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Thinly sliced Sichuan garlic white pork in a savory, garlicky sauce is a refreshing cold appetizer. A high protein dish with fresh flavors for family meals.
Rinse the pork belly and place it in a large pot with scallions and ginger slices. Add enough cold water to submerge.
Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam and cook uncovered for 35-40 minutes, until pork is tender but not falling apart.
Transfer pork to a bowl of ice water to cool completely for easy slicing and to lock in moisture.
Peel garlic and finely mince. Combine garlic with all seasoning ingredients in a small bowl and mix until smooth.
Slice cooled pork belly as thinly as possible. Arrange on a platter with sliced cucumbers, then drizzle generously with the garlic chili sauce before serving.
