Why This Recipe Works
- Texture Contrast: The combination of crispy pork belly and tender potatoes creates a satisfying mouthfeel that is signature to Sichuan stir-fries.
- Layered Flavor: Marinating the pork first, then building the sauce in the wok ensures every ingredient is deeply infused with savory and spicy notes.
- Simple Technique: This recipe uses fundamental Chinese cooking methods—velveting via marinating and quick stir-frying—making it perfect for beginners.
Serving Suggestions
This dish is the ultimate rice companion (米饭杀手). For a complete meal, serve it with:
- A simple cucumber salad to balance the richness
- A clear soup like egg drop or tomato egg soup
- Steamed seasonal greens like bok choy or gai lan
FAQ & Expert Tips
Q: Can I use a different cut of pork?
A: Pork belly is ideal for its fat content which renders and fries the potatoes. You can use pork shoulder, but add 1 extra tbsp of oil in step 3.
Q: How do I make it less spicy?
A: Deseed the chilies or replace them with 1/2 teaspoon of milder black pepper for a different kind of heat.
Q: My potatoes always break apart. How can I prevent this?
A: Boil them only until just fork-tender. Let them drain and air-dry for 5 minutes before stir-frying – this firms up their exterior.
Pro Tip: Add 1/2 tsp Sichuan peppercorns with garlic in step 4. The numbing sensation creates authentic ma-la flavor.
The Story Behind The Dish
This classic home-cooked dish is found across Sichuan. Rarely on restaurant menus as it’s considered everyday food, offering a true taste of Western Chinese family life. The potato-pork combo is beloved for its affordability, heartiness, and incredible flavor absorption.