Cured Pork
Hot Dishes

Cured Pork

timer 60 MIN
signal_cellular_alt Advanced
person 4 servings
Recipe
Cured Pork

About This Recipe

This Sichuan-style smoked five-flower pork is a bold, aromatic delicacy that combines rich spices, smoky depth, and tender meat for an unforgettable dish. Marinated in a fragrant blend of Chinese wine, sugar, Sichuan pepper, five-spice powder, and chili, the pork is cured for seven days to develop deep umami flavors. After air-drying, it’s smoked with a unique mix of tea leaves, orange peel, rice, and flour, infusing it with a complex, earthy aroma. The final step—stir-frying the smoked pork with rice and fresh vegetables—creates a satisfying, textured meal with layers of spice and smokiness. Perfect for adventurous home cooks, this recipe delivers an authentic taste of Sichuan cuisine with its balance of heat, sweetness, and savory richness. A true showstopper for any dining table!

Instructions

Detailed preparation guide

servings 4
Total Time 60m

shopping_basket Ingredients

Main Ingredients
  • five-flower pork 1 kg
The aromatics
  • flour 50g
  • rice 100g
  • orange peel 2 pieces
  • tea leaves 20g
The sauce & seasonings
  • sugar 100g
  • Chinese wine 100ml
  • five-spice powder 2 tsp
  • chili powder 1 tsp

menu_book Directions

1
Step 1
Step 1
Dry-fry salt and Sichuan pepper over low heat, add sugar, Chinese wine, five-spice powder, and chili powder. Sprinkle the mixture over the five-flower pork when warm. Add more Chinese wine on the meat, flip once every two days, and drain excess liquid.
2
Step 2
Step 2
After seven days, wash the meat clean and hang it in a well-ventilated area for three days. Then, proceed with smoking.
3
Step 3
Step 3
Place aluminum foil in a pot, add flour, rice, orange peel, and tea leaves. Place the meat on a rack and smoke over low heat for more than one hour.
4
Step 4
Step 4
Air-dry the cured meat, then stir-fry it with rice and some vegetables.

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