Szechuan Braised Pork Belly

Indulge in the rich and spicy flavors of Szechuan Braised Pork Belly. Slow-cooked to perfection, this dish features tender pork belly in a savory and aromatic sauce with a hint of heat.

Ingredients:

• 1 kg pork belly, skin-on, sliced into bite-sized pieces
• 3 tablespoons vegetable oil
• 5 slices ginger
• 5 cloves garlic, minced
• 2 tablespoons doubanjiang spicy broad bean paste
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 1 teaspoon Szechuan peppercorns
• 2 star anise
• 2 cups water
• Green onions, chopped for garnish
• Toasted sesame seeds for garnish

Instructions:

In a wok or deep pan, heat the vegetable oil over medium heat

Slice the ginger, mince the garlic, and add the doubanjiang

Stir-fry until the food smells good

Put in the pork belly pieces and sear them all over until they are brown

Add sugar, star anise, soy sauce, dark soy sauce, Shaoxing wine, and stir them in

Add the water and bring it to a slow boil

Cover it and turn down the heat

Let it cook for about an hour and a half to two hours, or until the pork belly is soft and the sauce has thickened

Before serving, top with chopped green onions and toasted sesame seeds

Place hot on top of noodles or rice

Let Szechuan Braised Pork Belly's strong flavors fill you up!