Doubanjiang, Sichuan peppercorn, and dried chilies doing exactly what they're supposed to do. The braise deepens overnight. The numbing tingle is the point.
Active~30 min
Braise90 min
Holds5+ days
Per Serving38P · 42C · 28F · 560 kcal
Servings
Base is 4 servings (1 batch). Scale up for a bigger batch — braise holds all week.
Ingredients
Per Serving
Pork belly (braised, from batch)
Bok choy (halved lengthwise)
White rice, dry
Sichuan Braise (batch — 4 servings)
Pork belly, skin-on, 2-inch cubes
Soy sauce
Shaoxing wine (or dry sherry)
Dark brown sugar
Sichuan peppercorns (toast + grind)
Dried chilies (Calabrian or similar)
Doubanjiang (spicy bean paste)
Garlic cloves, smashed
Ginger, sliced
Star anise
Cinnamon stick
Chicken or pork stock
Neutral oil
Bok Choy (day-of)
Reserved pork fat (from braise skim)
Braise liquid (for steaming)
Salt
Method
1
Blanch the Belly (Sunday)
Add pork belly cubes to cold water, bring to a boil, cook 5 min. Drain, shock in cold water, drain again. This clears impurities and excess fat — you'll render plenty more during the braise.
5 min
2
Build the Braise (Sunday)
Toast Sichuan peppercorns in a dry pan 1 min, grind coarse in mortar. Heat oil in Dutch oven over medium. Add garlic and ginger, cook 1 min — don't brown. Add doubanjiang, stir constantly for 2 min until it deepens and smells funky. This is the umami base; don't rush it. Add chilies, star anise, cinnamon, cook 1 min. Add blanched belly, toss to coat in paste, 3 min.
~10 min activeThe doubanjiang step matters. Two minutes of constant stirring transforms raw bean paste into something smoky and deep. Don't walk away.
3
Braise at 325°F
Deglaze with Shaoxing wine. Add soy sauce, brown sugar, ground Sichuan pepper, and stock. Bring to a simmer. Cover with lid and transfer to 325°F oven. Braise 90 min until belly is tender but not falling apart — it should hold its shape when you spoon it.
90 min, hands-off
4
Skim and Taste
Remove from oven. Skim the fat off the surface — there will be a lot. Save it; use it for the bok choy. Braise should taste funky, numbing, rich. Adjust soy or sugar as needed. Store belly and braise liquid together. The flavor improves day 2 and 3.
5
Bok Choy (day-of)
Heat reserved pork fat in a screaming hot pan. Add bok choy halves cut-side down, sear 2 min until charred. Flip. Add 2 tbsp braise liquid, cover immediately, steam 3 min. Season with salt. You want char on the cut face and just-tender stalks.
~5 minChar the bok choy fresh every time. It takes 5 minutes and the char is the whole point. Don't batch this.
6
Plate
Rice base. Bok choy leaned against the rice. Pork belly cubes on top. Spoon braise liquid (whole spices and all) around the bowl. The numbing tingle from the Sichuan peppercorn hits last.
Batch & Storage
Holds 5+ DaysBraise deepens day 2 and 3. Store pork belly submerged in its braise liquid — the fat keeps it moist. Keep bok choy and rice separate from the braise.
ReheatTransfer pork belly + braise liquid to a covered baking dish, reheat at 325°F for 12 min. Char bok choy fresh day-of or reheat gently in a pan. Rice with a splash of water in a covered pan.
DoubanjiangNon-negotiable. Lee Kum Kee or Pixian-style. Don't substitute with any other chili paste — the fermented broad bean funk is what this dish is built around.
Pork Belly SourceSkin-on is important — the collagen in the skin thickens the braise as it cooks. Costco carries pork belly slabs. Cut into 2-inch cubes before blanching.