Sichuan pork belly

This pork belly stir fry uses the bold and delicious flavours of the Sichuan region of China. After marinating, it can be ready in just 25 minutes, making it a great new dish to try for dinner.

By Sarah Murphy
  • 10 mins preparation
  • 15 mins cooking
  • 1 hr marinating
  • Serves 4
  • Print


  • 500 gram pork spare ribs, rind removed, cut into 1cm slices
  • 2 tablespoon sichuan peppercorns, firmly crushed
  • 2 teaspoon sesame oil
  • 2 teaspoon chinese five-spice
  • 2 tablespoon vegetable oil
  • 3 spring onions, sliced
  • 1 long red chilli, sliced, plus extra to serve
  • 1 clove garlic, crushed
  • 1 bunch choy sum, trimmed, chopped
  • 1 teaspoon salt flakes
  • 1/3 cup coriander leaves
  • steamed rice to serve


  • 1
    In a ceramic bowl, combine pork, pepper, sesame oil and five-spice. Chill, covered, for 1 hour.
  • 2
    In a wok or large frying pan, heat 2 teaspoons of the vegetable oil on high. Stir-fry half the pork for 3-4 minutes or until well browned. Transfer to a plate. Repeat with another 2 teaspoons of oil and remaining pork.
  • 3
    Heat remaining oil in wok on high. Stir-fry onion, chilli and garlic for 1-2 minutes or until golden and fragrant. Return pork to wok and add choy sum. Stir-fry for 1-2 minutes or until wilted. Sprinkle with salt.
  • 4
    Transfer to a warm serving plate and scatter with coriander leaves. Serve with rice.