Sichuan Peppercorn Braised Pork with Garlic and Ginger

Ingredients

• 2 pounds pork belly, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 tablespoon Sichuan peppercorns, lightly crushed
• 6 cloves garlic, sliced
• 2 inches ginger, sliced
• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine
• 2 cups chicken stock
• 1 stick cinnamon
• 2 pieces star anise
• 2 tablespoons sugar
• 2 scallions scallions, sliced

Method

1. 01
   Heat the vegetable oil in a large pot over medium heat. Add the Sichuan peppercorns and stir-fry until fragrant, about 1 minute.
2. 02
   Add the garlic and ginger to the pot and stir-fry for an additional minute, taking care not to burn them.
3. 03
   Increase the heat to high and add the pork belly cubes. Stir-fry until the pork is browned on all sides, about 5-7 minutes.
4. 04
   Add the soy sauce, dark soy sauce, Shaoxing wine, and sugar to the pot, stirring to coat the pork evenly.
5. 05
   Pour in the chicken stock and add the cinnamon stick and star anise. Bring the mixture to a boil.
6. 06
   Reduce the heat to low, cover the pot, and let the pork simmer for 60-75 minutes, or until the meat is tender and the flavors have melded.
7. 07
   Uncover the pot and increase the heat to medium-high. Allow the sauce to reduce and thicken slightly, about 10 minutes.
8. 08
   Adjust seasoning with additional soy sauce or sugar if needed. Remove from heat and garnish with sliced scallions before serving.