Sichuan Spicy Pork with Bell Peppers
This Sichuan Spicy Pork with Bell Peppers is a bold and flavorful stir-fry featuring tender pork tenderloin, smoky doubanjiang, fermented black beans, and two kinds of chilies. Quickly stir-fried with garlic, ginger, and crisp bell peppers, it’s a dish that balances heat, savory depth, and freshness. Serve with steamed rice for a satisfying and authentic-style meal at home.
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.