finger food for your beer buddies (I mean alcoholic buddies). Making this crispy garlic pork recipe is really easy. If you want your pork to be juicier, don’t cut them too thinly and they’ll be perfect. You can also use pork belly instead of pork loin. Can’t take pork? You can replace pork with chicken as well. Easy easy!
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Crispy Garlic Pork蒜香炸猪扒 Ingredients:
Serves 4 pax
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220g pork loin (sliced thinly)
1 bulb garlic – grated
1 tablespoon light soy sauce
1 teaspoon salt
2 tablespoons water
A few dashes of white pepper
Some sweet potato flour or cornflour (cornstarch)
1 bulb garlic (washed, lightly smashed with skin intact)
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Light soy sauce
Grounded white pepper
Cornflour (Cornstarch)
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Cast iron wok
FYI – the one we used in the video is La Gourmet Cast Iron Wok
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
Get Sennheiser wireless microphone in Singapore:
Get Sennheiser wireless microphone from Amazon:
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If you like this recipe, you might like these too:
Easier than Sweet & Sour Pork • Tasty Honey Pork Recipe 蜜糖咕噜肉
SECRET REVEALED! Din Tai Fung Pork Chop (Fried Rice) Recipe 鼎泰丰排骨(猪扒) Chinese Pork Recipe
Super Crispy Hainanese Pork Chop Recipe 香脆海南猪扒 Hainanese Curry Rice Series
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Boiled Pork Belly with Garlic Sauce / Chinese Food Recipes / Pork Belly Recipes
* Please click subtitles to select language.
*subscribe:
if you want to cook this dish, you need to prepare:
pork belly
cucumber
garlic
star anise
ginger
scallion
【Cooking of traditional Chinese food】:Shredded Pork With Garlic Sauce*鱼香肉丝*
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Yuxiang shredded pork (Chinese: 魚香肉絲; pinyin: yúxiāng ròusī; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine. Yuxiang is one of main traditional flavors in Sichuan.
Yuxiang shredded pork appeared in recent decades. The creator is a chef from Sichuan who lived during the early Chinese republic. Yuxiang (sometimes translated as fish flavor) is made of pao la jiao (Sichuan pickled chili pepper), Chuan salt, soy, white sugar, bruised ginger, garlic and green star but no fish. This seasoning has nothing to do with fish, instead imitating the seasoning and method, which people in Sichuan use when cooking fish. The seasoning contains salty, sweet, sour, hot, and fresh tastes, making the food more delicious.
Chengdu Tongxian was published in 1909 and recorded 1328 kinds of Sichuan food, however, it did not include food using yuxiang, which showed that yuxiang shredded pork appeared after 1909.
It is said that, many years ago, a family liked eating fish very much and they were particular with the seasoning. They always put some green onion, ginger, garlic, soy, vinegar, wine and so on when they cook fish. One day, the wife put the remaining seasoning from last night into the food because she did not want to waste the seasoning. She at first thought her husband would not like it, but unexpectedly, he liked it very much.
Later, this food was improved by many Sichuan people. Other dishes using yuxiang have also appeared in Sichuan menus, for example, as yuxiang pork liver, yuxiang eggplant, and yuxiang three silk (魚香三絲).
Its major ingredient is pork. People select and use thirty percent fat and seventy percent lean pork, shredding and frying, which can make the food fresher and softer.