Mao's braised pork

This dish is a Sichuan-style adaptation of traditional braised pork belly, enriched with doubanjiang, dried chilies, and Sichuan peppercorns to deliver a rich red color, balanced spiciness, and sweet-savory depth. It’s ideal for family gatherings or festive meals, offering tender, melt-in-the-mouth texture with fat that’s flavorful yet not greasy.

Taste: Spicy, sweet, savory, aromatic, with numbing heat from Sichuan peppercorns and deep umami from fermented bean pastesTotal Time: Approximately 90–100 minutes (including prep and simmering)Servings: 2Suitable For: Adults who enjoy bold flavors, especially those familiar with Sichuan cuisine; not recommended for young children or those sensitive to spiceBudget: ¥45–¥65 (mid-range, depending on pork quality and regional pricing)

Ingredients

Pork belly (800g
skin-on
cut into 3cm cubes)
fermented black beans (1 tbsp)
doubanjiang (2 tbsp)
dried chilies (6–8 pieces)
Sichuan peppercorns (1 tsp)
green onions (3 stalks)
ginger (1 thumb-sized piece
sliced)
garlic (5 cloves
smashed)
dark soy sauce (2 tbsp)
light soy sauce (1 tbsp)
Shaoxing wine (2 tbsp)
rock sugar (20g)
star anise (2 pieces)
cinnamon stick (1 small piece)
water (enough to cover meat)

Nutrition

Calories约720 kcal per serving (based on 4 servings)

Protein约38g (from pork belly)

Fat约52g (mostly saturated, but rendered during slow cooking)

Carbohydrates约12g (mainly from rock sugar and minimal starch)

VitaminsB1, B2, B6, and niacin from pork; trace vitamin C from green onions

MineralsIron, zinc, selenium from pork; calcium from bone-in cuts if used

Tips

Use skin-on pork belly for better texture and collagen release during braising
Do not skip blanching—this step removes blood and odor, ensuring clean flavor
Adjust chili and peppercorn quantity based on personal heat tolerance
Let the dish rest 10 minutes after cooking for deeper flavor absorption

Steps

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