Serves 10
125 min
Sticky Szechuan Pork with Toasted Sesame Seeds
Recipe GLPRd1f90afa09a6d7
A bold and aromatic Szechuan-inspired dish featuring tender pork belly braised with star anise, dried chillies, and ginger, then glazed in a rich, sticky reduction of soy sauce, vinegar, and sugar. The pork is finished with toasted sesame seeds for a nutty depth and beautiful presentation. Serves 10 as a main course.
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Ingredients
500 g Boneless pork belly, cut into 1-inch wide pieces
2 tbsp Vegetable oil
6 Star anise
4 Dried red chillies, roughly chopped
1 inch piece Fresh ginger, skin-on and roughly sliced
2 cups Hot water
1 tsp Sea salt
2 tbsp Sugar
1 tbsp Rice vinegar
1 tbsp Soy sauce
2 tbsp Sesame seeds, toasted
Directions
Heat the vegetable oil in a large wok or deep skillet over high heat until it begins to smoke. Add the dried chillies and star anise, stirring constantly for about 30 seconds to release their fragrant aromas. Add the pork belly pieces, ginger slices, and sea salt. Continue stir-frying for 3 minutes, stirring frequently, until the pork begins to brown lightly on the edges.
Carefully pour the hot water into the wok, adding just enough to cover the pork belly pieces. Bring the liquid to a full boil over high heat. Cover the wok with a lid, reduce the heat to low, and simmer gently for 1 hour and 30 minutes, until the pork is extremely tender and falls apart easily when pressed.
Using a slotted spoon, carefully remove the cooked pork pieces and place them on a clean plate or bowl. Drain any liquid from the pork and set aside. Use a fine skimmer or spoon to remove and discard any excess fat or oil floating on the surface of the braising liquid remaining in the wok.
In a small bowl, whisk together the sugar, rice vinegar, soy sauce, and 1 tablespoon of water until well combined. Pour this sauce mixture into the liquid in the wok and stir well to incorporate. Increase the heat to high and bring the mixture to a boil. Allow it to boil continuously, stirring occasionally, until the sauce thickens and reduces by approximately half, about 5 to 8 minutes.
Return the cooked pork pieces to the wok with the thickened sauce. Using a gentle folding motion, stir the pork to ensure it is evenly coated with the sauce. Add half of the toasted sesame seeds and continue to stir gently. Keep cooking over medium-high heat, stirring occasionally, until the sauce becomes thick, glossy, and sticky, clinging well to the pork, about 2 to 3 minutes.
Transfer the sticky pork and sauce to a serving bowl. Sprinkle the remaining toasted sesame seeds over the top for garnish. Serve immediately while hot, accompanied by jasmine rice or steamed rice if desired.
