Hanyuan Jar Pork
A signature dish from Hanyuan, Sichuan. Pork belly is boiled, fried, then steamed until tender, spicy and aromatic, with a melt-in-the-mouth finish.
Ingredients
13 items- Pork belly 500g
- Ginger 15g
- Spring onion 20g
- Dried chili peppers 10g
- Sichuan peppercorns 5g
- Garlic 3 cloves
- Light soy sauce 30ml
- Dark soy sauce 15ml
- Cooking wine 20ml
- Granulated sugar 10g
- Star anise 2
- Cinnamon stick 1 small piece
- Cooking oil as needed
Nutrition
Steps （7 steps）
Place whole pork belly in a pot with cold water, add ginger slices and spring onion sections. Bring to a boil over high heat, skim off foam, then reduce to medium heat and cook for 30 minutes until a chopstick pierces easily. Remove and drain.
Let the cooked belly cool until warm, then cut into uniform 3cm cubes.
In a large bowl, combine light soy sauce, dark soy sauce, cooking wine, sugar, Sichuan peppercorns, dried chili pieces, minced ginger and minced garlic to make a marinade. Stir well.
Add the meat cubes to the marinade, mix thoroughly. Cover with plastic wrap and marinate for 20 minutes, turning once for even flavor.
In a wok, add enough cooking oil. Heat over medium-high to about 180°C (350°F). Deep-fry the marinated pork until golden brown and crispy outside. Remove and drain.
Transfer the fried pork into a clay pot or steaming bowl. Add the remaining marinade, star anise, cinnamon stick, and enough water to just cover the meat.
Cover the pot, place in a steamer. Bring water to a boil over high heat, then reduce to low heat and steam for 90 minutes until the meat is extremely tender, melt-in-the-mouth. Garnish with chopped spring onions before serving.
Tips
Do not overheat the oil during frying to prevent burning the outside while undercooking the inside. The long steaming time is crucial for a melt-in-the-mouth texture.
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