Sticky Szechuan Pork Belly with Toasted Sesame Seeds
Tender braised pork belly glazed in a glossy, caramelized sauce infused with star anise and dried chilies. The pork is first seared then slowly simmered until fork-tender, creating melt-in-your-mouth pieces that absorb the sweet-savory glaze. Toasted sesame seeds add a nutty crunch that contrasts beautifully with the sticky coating. Perfect for dinner parties or special occasions when you want to impress with authentic Chinese flavors.
Ingredients
- 1 lb boneless pork belly, cut into 1 inch piecespork shoulder1:1
slightly less tender but works well
- 2 tbsp vegetable oil
- 6 star anisefive-spice powder6 piecesFull guide →
- 4 dried chili, roughly chopped
- 1 inch 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
Instructions
- 1
Heat oil in a deep wok over high heat until smoking
- 2
Add dried chilies and star anise, stir fry for 30 seconds until fragrant
- 3
Add pork belly, ginger and salt, stir fry for 3 minutes until pork starts browning
- 4
Pour hot water to cover pork, bring to boil then cover and simmer on low for 1 1/2 hours until tender
- 5
Remove pork and set aside, skim excess fat from cooking liquid
- 6
Mix sugar, rice vinegar, soy sauce and 1 tbsp water in small bowl
- 7
Add sauce mixture to cooking liquid in wok, boil on high heat until reduced by half
- 8
Return pork to wok, stir to coat with sauce and add half the sesame seeds
- 9
Cook until sauce becomes thick and sticky
- 10
Transfer to serving bowl and sprinkle with remaining sesame seeds
Tips
Skim the cooking liquid thoroughly to prevent greasy sauce - this ensures a glossy, clean finish.
Don't rush the reduction step - the sauce needs time to develop that signature sticky consistency that coats the pork.
Toast sesame seeds in a dry pan for 2-3 minutes until golden for maximum nutty flavor.
Good to Know
Refrigerate up to 3 days in airtight container
Can braise pork 1 day ahead, reheat and finish with sauce when serving
Serve immediately with warm jasmine rice while sauce is hot and sticky
Common Mistakes
Don't skip skimming the fat or sauce will be greasy instead of glossy
Avoid high heat during braising to prevent tough, chewy pork
Substitutions
FAQ
Can I make this less spicy?
Yes, reduce dried chilies to 1-2 pieces or remove seeds before adding. The star anise provides most of the Szechuan flavor.
What if my sauce won't thicken?
Continue boiling uncovered on high heat - it can take 10-15 minutes to reduce properly. The sugar will help it stick to the pork.
How long will this keep in the fridge?
Store covered for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce.