Suan Ni Bai Rou

Introduction

History

Suan Ni Bai Rou has a long history in Chinese cuisine and is believed to have originated in the Sichuan province. The dish is known for its unique cooking method, which involves simmering the pork in a fragrant broth before slicing it thinly and serving it with a tangy dipping sauce.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to simmer the pork on low heat to ensure that it cooks evenly and remains tender.

- Let the pork cool before slicing it to make it easier to cut into thin slices.

- Adjust the amount of salt and yellow wine to suit your taste preferences.

Serving Suggestions

Serve Suan Ni Bai Rou with steamed rice and a side of stir-fried vegetables for a complete meal.

Cooking Techniques

Simmering the pork in the fragrant broth helps infuse it with flavor and keep it moist.

Ingredient Substitutions

You can use lean pork if you prefer a healthier option.

Make Ahead Tips

You can prepare the pork ahead of time and store it in the refrigerator until ready to serve.

Presentation Ideas

Arrange the sliced pork on a platter and garnish with fresh herbs for an elegant presentation.

Pairing Recommendations

Pair Suan Ni Bai Rou with a light and refreshing cucumber salad or a bowl of hot and sour soup.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

200 per serving

Carbohydrates

3g per serving

Fats

12g per serving

Proteins

20g per serving

Vitamins and minerals

This dish is a good source of iron and vitamin B12.

Alergens

This recipe contains soy and garlic.

Summary

Suan Ni Bai Rou is a protein-rich dish that is relatively low in carbohydrates and calories. It is a good source of essential nutrients such as iron and vitamin B12.

Summary

Suan Ni Bai Rou is a classic Chinese dish that is easy to make and full of flavor. With tender slices of pork and a tangy dipping sauce, this dish is sure to become a favorite at your dinner table.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Suan Ni Bai Rou. It was many years ago, when I was just a young girl living in a small village in China. My grandmother, who was known for her exceptional cooking skills, had invited me into the kitchen to help her prepare a special dish for a family gathering.

As I watched her expertly chop the pork into thin slices and marinate it with a mixture of soy sauce, rice wine, and cornstarch, I couldn't help but feel a sense of awe at her culinary prowess. She explained to me that Suan Ni Bai Rou, or "sliced pork in garlic sauce," was a traditional dish that she had learned from her own mother many years ago.

My grandmother went on to tell me the story of how she had first learned to make Suan Ni Bai Rou. It was during a visit to her mother's house when she was just a young girl. Her mother had been busy in the kitchen, preparing a feast for the family, and my grandmother had begged her to teach her how to make the dish.

With a patient smile, her mother had shown her how to slice the pork thinly, how to marinate it to tenderize the meat, and how to create the garlic sauce that would give the dish its signature flavor. My grandmother had watched in awe as her mother worked her magic in the kitchen, and she had vowed to learn the recipe by heart.

After that visit, my grandmother had practiced making Suan Ni Bai Rou over and over again, perfecting her technique until she had mastered the dish. She had added her own twist to the recipe, adjusting the seasonings to suit her taste and experimenting with different ingredients to make it her own.

As she shared this story with me, I felt a deep sense of connection to my grandmother and to the generations of women who had come before her, passing down their knowledge and skills from mother to daughter. I realized that cooking was not just about following a recipe, but about creating a connection to the past and honoring the traditions of my family.

With my grandmother's guidance, I helped her finish preparing the Suan Ni Bai Rou, tasting the finished dish and savoring the rich flavors of the pork and garlic sauce. As we sat down to enjoy the meal with our family, I felt a sense of pride in knowing that I was carrying on a tradition that had been passed down through generations.

Since that day, Suan Ni Bai Rou has become a staple in my own cooking repertoire. I have shared the recipe with my own children and grandchildren, passing on the knowledge and love that my grandmother had shared with me so many years ago.

As I look back on that day in my grandmother's kitchen, I am filled with gratitude for the gift of her wisdom and the bond that we shared over a simple but delicious dish. The memory of learning to make Suan Ni Bai Rou will always hold a special place in my heart, reminding me of the power of food to connect us to our past and to the people we love.

Categories

| Chile Pepper Recipes | Garlic Recipes | Ginger Recipes | Hong Kong Meat Dishes | Hong Kong Recipes | Pork Recipes |

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