Chinese · Lunch
Sichuan Pork Belly Wrap
Sichuan-style pork belly braised in doubanjiang, soy sauce and Shaoxing wine until tender, shredded and folded into a warm flour wrap with quick-pickled cucumber, scallion and cilantro. Numbing Sichuan peppercorn and chili oil deliver the mala heat, balanced by the wrap's soft chew and fresh crunch.
$5
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
702Calories
26.4gProtein
49.8gFat
38.9gCarbs
6.9gSugar
3.8gFiber
1780mgSodium
147mgChol
18.2gSat Fat
540mgPotassium
85mgCalcium
2.9mgIron
0.9mcgVitamin B12
7mgVitamin C
gluten-free-adaptable
spice-route
hidden-gems
Instructions
1
Prep
Cut the pork belly into thick strips and pat dry. Mince the garlic and ginger, crush the Sichuan peppercorn, slice the scallion, and julienne the cucumber.
2
Sear
Place the pork belly strips fat-side down in a dry skillet over medium heat for 7 minutes, turning occasionally, until the fat renders and edges turn deep golden brown.
3
Bloom
Push the pork aside, add doubanjiang, crushed Sichuan peppercorn, garlic and ginger to the fat, and stir over medium heat for 1 minute until fragrant and the oil turns red.
4
Braise
Pour in Shaoxing wine and scrape the skillet bottom for 30 seconds. Stir in soy sauce, sugar and chicken stock, cover, reduce heat to low, and simmer 55 minutes until fork-tender.
5
Rest
Uncover and let sit off the heat for 10 minutes so the pork firms and reabsorbs sauce. Meanwhile, toss julienned cucumber with salt and drain after 5 minutes.
6
Warm
Heat the flour tortilla in a dry skillet over medium heat for 20 seconds per side until pliable and lightly spotted.
7
Build
Slice the rested pork belly thinly, lay down the tortilla center, and top with pickled cucumber, scallion and cilantro.
8
Finish
Drizzle the chili oil and sesame oil over the filling and fold the tortilla closed.
9
Plate
Place the wrap on a plate, seam side down.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g pork belly, cut into thick strips
- 2 tbsp2 tbsp doubanjiang
- 2 tsp2 tsp Sichuan peppercorn
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp Shaoxing wine
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar-white
- 1 cup240ml chicken stock
- 22 flour tortilla (10-inch, about 60g)
- 11 cucumber
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp chili oil
- 1 tsp1 tsp sesame oil
