Sichuan Style Pork Slices in Garlic Sauce

Heat enough water to cover the pork in a saucepan or wok. When the water is boiling furiously, add the meat and skim the surface after a few seconds. Throw in the sichuan peppercorn, ginger and spring onions, bring back to the boil and then turn the heat down. Simmer until the meat is just cooked – 20 minutes, depending on its thickness. Drain and allow it to cool. You can see whether it's ready by poking a skewer into the thickest part – if no pink juices ooze out, it's properly cooked.

Cut the pork as thinly and evenly as possible into large slices (about 7x 4 cm / 2.75 x 1.5 inch), preferably each with a mixture of fat and lean meat. A slicing machine will do this perfectly if you have one.

Mince the garlic.

Chef made special sauce: in a cooking pot over low heat, add 1 cup of soy sauce, rock sugar, green onion, Tsaoko, white cardamom, cinnamon sticks, star anise, ginger, stir and bring to a boil for 3-5 minutes until the sauce is thickened.

Combine the sauce ingredients in a small bowl.

Pile up the pork slices on a serving dish, and then drizzle with the spicy sauce.

Garnish with sliced spring onion greens or chopped fresh cilantro. Enjoy!

1. The meat should not be cooked too soft. 2. It is easier to slice the meat before it has been completely cooled. 3. When making the special sauce, you can add a little water, it is not easy to burn, and the flavor is stronger. 4. Do not use all chef made special sauce for seasoning at the same time, add a little regular soy sauce to mix, and the sauce will not be too thick.