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.