Go Back
Sichuan Mala Pork Belly | ChinaSichuanFood.com
Print

Sichuan Mala Pork Belly Stir Fry

A new treading Sichuan mala pork belly stir fry

Ingredients

Marinate

  • 300 g well-marbled pork belly remove the skin
  • 1/4 tbsp. cornstarch optional
  • 1/2 tbsp. cooking wine
  • 1/8 tsp. salt
  • 1/2 tbsp. light soy sauce

Stir Fry

  • 3 yellow scallions or you can use your regular type- double the amount, only the white part.
  • 1/2 cup dried chili peppers
  • 5-6 fresh green chilis cut into circles
  • 1 tbsp. Sichuan peppercorns
  • 1/2 thumb ginger
  • 2 garlic cloves
  • 1/2 cup cooking oil
  • 1 tbsp. light soy sauce divided
  • 1/4 tsp. salt divided
  • 1 tsp. sugar
  • 1 tbsp. sesame oil

Instructions

  • Remove the skin and cut the pork belly into small dice. Cut into around 1.5 cm squares. Then marinate with salt, light soy sauce, cooking wine and cornstarch.
  • Cut the scallions and chili peppers into small pieces. Prepare the ginger and garlic slices.
  • If you are using whole dried chili peppers, remove the seeds.
  • Add oil to coat the wok and add the diced pork belly. Fry for about 5-7 minutes, until the cubes are well seared. You'll now have a well-seared pork belly and rendered fat oil mixture. Keep the oil for soups or other stir-frying dishes.
  • You may need to wash the wok if too much crust sticks; scrub it clean.
  • Keep around 1 tablespoon of oil in wok. Fry the garlic, ginger, chili peppers, and Sichuan peppercorns over a slow fire until aromatic.
  • Return the seared pork belly cubes. Add fresh green chilis and scallion sections in. Season with salt, sugar, and light soy sauce, and lastly some sesame oil. Quickly mix well and serve hot.

Video