Authentic Sichuan Dry-Fried Pork Ribs
Belly
A traditional Sichuan dry-fried masterpiece featuring crispy pork belly and tender ribs simmered in rich caramelized rock sugar, savory bean paste, and fragrant aromatics.
Dry-frying is a hallmark technique of Sichuan cooking, prized for rendering out excess fat to concentrate deep, savory flavors into the meat. Combining both pork belly and pork ribs creates a wonderful textural contrast between tender bone-in morsels and rich, rendered strips.
Ingredients
- 400 g pork belly
- 400 g pork ribs
- 30 g rock sugar
- 2 tbsp bean paste
- 15 g ginger
- 10 g dried chili peppers
- 3 g star anise
- 2 g cinnamon
- 3 g Sichuan peppercorns
- 15 ml cooking wine
- 5 g salt
- 3 g chicken bouillon powder
- 15 ml soy sauce
- 500 ml water
Instructions
- 1Slice the pork belly
Place the pork belly on a clean cutting board and slice it into strips approximately 1.5 centimeters wide using a cleaver.
Tip: Ensure the slices are uniform in width so they render and cook evenly. - 2Chop the pork ribs
Place the pork ribs on a cutting board and chop them into small segments, about 3 centimeters in size, to ensure even cooking and easy eating.
Tip: Use a heavy cleaver and a steady hand to make clean cuts through the bone. - 3Caramelize rock sugar
Heat oil in a wok, add the rock sugar, and stir continuously with a ladle until it melts completely and forms a rich, golden-brown caramel.
Tip: Keep the heat at medium-low to prevent the sugar from burning and turning bitter. - 4Add bean paste
Add bean paste directly into the wok with the hot oil and stir continuously until fully fragrant and the oil turns red.
Tip: Keep the heat at medium when adding bean paste to prevent it from burning. - 5Stir-fry the pork belly
Add the sliced pork belly strips into the wok and stir-fry well with the base, continuing until the meat is well-coated and rendered.
Tip: Render out excess fat from the pork belly over medium-high heat for a richer aroma.
