Sichuan Chili Pork
This Sichuan Chili Pork is a bold and flavorful Chinese stir-fry made with tender pork, fresh green and red chilies, doubanjiang, fermented black beans, garlic, ginger, and garlic sprouts. Dry-frying the chilies first intensifies their flavor while keeping them vibrant. This easy stir-fry comes together in under 30 minutes and is perfect served with steamed jasmine rice.
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
Pork shoulder or pork neck is ideal because it stays juicy during stir-frying.
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.
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.