Chinese rural version of braised pork

This dish is a rustic adaptation of traditional braised pork belly, enriched with Sichuan flavors—spicy, fragrant, and slightly sweet. It’s ideal for family gatherings or festive meals, delivering tender, melt-in-the-mouth pork with a glossy red sauce that’s rich but not overly greasy.

Saveur: Richly aromatic, moderately spicy, savory-sweet with umami depth, balanced by the fragrance of spices and fermented elementsTemps total: Approx. 90 minutes (including prep and simmering)Portions: 2Convient a: Adults seeking hearty, flavorful meals; not ideal for strict low-fat or low-sodium diets unless modifiedBudget: ¥35–¥50 (mid-range, depending on pork price and regional ingredient availability)

Ingredients

Pork belly (500g
skin-on
cut into 3cm cubes)
ginger (3 slices)
green onion (2 stalks
cut into 4cm pieces)
garlic (6 cloves
lightly crushed)
fermented black beans (1 tbsp
rinsed)
doubanjiang (Sichuan chili bean paste
1 tbsp)
dried red chilies (4–5
whole)
star anise (2 pieces)
cinnamon stick (1 small piece)
dark soy sauce (1 tbsp)
light soy sauce (2 tbsp)
rock sugar (20g)
Shaoxing wine (2 tbsp)
water (enough to cover meat)
salt (to taste)

Nutrition

CaloriesApprox. 680 kcal per serving (for 4 servings)

Protein32g (from pork belly and fermented beans)

Fat52g (mainly unsaturated from slow-cooked pork fat, rendered during braising)

Carbohydrates8g (mostly from rock sugar and minimal starch in sauces)

VitaminsB1, B12, niacin (from pork); vitamin C trace (from green onion and ginger)

MineralsIron, zinc, selenium (from pork); sodium (moderate, adjustable via soy sauce/salt)

Astuces

Use skin-on pork belly for authentic texture and collagen-rich broth
Do not rush the caramelization step—low heat ensures even color and prevents bitterness
Simmer gently; vigorous boiling may break the meat apart
Let the dish rest 10 minutes after cooking for deeper flavor absorption

Etapes

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