Sichuan Pork Ribs Recipe
Ingredients
- 1/2 cup oil (we always use canola oil, but soy or peanut oil also works well)
- 1.5 lbs / 680 g pork (pork belly or ribs works best as fat is necessary for texture and flavor), cut into 1 inch squares
- 3 thin slices of ginger, smashed
- 6 large cloves of garlic, smashed and cut into small chunks
- 1 Tbsp whole Sichuan peppercorns *
- 2 whole star anise *, broken up by hand
- 1/2 cinnamon stick *, crushed into large pieces with end of knife
- 5 bay leaves
- 1/2 tsp five spice powder *
- 1 large green onion, thinly sliced
- 5 Tbsp Sichuan spicy bean chili sauce *
- 1 Tbsp cooking wine (optional)
- 1 Tbsp oyster sauce (optional)
- 1/4 tsp soy sauce
- 1/2 tsp sugar
- 2.5 cups water
- 7 medium potatoes, about 2 lbs / 900 g, peeled and cut into 1-inch chunks
Instructions
Step 1: Prep the Pork
Cut the pork into 1-inch squares and set aside.
Step 2: Make the Spice Blend
- Whole Sichuan peppercorns: Add to a spice grinder or mortar and pestle and grind until coarsely ground.
- Whole star anise: Break up by hand and grind until coarsely ground.
- Cinnamon stick: Crush into large pieces with the end of a knife.
- Five spice powder: Use as is.
Step 3: Cook the Pork
- In a large wok or pot, heat the oil over high heat.
- Add the smashed ginger and garlic and stir-fry for about 1 minute, until fragrant.
- Add the pork and stir-fry for about 5-7 minutes, until browned on all sides.
- Add the Sichuan pepper, star anise, cinnamon stick, and five spice powder. Stir to combine.
- Add the cooking wine, oyster sauce, soy sauce, and sugar. Stir to combine.
- Add the water and bring to a boil.
- Reduce the heat to low, cover, and simmer for about 1.5 hours, or until the meat is tender.
Step 4: Cook the Potatoes
- Add the potatoes to the pot and cook for an additional 20-30 minutes, or until they are tender and slightly caramelized.
Step 5: Serve
- Remove the pot from the heat and stir in the Sichuan spicy bean chili sauce.
- Garnish with green onion and serve hot.
Conclusion
This Sichuan pork ribs recipe is a delicious and flavorful dish that combines the perfect balance of sweet, sour, salty, and spicy flavors. The Sichuan peppercorns add a unique numbing sensation, while the star anise and cinnamon stick provide a warm, aromatic flavor. This dish is perfect for a special occasion or as a weekend treat.
Frequently Asked Questions
Q: Can I use other types of oil?
A: Yes, canola oil works well, but soy or peanut oil can also be used.
Q: Can I omit the oyster sauce?
A: Yes, omitting the oyster sauce will not affect the flavor of the dish.
Q: How long can I store the leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I make this recipe in a slow cooker?
A: Yes, cook the pork and spice blend in a slow cooker on low for 6-8 hours, then add the potatoes and cook on high for an additional 30-45 minutes.