Sichuan Garlic Pork Belly (Suan Ni Bai Rou)

Suan ni bai rou, or pork belly with garlic sauce, is a cold dish that appears on Sichuan tables for every holiday and celebration. The belly is simmered until tender, chilled, and sliced thin enough to almost see through, and in Chengdu it is often served as the first course of a banquet, before the hot dishes arrive. It is the kind of dish that looks simple and tastes anything but, and it makes a stunning make-ahead appetizer for guests.

Paper-thin pork under a cloud of garlic

What makes it unforgettable is the sauce, a pungent cloud of garlic over chili oil, vinegar, and a whisper of sugar that cuts through the richness of the pork. Each slice is silky, cool, and intensely flavorful, and it disappears faster than almost anything else on the table. The cucumber underneath soaks up the extra sauce, so save a few pieces for the end, and remember that the thinner you slice, the more elegant the dish, so chill the belly thoroughly first.

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