Sichuan Braised Pork Belly with Potatoes
Ingredients
Items marked with a * are included in our Sichuan Recipe Box.
Oil (1/2 cup)
Pork (1.5 lbs / 680 g), cut into 1 inch squares
Ginger (3 thin slices), smashed
Garlic (6 large cloves), smashed and cut into small chunks
Whole Sichuan peppercorns (1 Tbsp *)
Star anise (2 whole), broken up by hand *
Cinnamon stick (1/2 *, crushed into large pieces with end of knife)
Bay leaves (5)
Five spice powder (1/2 tsp *)
Green onion (1 large), thinly sliced
Sichuan spicy bean chili sauce (5 Tbsp *)
Cooking wine (1 Tbsp, optional)
Oyster sauce (1 Tbsp, optional)
Soy sauce (1/4 tsp)
Sugar (1/2 tsp)
Water (2.5 cups)
Potatoes (7 medium), about 2 lbs / 900 g, peeled and cut into 1-inch chunks
Instructions
Step 1: Prepare the Spice Mixture
- In a small bowl, combine the Sichuan peppercorns, star anise, cinnamon stick, and five spice powder.
Step 2: Marinate the Pork
- In a large bowl, combine the oil, ginger, garlic, and smashed pork. Mix well to coat the pork evenly.
- Add the spice mixture, bay leaves, and five spice powder to the bowl. Mix again to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
Step 3: Cook the Pork and Potatoes
- In a large Dutch oven or pot, combine the marinated pork and potatoes.
- Add the Sichuan spicy bean chili sauce, cooking wine, oyster sauce, soy sauce, and sugar. Mix well to combine.
- Add the water to the pot and bring to a boil.
- Reduce the heat to a simmer and cook, covered, for 1.5 to 2 hours, or until the pork is tender and the potatoes are cooked through.
Step 4: Finish with Green Onions
- Remove the pot from the heat and let it cool slightly.
- Stir in the thinly sliced green onions.
- Serve the Sichuan braised pork belly with potatoes hot, garnished with additional green onions if desired.
Conclusion
This Sichuan braised pork belly with potatoes is a flavorful and comforting dish that is sure to become a new favorite. The combination of Sichuan peppercorns, star anise, and five spice powder creates a unique and aromatic spice mixture that pairs perfectly with the rich pork and potatoes.
Frequently Asked Questions
Q: Can I use different types of oil for the recipe?
A: Yes, you can use soy or peanut oil instead of canola oil.
Q: What is the best type of pork to use for this recipe?
A: Pork belly or ribs work best for this recipe as they have a higher fat content, which is necessary for texture and flavor.
Q: Can I omit the five spice powder?
A: While the five spice powder adds a unique flavor to the dish, you can omit it if you prefer. Simply omit the 1/2 tsp of five spice powder from the recipe.