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.
Taste: Spicy, savory-sweet, deeply aromatic, with a balanced umami richness and lingering numbing heat from Sichuan peppercorns.Total Time: 1 hour 45 minutes (including prep and resting)Servings: 2Suitable For: Adults who enjoy bold flavors; not recommended for young children or those sensitive to spiceBudget: ¥35–¥50 (for 4 servings, depending on pork price)
Ingredients
- Pork belly (skin-on
- 500g)
- Ginger (30g
- sliced)
- Scallions (2 stalks
- cut into 4cm pieces)
- Garlic (6 cloves
- smashed)
- Doubanjiang (Sichuan broad bean paste
- 1 tbsp)
- Dried chili peppers (5–6
- whole)
- Sichuan peppercorns (1 tsp)
- Light soy sauce (2 tbsp)
- Dark soy sauce (1 tbsp)
- Rock sugar (20g)
- Shaoxing wine (2 tbsp)
- Water (enough to cover meat
- ~500ml)
- Cooking oil (2 tbsp)
Nutrition
Calories~680 kcal per serving (1/4 recipe)
Protein32g (from pork belly)
Fat54g (mostly unsaturated due to slow braising; includes rendered fat)
Carbohydrates12g (mainly from rock sugar and minimal starch)
VitaminsB1, B3, B12 (from pork); vitamin C (minor, from scallions/ginger)
MineralsIron, zinc, selenium (pork-rich)
Tips
- Use skin-on belly for better texture and gelatin release during braising
- Do not rush the braising—low and slow ensures tenderness without mushiness
- Add rock sugar gradually to control sweetness and achieve deep caramel color
- Soak dried chilies in warm water 5 minutes before use to moderate heat and prevent burning
Steps
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