Step 1

1Buy boneless, fatty, skin-on pork which has a proper proportion of fat and lean meat. The ideal proportion is roughly 40% fat and 60% lean meat.

Step 2

2At one burner, use grilling tongs to hold the pork, scorch the skin over flame until skin is blistered and slightly shrivels in size. If there is no hair on skin, this step can be omitted.

Step 3

3Rinse the pork in hot water for 5 min and scratch the skin with a knife. Clean with warm water in two times.

Step 4

4Place the pork in a pot and add enough water to cover, along with a few slices of ginger, green onion, 10 pieces of Sichuan peppercorns and one tablespoon cooking wine (optional). Bring to a boil and simmer over medium low heat for about 20 minutes until the pork is about 90% cooked. Turn off heat and leave pork in pot under cover for another 25 minutes. The trick is that the pork is cooked through but not overcooked .

Step 5

5At the time pork is boiling in the pot, prepare the seasoning dipping sauce. Crush purple skin garlic cloves down into paste in a mortar and pestle. Mix the garlic paste, chili oil, soy sauce, sugar, sesame oil and Sichuan pepper powder (or oil) into a sauce bowl. Add 1 or 2 tablespoon soup of boiling pork and some minced green onion.

Step 6

6Once boiled, the pork is taken into a dry plate to cold down for about 5 minutes before cutting. Using a sharp knife, slice the pork as thin as you can, unless each slice has skin strip, fat and lean meat well attached together. Arrange the pork slices on a serving plate and put some seasoning sauce on top for decoration (At home, do not put any sauce so as to keep any leftover in plain flavor). It is better to serve pork in warm with dipping sauce.