Sichuan Chili Pork is a quick and flavorful Chinese stir-fry made with tender pork, fresh green and red chilies, doubanjiang, fermented black beans, garlic, and ginger. Everything comes together in one hot wok in about 30 minutes, creating a spicy, savory dish that pairs perfectly with steamed jasmine rice. If you love authentic Sichuan-inspired flavors, this easy stir-fry deserves a place in your weeknight dinner rotation.
One of Our Favorite Chinese Stir-Fries
My family loves Sichuan flavors and Chinese stir-fries. We enjoy the bold combination of spicy chilies, fragrant aromatics, and rich umami sauces. This recipe has become one of our favorites because it delivers all of those flavors without requiring complicated techniques.
This recipe originally comes from my son. His version is even spicier and includes a little more oyster sauce. I have adjusted it slightly for our everyday table, but you can easily add more chilies or another splash of oyster sauce if you prefer extra heat and richness.
I also grow several chili varieties in my greenhouse and on my balcony during the summer. It’s always fun to cook with homegrown chilies, especially when they have just been picked. Even so, fresh chilies are easy to find in Finnish supermarkets throughout the year, so you can make this recipe whenever the craving strikes.
A Few Tips Before You Start
This recipe comes together very quickly, so I always prepare every ingredient before heating the wok.
I like to dry-fry the fresh chilies first. They soften slightly and develop a light smoky flavor while keeping their fresh taste.
Next, I stir-fry the pork in batches over high heat. This helps the meat brown properly instead of steaming, so it stays juicy and tender.
Finally, I fry the Doubanjiang and fermented black beans before adding the remaining ingredients. This brings out their aroma and gives the sauce its rich, deep flavor.
More Chinese Pork Recipes to Try
If you enjoy this Sichuan Chili Pork, you might also like my Chinese Chili Parsley Pork, Sichuan Spicy Pork, or Char Siu Pork Tenderloin. They all bring bold Chinese flavors to the dinner table and are perfect when you’re looking for another easy pork recipe.
Serve Sichuan Chili Pork Your Way
We usually enjoy this Sichuan Chili Pork with plenty of steamed jasmine rice, which is perfect for soaking up the rich, spicy sauce.
The recipe is also easy to adapt. Use fewer chilies if you prefer a milder dish, or add a few more if you enjoy the bold heat of Sichuan cooking. A side of steamed bok choy or Chinese broccoli makes a great addition when you want to add a little extra greenery to the meal.
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Sichuan Chili Pork
Equipment
- Wok or large frying pan
- Sharp chef’s knife
- Cutting board
- Mixing bowl
- Measuring spoons
- Wooden spoon or wok spatula
Ingredients
- 500 g 1.1 lb pork shoulder or pork neck, thinly sliced
- 300 g 10½ oz mixed green and red chilies, sliced
- 2 tbsp 30 ml light soy sauce
- 1 tbsp 15 ml dark soy sauce
- 1 tbsp 15 ml oyster sauce
- 2 tbsp 30 g doubanjiang (Sichuan chili bean paste)
- 3 tbsp 45 g fermented black beans, roughly chopped
- 2 tsp 8 g sugar
- 3 garlic cloves finely chopped
- 3 tbsp about 30 g / 1 oz fresh ginger, finely chopped
- 5 spring onions cut into 4–5 cm (2-inch) pieces
- 1 bunch about 100 g / 3½ oz garlic sprouts, cut into 4–5 cm (2-inch) pieces
- 2 tbsp 30 ml canola oil
Instructions
- In a small bowl, mix the light soy sauce, dark soy sauce, oyster sauce, and sugar. Set aside.
- Heat a dry wok over high heat. Add the sliced green and red chilies and dry-fry for 2–3 minutes, stirring frequently, until they soften slightly and develop a light char. Transfer to a plate and set aside.
- Add the canola oil to the hot wok. Stir-fry the pork in batches over high heat until lightly browned but not fully cooked. Remove each batch and set it aside.
- Add the garlic and ginger to the wok and stir-fry for about 1 minute until fragrant.
- Stir in the doubanjiang and cook for another minute, allowing the chili bean paste to release its rich color and aroma.
- Add the roughly chopped fermented black beans and stir-fry for about 30 seconds.
- Add the garlic sprouts and spring onions, then stir-fry for 1–2 minutes until they begin to soften while still retaining a little crunch.
- Return the pork and the dry-fried chilies to the wok and toss everything together.
- Pour in the prepared sauce and stir-fry for 2–3 minutes, until the pork is fully cooked and everything is evenly coated in the rich, spicy sauce.
- Serve immediately with steamed jasmine rice.
Notes
Garlic sprouts are traditional in this dish, but extra spring onions make a good substitute if they’re unavailable.
Adjust the amount of fresh chilies depending on your preferred spice level.
Fermented black beans add a deep umami flavor—rinse them lightly if you prefer a milder taste.
For the best results, keep the wok very hot and avoid overcrowding it when cooking the pork.
