Sichuan Spicy Pork Belly Stir-Fry with Leeks

A rich and flavorful stir-fry featuring thinly sliced pork belly, fragrant leeks, and the spicy kick of Sichuan chili bean paste (Doubanjiang).

Prep Time

15 minutes

Total Time

30 minutes

Calories

2580 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.95/serving

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

500gPork Belly(Skin removed, thinly sliced (about 1/8 inch thick))

£4.50

2mediumLeeks(White and light green parts only, thinly sliced on a bias)

£1.20

2tablespoonsGinger(Minced)

£0.30

4clovesGarlic(Minced)

£0.20

2tablespoonsSichuan Chili Bean Paste (Doubanjiang)(Finely chopped if chunky)

£0.60

4wholeDry Red Chili Peppers(Optional, adjust to taste, cut in half and seeds removed for less heat)

£0.40

1tablespoonSoy Sauce

£0.10

1tablespoonShaoxing Rice Wine(Or dry sherry)

£0.25

1teaspoonSugar

£0.01

2tablespoonsVegetable Oil

£0.05

1teaspoonSesame Oil(Optional, for finishing)

£0.15

0.3teaspoonGround White Pepper(Optional)

£0.05

Total Cost

£7.81

£1.95 per serving

Instructions

1.
Heat a wok or large skillet over high heat until smoking hot. Add 1 tablespoon of vegetable oil.
2.
Add the sliced pork belly and stir-fry until browned and slightly crispy, rendering out some of the fat. This should take about 3-5 minutes. Remove the pork belly from the wok and set aside.
3.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced ginger, garlic, and dry red chili peppers (if using) and stir-fry for about 30 seconds until fragrant.
4.
Add the Sichuan chili bean paste (Doubanjiang) and stir-fry for another 30 seconds, until the oil turns red. Be careful not to burn the paste.
5.
Add the sliced leeks and stir-fry until slightly softened, about 1-2 minutes.
6.
Return the cooked pork belly to the wok and stir-fry to combine with the leeks and sauce.
7.
Add the soy sauce, Shaoxing rice wine, and sugar. Stir-fry for another minute to ensure everything is well combined and heated through.
8.
Drizzle with sesame oil (if using) and sprinkle with ground white pepper (if using).
9.
Serve immediately with steamed rice.

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My Notes

Nutrition Information

Nutrition per serving (288g)

2580 kcal / 10795 kJ

Carbs

48g

18% of RDA

Fat

225g

321% of RDA

Protein

98g

196% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

24 g

27% of RDA

Sodium

2800 mg

122% of RDA

Saturated Fat

90 g

450% of RDA

Chef's Tips

For easier slicing, partially freeze the pork belly for about 30 minutes before slicing.

Adjust the amount of chili bean paste and dry red chili peppers to your desired level of spiciness.

If the sauce becomes too thick, add a tablespoon or two of water or chicken broth.

Feel free to add other vegetables such as bell peppers, onions, or mushrooms.

Cooking Equipment

Wok or large skillet

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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