Sichuan-Style Braised Pork Belly with Dried Chilies and Sichuan Peppercorns

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork belly braised in a deeply savory sauce infused with toasted Sichuan peppercorns and smoky dried chilies, creating a harmonious balance of numbing and spicy heat. This asian-inspired one pot ready in about 110 minutes pairs soy sauce, Chinese rice wine, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 90 min Serves 4 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 1.5 lbs pork belly cubes, 2 tbsp soy sauce, 1 tbsp rice wine, 2 tbsp sugar, 2 tbsp mashed fermented black beans, 4 dried red chilies (cut into 1-inch pieces), 1 tsp crushed Sichuan peppercorns, 3 minced garlic cloves, 1-inch ginger slices, and 1 quartered onion. Pour in 3 cups chicken stock until the pork is covered by 1 inch.
  2. Step 2: Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover, and cook for 1 hour and 15 minutes until the pork is fork-tender.
  3. Step 3: Remove the pork with a slotted spoon and set aside. Skim excess fat from the sauce, then return the sauce to medium heat.
  4. Step 4: Whisk in 2 tbsp cornstarch mixed with 2 tbsp water and cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  5. Step 5: Return the pork to the pot, stir to coat, and cook for 2 minutes. Garnish with 2 sliced green onions and serve.

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Frequently asked questions

How long does Sichuan-Style Braised Pork Belly with Dried Chilies and Sichuan Peppercorns take to make?

Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sichuan-Style Braised Pork Belly with Dried Chilies and Sichuan Peppercorns?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Sichuan-Style Braised Pork Belly with Dried Chilies and Sichuan Peppercorns?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sichuan-Style Braised Pork Belly with Dried Chilies and Sichuan Peppercorns for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sichuan-Style Braised Pork Belly with Dried Chilies and Sichuan Peppercorns?

Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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