Comments 5

Sticky Szechuan Pork with Toasted Sesame Seeds

Szechuan pork



Szechuan pork

One must be crazy not to love pork.

“Think J for Juicy, S for Succulent, F for Fatty, B for Bite-into-me, C for Crackling, T for tender and the list goes on and on and on ….” 

I love love love pork.  My personal favourites are pork belly and pork spare ribs.  Two very different pork cuts but they have the same satisfying effect on pork lovers like you and me.  They are not just easy to cook but such a crowd-pleaser with kids and adults.

You can check out some of my other delicious pork recipes here.

This dish represents Chinese cooking at its best – juicy fatty succulent pork belly is slow-cooked and simmered with aromatic spices to penetrate its flavours into the pork while breaking down its meat and fat.  The end result is tremendously delicious with the fall-off-the-skin pork meat and sweet sticky sauce.

So, remind me again what’s not to love about pork?

Do you love pork?

Sticky Szechuan Pork with Toasted Sesame Seeds (adapted from John Gregory-Smith’s Mighty Spice Cookbook) 

Serves 2 as part of shared meal

500 g boneless pork belly, cut into equal size of 1″ wide pieces
2 tbsp vegetable oil
6 star anise
4 dried chilli, roughly chopped
1″ piece ginger, skin-on and roughly sliced
2 cups hot water
1 tsp sea salt
2 tbsp sugar
1 tbsp rice vinegar
1 tbsp soy sauce
2 tbsp sesame seeds, toasted

1. Heat oil in a deep wok over high heat.  Once it’s smoking hot, throw in the dried chillies and star anise.  Stir fry to release the aromas for 30 secs until fragrant.  Add the pork belly, ginger and salt into the wok.  Continue to stir fry for another 3 mins or until the pork starts to turn a little brown.

2. Slowly pour the hot water into the wok, just enough to cover the pork belly.  Bring to a boil, cover and reduce heat to low and slowly simmer for 1 1/2 hours or until the pork is falling-off-the-skin tender.

3. Remove pork, drain and set aside.  With a skimmer, skim off any excess fat/oil from the surface of the liquid left in the wok.

4. To prepare the sauce, mix the sugar, rice vinegar, soy sauce and 1 tbsp water in a small bowl.  Then add them into the liquid in the wok.  Stir to mix well.  Over high heat, boil continuously until the sauce has thicken or reduced by half.

5. Return pork to the wok. Gently stir the pork into the sauce, ensuring they mix well.  Throw in half the sesame seeds.  Coat the pork well.  Continue to cook until the sauce has become thick and sticky.

6. Pour everything into a serving bowl.  Sprinkle the remaining sesame seeds.  Serve immediately with warm jasmine rice.


Szechuan pork


  1. This looks really delicious! I love pork belly, but it’s not easy to get it right. I really like the idea of double cooking and will try it soon

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s