cooked pork with soy sauce

Doujiang Braised Pork: A Culinary Masterpiece

Doujiang Braised Pork, a beloved Sichuan dish, tantalizes taste buds with its bold, fermented flavors and tender meat. Here’s a simplified guide to recreating this iconic dish.

Ingredients: 300g pork belly (skin removed), 2 tbsp doubanjiang (fermented bean paste), 1 tbsp fermented black beans (rinsed), 1 bell pepper, 1 onion, 2 cloves garlic (minced), 1 tbsp ginger (grated), 1 tbsp soy sauce, 1 tsp sugar, 2 tbsp cooking oil, and a pinch of white pepper.

Steps:

1. Prepare the Pork: Boil pork belly in water with ginger and a splash of rice wine for 20 minutes until tender. Cool, then slice into 2mm thick pieces.

2. Stir-Fry Aromatics: Heat oil in a wok over medium heat. Sauté garlic, ginger, and fermented black beans until fragrant. Add doubanjiang, stirring to release oils.

3. Cook the Pork: Increase heat to high. Add pork slices, stir-frying until slightly crisped. Pour in soy sauce and sugar, coating evenly.

4. Add Vegetables: Toss in bell pepper and onion, stir-frying for 2–3 minutes until crisp-tender. Season with white pepper.

Serving: Transfer to a plate, garnished with chopped scallions. Best enjoyed with steamed rice to soak up the rich, savory sauce.

This dish balances salty, spicy, and umami notes, making it a staple in Sichuan cuisine. Master the technique, and savor the harmony of flavors in every bite!