Sichuan Spicy Pork is a bold, flavor-packed stir-fry that combines pork tenderloin with crisp bell peppers, aromatic doubanjiang, fermented black beans, and a mix of fresh and dried chilies. This dish is quick enough for a weekend family dinner or a weeknight treat, and it’s a recipe my son and I cooked together on a recent weekend.
Bold, Authentic Flavors in Every Bite
What makes this dish stand out is its layers of flavor. The tender pork absorbs the rich, umami-packed taste of doubanjiang (chili bean paste) and the slightly salty depth of fermented black beans. Fresh bell peppers and a combination of fresh and dried chilies add both crunch and heat, making each bite exciting and satisfying.
We love spicy food in our family, but I know it’s not everyone’s preference. That’s why the recipe includes optional chili amounts. Using all the chilies delivers a fiery, authentic Sichuan kick, while using fewer keeps it approachable for guests or anyone who prefers a milder spice level.
Cooking Tips for Perfect Texture
To ensure the pork stays tender and flavorful, we stir-fry it in batches. This allows the meat to sear instead of steam, giving it a lightly caramelized exterior while keeping the inside juicy. Separately cooking the bell peppers and aromatics preserves their crunch and ensures the sauce evenly coats all the ingredients.
Chopping the doubanjiang and fermented black beans before cooking helps release their full aroma and flavor into the oil. A final sprinkle of chopped parsley adds a fresh, herbal note that balances the richness of the sauce. Serve the stir-fry over steamed rice, and you have a complete, satisfying meal.
Tips, Variations, and Serving Ideas
- Adjust the heat: The chili amounts are optional. Reduce them for a milder version. Add for spicier.
- Substitute for doubanjiang: If unavailable, try miso paste mixed with chili paste.
- Fresh herbs: Parsley brightens the dish, or use cilantro for a traditional Chinese touch.
- Serving suggestions: Pair with steamed rice to balance the spice. A cold beer or lightly chilled white wine complements the bold flavors.
Cooking this dish with my son reminded me why I started this blog in the first place. It’s not just about documenting recipes, but about sharing the joy of cooking together and creating meals that bring everyone to the table. I hope this Sichuan Spicy Pork with Bell Peppers recipe becomes a favorite in your home as well.
If you love bold Asian flavors, be sure to check out my Spicy Asian Pork and Chili Sesame Chicken recipes. You can also explore even more flavorful dishes in our Asian cuisine collection for inspiration and ideas for weeknight dinners.
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Sichuan Spicy Pork with Bell Peppers
Ingredients
- 600-700 g pork tenderloin thinly sliced
- 2-3 tbsp peanut or sunflower oil divided
- 1 tbsp doubanjiang chili bean paste, finely chopped
- 1 tbsp sweet bean paste or hoisin sauce if unavailable
- 2 tbsp fermented black beans rinsed and roughly chopped
- 2 tsp sugar
- 1-2 tsp dark soy sauce
- 2 tsp black rice vinegar
- 2 tsp Shaoxing wine
- ½-1 tsp white pepper powder
- 1 dl about ½ cup shredded dried chili strips (medium heat)
- 2-3 fresh medium-hot chilies thinly sliced (or 2–3 bird’s eye chilies for extra heat)
- 4 garlic cloves thinly sliced
- 1 tbsp fresh ginger julienned
- 1.5 dl about ⅔ cup chopped spring onions or fresh summer onions
- 2 red bell peppers or mixed colors, cut into small cubes.
- 1-2 tbsp water if needed
- A bunch of parsley chopped (added just before serving)
- Steamed rice for serving
Instructions
Prep the Pork
- Trim and thinly slice the pork tenderloin.
- Pat dry with paper towels to avoid excess moisture.
Prepare the Aromatics
- Chop the doubanjiang (chili bean paste) and the fermented black beans.
- Thinly slice the garlic and chilies, and cut the ginger into julienne.
- Chop the spring onions and bell peppers.
Stir-Fry the Pork
- Heat 1 tbsp oil in a wok or large pan over high heat.
- Stir-fry half of the pork slices until just browned, then remove to a plate.
- Repeat with the remaining pork, adding more oil if needed.
Cook the Sauce Base
- In the same wok, add a little more oil if needed.
- Add garlic, ginger, dried chili strips, and fresh chilies. Cook for 30 seconds.
- Add the chopped doubanjiang and black beans. Stir-fry 15 seconds more.
Combine Everything
- Return the pork to the wok.
- Add sweet bean paste, soy sauce, vinegar, sugar, Shaoxing wine, and white pepper. Toss well.
- Stir in the bell peppers and spring onions. Add 1–2 tbsp water if needed for the sauce.
Finish and Serve
- Stir in the chopped parsley just before serving.
Serve hot with steamed rice.
Notes
- Adjust chili amount for milder heat.
- Chop doubanjiang and black beans before cooking.
- Stir-fry pork in batches for best texture.
- Parsley or cilantro adds a fresh finish.
- Serve over steamed rice with a side salad.
