frying pork with salt

How to Make Yujianrou (Chinese Pork Belly Stir-fry)

Yujianrou, a beloved Sichuan dish, is celebrated for its bold, savory-sweet flavors and tender, crispy pork belly. Here’s a simple guide to making it at home.

Ingredients: 300g pork belly (thinly sliced), 2 tbsp doubanjiang (broad bean paste), 1 tbsp fermented black beans, 2 cloves garlic (minced), 1 tbsp light soy sauce, 1 tsp sugar, 1 tbsp cooking wine, vegetable oil, and a pinch of white pepper.

Steps:

1. Prep the Pork: Rinse the pork belly and pat dry. Mix with 1 tsp light soy sauce, 1 tsp cooking wine, and a pinch of white pepper; marinate for 15 minutes.

2. Stir-fry the Aromatics: Heat 2 tbsp oil in a wok over medium heat. Add fermented black beans and stir-fry until fragrant, then add doubanjiang and garlic, stirring until the oil turns red.

3. Cook the Pork: Increase heat to high. Add the marinated pork and stir-fry vigorously for 3–4 minutes until the pork edges curl and turn golden.

4. Season and Finish: Add the remaining soy sauce, sugar, and 1 tbsp cooking wine. Stir for another minute until the sauce thickens and coats the pork. Serve hot with steamed rice.

Tips: Use high heat for a slightly crispy texture. Adjust doubanjiang for spice level. For extra flavor, add a pinch of five-spice powder. Enjoy this hearty, umami-rich dish that pairs perfectly with a bowl of fluffy rice!