This dish was developed by the Chinese to keep away vampires. I’m totally kidding, but it has some serious garlic in here and it’s fresh garlic which gives it that bite. Bi Che Ro literally translated means White Sliced/Cut Meat, and it’s simply that with a pungent fresh garlic sauce.

White Sliced Pork
~about 12 appetizer portions

  • 2 lb pork shoulder with skin and fat
  • 4 tablespoons soy sauce
  • 4 teaspoons sugar
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon hot sesame oil
  • 1 tablespoon fresh garlic paste
  • thinly sliced scallion for garnish (optional)

Instructions –

1. Put pork shoulder in a small pot and cover with water. Put a lid on and bring to a boil. Turn down to a simmer and cook for 30 minutes. Remove from heat and rest for 1 hour.

pork shoulder in water

2. While the pork is cooking or resting, mix together soy sauce, sugar, and vinegar in a small bowl. Set aside.

3. Remove pork shoulder from the liquid and rest on a plate until cooled to room temperature. This will also allow any excess water to drip off.

poached pork shoulder

4. Slice pork as thin as possible. It would be best if you have a deli slicer but we didn’t.

slicing pork shoulder 2

5. Stir hot sesame oil and garlic into sauce. Lay pork on plate and garnish with scallion if desired. Pour sauce on top and serve.

fresh garlic sauce Poached Pork Shoulder, sliced

Make-ahead: You can make the pork up to two days ahead and store in the fridge. Slice it and bring to room temperature when you are ready to serve. The sauce can be made ahead as well, but add the hot sesame oil and fresh garlic at the very end.

White Sliced Pork

posted by jessica at 08:51 AM Filed under Chinese, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.