Braised Pork with Rock Sugar
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Braised Pork with Rock Sugar

timer 10 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Braised Pork with Rock Sugar

About This Recipe

This Sichuan-style braised pork is a mouthwatering dish bursting with rich, aromatic flavors. Tender five-flower pork is first stir-fried with fragrant Sichuan peppercorns and star anise, then caramelized with rock sugar and light soy sauce for a perfect balance of sweet and savory. The magic happens when fermented bean curd, scallions, and ginger meld into the sauce, creating a deep umami complexity. Slowly braised to perfection, the pork becomes melt-in-your-mouth tender, infused with layers of spice and sweetness. The final reduction locks in an irresistible glaze, making every bite unforgettable. A true taste of Sichuan cuisine, this dish is a comforting yet bold centerpiece for any meal. Perfect with steamed rice to soak up the rich sauce!

Instructions

Detailed preparation guide

servings 4
Total Time 10m

shopping_basket Ingredients

Main Ingredients
  • pork 500g
The aromatics
  • scallions 50g
  • ginger 20g
The sauce & seasonings
  • Sichuan peppercorns 1 tsp
  • star anise 2 pieces
  • rock sugar 50g
  • fermented bean curd 1 piece (30g)

menu_book Directions

1
Step 1
Heat a small amount of oil in a wok, add Sichuan peppercorns and star anise to infuse the oil, then add diced five-flower pork (cubed) and stir-fry until it turns white and fragrant. Remove the pork from the wok and set aside.
2
Step 2
Add rock sugar to the hot wok, then pour in light soy sauce and melt the rock sugar completely.
3
Step 3
Add the stir-fried pork back into the wok, stir-fry until each piece of pork is coated with the soy sauce and sugar sauce.
4
Step 4
Add scallions and ginger, cooking wine, light soy sauce, and fermented bean curd, stir-fry for about 1 minute.
5
Step 5
Add water to cover the pork, bring to a boil over high heat for 10 minutes, then reduce to medium heat for 10-25 minutes, and finally to low heat for 40 minutes.
6
Step 6
Increase to high heat to reduce the sauce, and finally serve.

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