Mao's braised pork
This dish is a Sichuan-style adaptation of traditional braised pork belly, enriched with doubanjiang, dried chilies, and Sichuan peppercorns to deliver a vibrant red color, rich umami, and balanced spiciness. It’s ideal for family gatherings or festive meals, offering tender, melt-in-the-mouth texture with a savory-sweet-spicy finish that lingers pleasantly.
味: Rich, spicy-sweet, deeply aromatic, with numbing heat from Sichuan pepper and a glossy, non-greasy mouthfeel合計時間: 1 hour 45 minutes (including prep and resting)人数: 2おすすめの人: Adults who enjoy bold flavors; not recommended for young children or those sensitive to spice予算: ¥45–¥65 (depending on pork quality and regional pricing)
材料
- Pork belly (500g
- skin-on
- cut into 3cm cubes)
- fermented black beans (10g
- rinsed)
- doubanjiang (2 tbsp)
- dried red chilies (6–8 pieces)
- Sichuan peppercorns (1 tsp)
- green onions (3 stalks
- chopped)
- ginger (1 thumb-sized piece
- sliced)
- garlic (4 cloves
- smashed)
- dark soy sauce (1 tbsp)
- light soy sauce (2 tbsp)
- rock sugar (20g)
- Shaoxing wine (2 tbsp)
- water (enough to cover meat)
栄養
Calories约720 kcal per serving (for 4 servings)
Protein约38g (from pork belly and fermented beans)
Fat约52g (mostly unsaturated due to slow braising; includes rendered fat)
Carbohydrates约18g (mainly from rock sugar and minimal starch)
VitaminsB1, B2, B6, and niacin from pork; vitamin C and antioxidants from chilies and ginger
コツ
- Use skin-on pork belly for optimal texture and gelatin release during braising
- Do not rush the braising—low and slow ensures tenderness without greasiness
- Adjust chili and peppercorn quantity based on personal heat tolerance
- Let the dish rest after cooking to allow flavors to fully integrate
手順
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