Spicy Szechuan Pork Belly Slices (Chinese Recipe)

Pork belly slices with garlic sauce, it is my all-time favorite Sichuan food. Every piece of meat is thinly sliced and coated with that savory garlic sauce, so flavorful and garlicky.

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Ingredients to cook the pork
– 1 piece of pork belly (1.2 pounds)
– 5 slices of ginger
– 8 cloves of garlic
– 2 pieces of scallion
– 2 pieces of bay leaves [Amazon Link:]
– 1 piece of star anise [Amazon Link:]
– 1 small stick of cinnamon [Amazon Link:]
– 1/2 tbsp of Sichuan peppercorn [Amazon Link:]
– 1/4 cup of Chinese cooking wine [Amazon Link:]
– 2 liters of water

Ingredients for the Sichuan sweet soy sauce
– 1 cup of regular light soy sauce [Amazon Link:]
– 1/3 cup of brown sugar [Amazon Link:]
– 1/4 cup of water
– 3 slices of ginger
– a bunch of scallions
– 1 star anise
– 1 small stick of cinnamon
– 1/2 of a black cardamon [Amazon Link:]
– 1 piece of bay leave
– 1/2 tsp of fennel seeds [Amazon link:]
– 1/2 tbsp of Sichuan peppercorn

Ingredients for the sauce
– 15-18 cloves of garlic [Buy the Magic bullet That I Used in The Video:]
– 3/8 tsp of salt
– 2.5 tbsp of water
– 1.5 tbsp of the Sichuan sweet soy sauce
– 1 tbsp of regular light soy sauce
– 4 tbsp of homemade Sichuan hot chili oil (recipe link:

– cucumber shreds
– diced cilantro


– Cook the pork belly in a seasoned liquid: – 5 slices of ginger, 8 cloves of garlic, 2 pieces of scallion, 2 pieces of bay leaves, 1 small stick of cinnamon, 1 piece of star anise, 1/2 tbsp of Sichuan peppercorn, 1/4 cup of Chinese cooking wine, 2 liters of water. Cover it and bring this to a boil. Then turn the heat to low. Simmer it for 40 minutes.

– At the same time, we can make 复制酱油, which is a Sichuan style sweet soy sauce.

– You will need 1 cup of light soy sauce, 1/3 cup of brown sugar, 1/4 cup of water, 3 slices of ginger, a bunch of scallion, 1 star anise, 1 small stick of cinnamon, 1/2 of a black cardamom, 1 piece of bay leave, 1/2 tsp of fennel seeds, 1/2 tbsp of Sichuan peppercorn. Bring this to a boil. Turn the heat to low and simmer the soy sauce without the lid for 20 minutes. We want to slowly reduce the liquid to half. Take out the spices. You should have about 1/2 cup + 2 tbsp of liquid. You don’t need to measure it exactly, just eyeball it. Or you can tilt the pot and the sweet soy sauce should be thick enough to attach a thin layer of soy sauce at the bottom of the pot. Store this in a sealed container. It will stay good for 6 months at room temperature.

– Now let me show you how to use this sweet soy sauce to make the garlic sauce. You will need 15-18 cloves of garlic. Put them in the blender, add 3/8 tsp of salt and 2.5 tbsp of water. Blend them into a thick puree. The water amount is very little, you might need to shake the blender to get all the garlic pieces. To the garlic puree, add 1.5 tbsp of the sweet soy sauce that we made, 1 tbsp of regular light soy sauce, about 4 tbsp of hot chili oil. You can definitely adjust the heat level to your own preference. 4 tbsp if my limited. Just mix the sauce until everything is well combined. If you want, You can add some Sichuan peppercorn powder but in this dish, the garlic is the star, you don’t want other spices to take over the flavor.

– Let’s take a look of the pork. It should be tender enough to let the chopsticks poke through easily. You don’t want to cook it too long or else the pork will be too tender. Take it out and let it cool down for 30 minutes. Then slice it thinly. If the pork is too tender, you won’t be able to slice it as thin as you want because the meat will break apart, which affects the final presentation but doesn’t affect the flavor.

– Place some cucumber shreds in the middle of the plate, put the pork slice over it in a line, nicely. Top some cilantro and sauce. .

What do you think?


  1. Do you have other recipes that uses the sweet soy sauce? I made a bunch and I'm not sure what to do next with it!

  2. What knife/cleaver are you using when you cut the pork? Do you have a good one you recommend?
    Love your channel!! ❤️🌶❤️

  3. This pork menu remind me the first time i fall in love with sichuan food, actually was the first time i heard about sichuan. Im so glad i found this video. Cant wait to try.

  4. I want to compliment you on your English. I have been away from your channel for a while and I hear that it has become better and better, both clearer and more fluent. For fifteen years I taught English to foreigners and I also had a university program to train teachers, so I know how difficult it can be to learn a language you are not born into! The quality of your English is also seen in your recipes and cooking. You are a person who always does the best possible. Thank you for teaching so well and caring so much. You deserve lots of success, and your friends and family must be so proud of you!

  5. On top of tasty recipes I love your style. Your explanations are so clear and easy to follow. Thank you!

  6. Oh my goodness!! This recipe is already making my mouth water. I shall give it a try. Thank you 🙏

  7. Hello dear, can you teach us how to prep sessame paste for hotpot ….thank u.

  8. do you recommend using the sweet soysauce for hot dishes, such as Suan La Fen or Mapo Tofu? or would that be a waste for the delicious sauce?? thanks so much

  9. omg 😛 i looooove this dish from sichuan restaurants i tried in the SGV… can't wait to try this recipe, thanks for posting 🙏

  10. Thank you for sharing… appreciate that you say the name of the dish in Chinese, would you be able to show it in pinyin too? I want to learn to pronounce it too… As always really enjoyed your video!