Sichuan style pork bones 麻辣酱香猪骨

Made with Pixian Doubanjiang (郫县豆瓣酱), these Sichuan style pork bones are numbing and spicy, loaded with flavours, almost addictive!
Pixian Doubanjiang is a type of spicy fermented bean paste commonly used for making braised & stir-fried Chinese dishes. It is an umami-rich seasoning paste that’s almost good with everything. 

If you are a fan of Sichuan food, you need to try this one-pot, three-step spicy pork bone dish!

Ingredients (serves 2-3):
  • 500g pork neck bone
  • 1 tbs cooking wine/rice wine
  • 1 tbs Pixian Doubanjiang (about 20g)
  • 10-15g Chinese rock sugar
  • 1 tbs light soy sauce
  • 1tsb dark soy sauce
  • 1-2 Star anise
  • small piece cinnamon stick
  • 1tsb Sichuan peppercorn
  • 2 bay leaves
  • 4 garlic cloves
  • 150g dried tofu dougan (optional)
  • 1-2 dried chili peppers (if you want it super hot)

Rinse pork bones. Place pork bones into a pot filled with water, along with several stalks of scallions and pieces of ginger. Bring water to a boil, keep cooking for another 5 min. Remove pork bones from pot and rinse, discard the rest.

Combine pork bones with all the remaining ingredients in the pot, pour in boiling water to cover everything. Bring to a boil, then simmer with lid on for 1.5 to 2 hours. 

Switch to high heat and reduce the sauce till it thickens. Taste and adjust seasoning if necessary.

Garnish with chopped scallions, if desired. Enjoy the spicy pork bone dish with a bowl of rice, alongside your favourite vegetable dishes, to balance out the hearty meal.

This Sichuan pork dish is just too easy to make. It has a nice and complex flavour profile, utterly delicious!
For me, the best way to enjoy these pork bones is to use my hands haha.

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Chinese cuisine
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