Szechuan Pork Belly in Garlic Sauce. #蒜泥白肉 First time I had this was in a little bistro with a chef owner from Chengdu, so it surprised me somewhat to see this on a local zichar menu, and I was really curious to try it. ¡Ay, caramba! This was indeed well executed, I must say. The chilled pork belly was well accompanied by the sauce, which was tangy and sweet-spicy without being anywhere near overpowering. This is one szechuan dish that traditionally doesn't use peppercorns, so I can see why Chef Heng found a place for it on his menu.