White Pork with Garlic Sauce is a Sichuan dish

Using fat and lean buttocks or pork belly. Traditionally, the former is chosen. It is boiled, freshly cut, sliced, rolled and served cold. The dishes are spicy and delicious, with strong garlic flavor, crisp and tender. Pork belly has always been the protagonist of Chinese cuisine. Cooking it in water with the skin on makes the soup thick and oily, making the pork belly plump and juicy. Use cucumber strips to roll the meat into a ball and dip it in the garlic sauce. Even if you eat too much, you won’t get tired of it