Chinese · Dinner
Sichuan Pork Belly Stir Fry
Pork belly cubes stir-fried with dried chilies, Sichuan peppercorns, doubanjiang and leek until the edges crisp and the fat renders glossy. The sauce turns dark and sticky with soy sauce and a touch of sugar, and the dish carries the numbing-hot mala character typical of Sichuan cooking, served over steamed rice.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
701Calories
25.4gProtein
56.2gFat
26.9gCarbs
4.8gSugar
3.1gFiber
1287mgSodium
132mgChol
20.9gSat Fat
560mgPotassium
58mgCalcium
2.9mgIron
0.9mcgVitamin B12
13mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
Instructions
1
Prep
Slice the pork belly into thin 2-3mm pieces, cut the leek on the diagonal, snip the dried chilies in half and shake out the seeds.
2
Render
Place the pork belly in a cold wok over medium heat, stirring for 4-5 minutes until the fat turns translucent and edges curl.
3
Crisp
Raise heat to medium-high and fry 2-3 minutes until the pork edges turn golden brown and crisp.
4
Bloom
Add the dried chilies, Sichuan peppercorns and doubanjiang to the rendered fat; stir constantly over medium heat for 45 seconds until the oil turns red.
5
Deglaze
Pour the Shaoxing wine, soy sauce and sugar around the rim; toss over high heat for 1 minute until the sauce clings to the pork in a glossy coat.
6
Plate
Transfer the stir-fry to a plate and serve immediately alongside the steamed white rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 2 tbsp2 tbsp doubanjiang
- 8-10 whole dried chilies
- 1 tsp1 tsp Sichuan peppercorns
- 4 cloves4 cloves garlic
- 11 leek (about 40g)
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar
- 2 tbsp2 tbsp Shaoxing wine
- 2 tbsp2 tbsp vegetable oil
- 1 cup190g cooked white rice, to serve
