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Sticky Szechuan Pork with Toasted Sesame Seeds


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  • Author: Josephine Chan
  • Yield: 2 1x

Description

Juicy succulent pork belly is slow-cooked and simmered with aromatic spices. The end result is tremendously delicious with the fall-off-the-skin pork meat and sweet sticky sauce.


Ingredients

Scale
  • 500 g (1.1 pounds) boneless pork belly, cut into equal size of 1 inch wide pieces
  • 2 tbsp vegetable oil
  • 6 star anise
  • 4 dried chilli, roughly chopped
  • 1 inch piece ginger, skin-on and roughly sliced
  • 2 cups hot water
  • 1 tsp sea salt
  • 2 tbsp sugar
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 2 tbsp sesame seeds, toasted

Instructions

  1. Heat oil in a deep wok over high heat. Once it’s smoking hot, throw in the dried chillies and star anise. Stir fry to release the aromas for 30 secs until fragrant. Add the pork belly, ginger and salt into the wok. Continue to stir fry for another 3 mins or until the pork starts to turn a little brown.
  2. Slowly pour the hot water into the wok, just enough to cover the pork belly. Bring to a boil, cover and reduce heat to low and slowly simmer for 1 1/2 hours or until the pork is falling-off-the-skin tender.
  3. Remove pork, drain and set aside. With a skimmer, skim off any excess fat/oil from the surface of the liquid left in the wok.
  4. To prepare the sauce, mix the sugar, rice vinegar, soy sauce and 1 tbsp water in a small bowl. Then add them into the liquid in the wok. Stir to mix well. Over high heat, boil continuously until the sauce has thicken or reduced by half.
  5. Return pork to the wok. Gently stir the pork into the sauce, ensuring they mix well. Throw in half the sesame seeds. Coat the pork well. Continue to cook until the sauce has become thick and sticky.
  6. Pour everything into a serving bowl. Sprinkle the remaining sesame seeds. Serve immediately with warm jasmine rice.
  • Category: Main
  • Cuisine: Chinese
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