Salt and pepper pork belly cooked in Shaoxing wine and crispy chilli oil, and then finished with a seasoning heady with Szechuan pepper.
This recipe takes a little over an hour to make, but it is very easy to cook with loads of "hands-off" cooking, leaving you plenty of time to nail your sides!
Chinese Salt and Pepper Belly Draft
Growing up, salt and pepper "stuff" was not a thing; they were shakers on the table... but I am all over it, I love that whole mix of black pepper and Szechuan pepper with salt and chilli is definitely my "mojo"!
I've got recipes that range from salt and pepper chicken to salt and pepper squid, and salt and pepper tofu to salt and pepper chips (of course).
My latest spin around the block is salt and pepper pork belly, probably my favourite cut of meat, with an extra helping of chilli.
This version takes a little longer than many of my other offerings, thanks to the nature of pork belly. But it is very easy to cook, and it can still go from your fridge to your table in a little over an hour.
It uses a similar cooking technique to a few of my other pork belly recipes, most notably my Vietnamese pork belly.
You begin by browning the pork belly, then adding water and flavourings before cooking until all of the water has evaporated.
Once the pork belly begins "frying" again, you throw in a quick homemade seasoning, toss and serve.
Frequently Asked Questions
What is Lao Gan Ma?
Lao gan ma is the brand name of a Chinese crispy chilli oil. It is delicious and works so well in this dish.
You may have to visit a Chinese store to get your hands on some. If you want something a little more readily available, Lee Kum Kee makes something similar called Chiu Chow Chilli Oil.
It is readily available in many of the UK's big 4 supermarkets.
What is Shaoxing Wine?
Shaoxing wine is a Chinese cooking wine. I use a brand called Golden Swan, but many British supermarkets sell an "own brand" version.
What is Chinkiang vinegar?
Chinkiang vinegar is a black rice vinegar, it has a bolder and rounder flavour than regular rice vinegar.
If you cannot get your hands on Chinkiang, regular rice vinegar or rice wine vinegar would work perfectly well.
Can I make this in a regular pan?
You can, but you will have to adjust the heat under the pan in order to control the evaporation. The shape of a wok almost does all of the work for you.
Can I make this in advance?
You can cook the pork in advance, but I would not add the seasoning before setting it aside. It is important that this is added just before serving.
Serving Suggestions
I have served my Szechuan salt and pepper belly pork with some simply cooked pak choi and jasmine rice.
Although it also works really well with egg fried rice if you plan ahead of time.
But rice is "not the only fruit" when it comes to side dishes for this fantastic recipe. Noodles work particularly well, and a plain chow mein would work a treat.
Of course, some veggies would go down a treat, so how about a mixed vegetable stir fry to accompany this meaty affair?
Equipment Used
I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Wok.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- Small mixing bowl.
- Pestle and mortar or spice grinder.
- A combination of weighing scales, a measuring jug, measuring cups and spoons
Chinese Salt and Pepper Belly Pork Recipe
Ingredients
- 400 g Pork Belly Strips 14oz
- 75 ml Shaoxing Wine
- 1 tablespoon Chinkiang Vinegar ⅓ Cup
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Crispy Chilli Oil Lao Gan Ma
For the Salt and Pepper Seasoning:
- 2 Red Chilli Peppers
- 4-5 Spring Onions
- 2 teaspoon Black Peppercorns
- 1 teaspoon Szechuan Peppercorns
- ⅛ teaspoon White Pepper
- ½ teaspoon Chinese Five Spice
- 1 teaspoon Coarse Sea Salt
Instructions
- Cut the pork belly into bite-sized pieces and place it in a wok over a medium-low heat. Cook gently until some of the fat starts to render out (5-6 minutes).
- Turn the heat up to high and fry the pork until it is nicely coloured on all sides.
- When the pork is nicely coloured, reduce the heat to medium and add the Shaoxing wine, chinkiang vinegar, soy sauce and lao gan ma, then pour in enough water to just cover the pork (around 450-475ml or 1¾-2 cups). Stir and cook over a gentle boil until all of the water has evaporated (Approximately 40-50 minutes).
- Whilst the pork is cooking, coarsely grind the black pepper and Szechuan pepper corns in a pestle and mortar or spice grinder and add it to a bowl.
- Finely slice the spring onions and add them to the bowl.
- Remove the stems and seeds from the chilli peppers and dice them as small as you can. Add them to the bowl along with the white pepper, Chinese five spice and coarse sea salt, then give it a mix.
- When the liquid has evaporated from the pork, you should be left with some fat in the bottom of the pan, and the pork will begin frying again.
- Turn the heat up, and when the meat begins to sizzle and go crispy, add the salt and pepper seasoning and stir-fry for 1 minute before serving.
