Sha Sha Rou, a beloved Sichuan dish, features tender pork belly stuffed with sweet bean paste, steamed to melt-in-your-mouth perfection, then pan-fried until golden. Here’s a simple guide to recreate this classic.
Ingredients: 300g pork belly (skin on), 100g red bean paste, 2 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1 tsp sugar, 1 slice ginger, 2 green onions, oil for frying.
Steps:
1. Prepare the Pork: Rinse pork belly, pat dry. Score the skin in a diamond pattern (don’t cut into the meat). Blanch in boiling water with ginger and green onion for 5 minutes, then drain.
2. Stuff the Pork: Mix bean paste with a pinch of sugar. Carefully stuff the paste into the scored meat, ensuring even distribution. Secure with kitchen twine if needed.
3. Steam: Place pork in a heatproof dish. Steam over high heat for 1.5–2 hours until fork-tender. Let it cool slightly.
4. Pan-Fry: Heat 1 tbsp oil in a wok over medium heat. Place the pork skin-side down and fry until crispy and golden (about 3–4 minutes per side).
5. Serve: Slice into 1cm thick pieces. Drizzle with remaining sauce from the steaming dish, or a mix of soy sauce and vinegar.
Enjoy Sha Sha Rou warm—its crispy skin, savory meat, and sweet filling make it a crowd-pleaser!
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