Szechuan-Spiced Pork Belly Recipe

Ingredients:

• 500g (1 lb) pork belly, skin scored

• 2 tbsp vegetable oil

• 2 tbsp Szechuan peppercorns

• 1 tbsp dried red chilies (adjust to your spice preference)

• 4 cloves garlic, minced

• 1-inch piece ginger, minced

• 2 tbsp soy sauce

• 1 tbsp rice vinegar

• 1 tbsp hoisin sauce

• 1 tbsp sugar (brown or white)

• 1 tbsp chili paste or chili sauce (optional for more heat)

• 1/2 cup chicken broth or water

• Salt, to taste

• Green onions, chopped (for garnish)

• Sesame seeds (optional, for garnish)

Instructions:

1. Prepare the Pork Belly:

   • Start by scoring the skin of the pork belly in a crisscross pattern with a sharp knife. This will help render the fat and give the skin a crispy texture. Pat the pork belly dry with paper towels.
     

2. Sear the Pork Belly:

   • Heat 1 tablespoon of vegetable oil in a large, heavy pan over medium-high heat.

   • Once hot, add the pork belly skin-side down and cook for about 5-7 minutes, or until the skin is golden and crispy. Flip the pork belly and cook for another 3-4 minutes on the other side.

   • Remove the pork belly from the pan and set it aside.
     

3. Toast the Szechuan Peppercorns:

   • In the same pan, add the Szechuan peppercorns and dried chilies. Toast them on medium heat for about 1-2 minutes until fragrant (be careful not to burn them).

   • Once toasted, remove the peppercorns and chilies, and set them aside.
     

4. Prepare the Sauce:

   • In the same pan, add the remaining tablespoon of vegetable oil.

   • Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.

   • Add the toasted Szechuan peppercorns, dried chilies, soy sauce, rice vinegar, hoisin sauce, sugar, and chili paste (if using). Stir to combine and let the sauce simmer for about 3-4 minutes.
     

5. Simmer the Pork Belly:

   • Return the pork belly to the pan and add the chicken broth (or water). Cover and let it simmer on low heat for 1-1.5 hours, or until the pork belly is tender and the flavors have infused.

   • Occasionally check and turn the pork belly to ensure even cooking.
     

6. Finish the Dish:

   • Once the pork belly is tender, remove it from the pan and slice it into thick pieces.

   • If the sauce is too runny, you can simmer it for a few more minutes to thicken it up to your liking.
     

7. Serve:

   • Plate the sliced pork belly and spoon the sauce over it.

   • Garnish with chopped green onions and sesame seeds, if desired.
     

Tips:

• You can adjust the spice level by adding or reducing the amount of dried chilies and chili paste.

• Serve with steamed rice or stir-fried vegetables for a complete meal.
  

Enjoy your flavorful Szechuan-spiced pork belly!