Sichuan Three Pepper Pork Belly Stir-fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
565 kcal
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Course
Main Course
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Cuisine
Chinese
Sichuan Three Pepper Pork Belly Stir-fry
Description
The Sichuan Three Pepper Pork Belly Stir-fry highlights thick pork belly slices crisped in vegetable oil. After frying, fresh hot green peppers are quickly stir-fried to soften slightly while maintaining texture and some char. Aromatics including thinly sliced ginger and garlic are cooked in leftover pork fat for flavor extraction. Dried red chili peppers and either whole or ground Sichuan peppercorns add multiple layers of heat and numbing spice unique to Sichuan cuisine.
A combination of chili oil with chili flakes, salt, sugar, and Shaoxing wine are added to balance the savory, spicy heat and provide depth to the sauce. The stir-fry finishes with a sprinkling of chopped scallion for brightness. The dish has contrasting textures of tender fatty pork belly, crunchy fresh peppers, and chewy dried chilies, creating an intense and fragrant mouthfeel.
This spicy stir-fry works well served with steamed rice to offset the heat, making a hearty dinner or lunch option. Adjust the amount of Sichuan peppercorns and fresh pepper seeds according to preferred spice tolerance to manage numbing and heat sensations.
Ingredients
- 1 tablespoon vegetable oil
- 12 ounces pork belly (sliced 1/2-inch thick)
- 4 hot green pepper cut into 1-inch pieces, deseeded if desired, will be less spicy without seeds, long
- 1 teaspoon ginger sliced to ⅛-inch thickness, minced
- 12 red chili pepper dried
- 5 cloves garlic (sliced)
- 1 teaspoon Sichuan peppercorn either whole or crushed into a powder depending on your preferred spice-level
- 2 tablespoons Chili oil (with chili flakes)
- ¾ teaspoon salt
- ¼ teaspoon sugar
- 1 tablespoon Shaoxing wine
- 1 scallion (chopped)
Instructions
- Heat your wok with 1 tablespoon vegetable oil until just smoking, and add the pork belly. Stir fry the pork belly, turning down the heat to medium and cooking the pork until just crispy and browned (about 6 minutes). Remove the pork from the wok and set aside.
- Turn the wok back up to high heat, and add the long hot green peppers to the leftover oil from frying the pork belly. Stir-fry until just scorched, but not wilted, and set aside along with the pork belly.
- At this point, there should still be leftover oil in the wok. Turn the heat down to medium, and add the ginger. Gently stir until fragrant. Add the dried red peppers, garlic, and the Sichuan peppercorns if you are using the whole peppercorns. Some people enjoy the whole peppercorns, but others don’t--especially if you bite into one! For this dish, I don’t mind them whole, but if you would rather grind them, hold off on adding them to the dish at this point.
- Gently stir-fry for another 30 seconds. It’s important to toast the dried peppers and garlic but not burn them, or it will result in a bitter flavor!
- Next, turn the heat back up to high, and stir in the pork belly and peppers you set aside before. If you’re using the powdered Sichuan peppercorns, add them to the dish now.
- Add in the chili oil (making sure to get some of the flakes, not just the oil itself), salt, and sugar, and stir fry everything together. Next, add the Shaoxing wine around the perimeter of the wok.
- Add the scallions on top, and stir fry for another 60 seconds until the pork is well-coated with all the spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 7g | 2% |
| Protein | 9g | 18% |
| Fat | 56g | 86% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 61mg | 20% |
| Sodium | 616mg | 26% |
| Potassium | 215mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 425IU | 9% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 16mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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