Sichuan-style Spicy Braised Pork Rice

Ingredients

While the original Taiwanese Chhài-pó͘-nn̄g is a milder and sweeter dish, the Sichuan-style Spicy Braised Pork Rice is known for its bold and fiery flavors. The adaptation incorporates the distinct Sichuan peppercorns and dried chili peppers, which give the dish its characteristic numbing and spicy taste. The original dish's sweetness is replaced with a more savory and spicy profile, making it a perfect choice for those who enjoy a spicy kick in their meals. We alse have the original recipe for Chhài-pó͘-nn̄g, so you can check it out.

• 500g (1.1 lb) pork belly, sliced 500g (1.1 lb) pork belly, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, minced 1 thumb-sized ginger, minced
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 4 dried chili peppers, deseeded and chopped 4 dried chili peppers, deseeded and chopped
• 2 tablespoons doubanjiang (Sichuan chili bean paste) 2 tablespoons doubanjiang (Sichuan chili bean paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon sugar 1 tablespoon sugar
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 2 green onions, chopped 2 green onions, chopped
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a wok or large skillet over medium heat.
2. 2.
   Add minced garlic, ginger, Sichuan peppercorns, and dried chili peppers. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the sliced pork belly and cook until browned on all sides.
4. 4.
   Stir in doubanjiang, soy sauce, dark soy sauce, Shaoxing wine, and sugar. Mix well to coat the pork.
5. 5.
   Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and let it braise for 1.5-2 hours until the pork is tender.
6. 6.
   Serve the spicy braised pork over steamed rice and garnish with chopped green onions.

Treat your ingredients with care...

• Pork belly — For a leaner option, you can use pork loin instead of pork belly. However, pork belly adds richness and flavor to the dish.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma and flavor.

Tips & Tricks

• Adjust the amount of dried chili peppers according to your spice tolerance.
• For an extra kick, add a teaspoon of Sichuan chili oil before serving.
• Let the pork braise for a longer time for an even more tender texture.
• Serve with pickled vegetables on the side to balance the spiciness.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.

Serving advice

Serve the Sichuan-style Spicy Braised Pork Rice hot, with a side of steamed vegetables or pickled cucumbers to complement the spicy flavors. Garnish with additional chopped green onions for freshness.

Presentation advice

Present the dish by arranging a generous portion of the spicy braised pork over a mound of steamed rice. Sprinkle some chopped green onions on top for a pop of color. Serve in a traditional Chinese bowl or on a decorative plate to enhance the visual appeal.