Sichuan Style Braised Pork Belly

A rich and flavorful Sichuan-style braised pork belly dish. The pork is simmered, lightly fried, and then steamed to perfection—meltingly tender yet not greasy. Coated in a savory-spicy sauce with fermented bean paste and garlic, it offers a deep, layered taste with just the right heat.

Reheating Instructions:

Microwave: Heat on medium-high for 2–3 minutes; cover to retain moisture

Steamer: Steam for 6–8 minutes for best texture

Pan: Reheat over low to medium heat with a splash of water to prevent burning

Serving Suggestions:

Pairs well with steamed rice, lotus leaf buns, or noodles

Add a light soup or cold cucumber salad to cut through the richness

For a spicier bite, top with chili paste or extra bean sauce