SichuanMedium 28 min serves 2

Salt-Fried Pork

Name: Salt-Fried Pork
Total time: 28 min
Yield: 2 servings
Cuisine: Sichuan
Ingredients: pork belly, skinless, finely diced (1 cm); fermented broad bean paste (doubanjiang); garlic chives or garlic sprouts, cut into 3 cm pieces; light soy sauce; Sichuan peppercorn, lightly toasted and ground

盐煎肉 · yán jiān ròu

家庭快手版 · Home version: Family version uses leaner pork belly (skinless) and less oil than restaurant-style, emphasizing savory saltiness over richness.

My aunt in Chengdu’s Qingyang District taught me this when I was twelve — she’d fry the pork in her wok until it crackled like autumn leaves, then toss in garlic sprouts from her balcony pot. She said, 'It’s not about heat, it’s about listening to the meat.'

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Quick & Easy Comfort Food

Ingredients

pork belly, skinless, finely diced (1 cm)五花肉（去皮），切1厘米见方丁🛒 local300 g
fermented broad bean paste (doubanjiang)郫县豆瓣酱🏮 asian15 g
garlic chives or garlic sprouts, cut into 3 cm pieces蒜苗（或蒜苔），切3厘米段🛒 local120 g
light soy sauce生抽🏮 asian10 ml
Sichuan peppercorn, lightly toasted and ground花椒（焙香后碾碎）🏮 asian1 g

pork belly, skinless, finely diced (1 cm): Choose pork with thin, even fat layers — avoid pre-ground or minced; texture is key.

fermented broad bean paste (doubanjiang): Look for 'Pixian' on label; substitute Korean gochujang only if unavailable (use half amount).

garlic chives or garlic sprouts, cut into 3 cm pieces: Substitute scallion greens + 1 tsp minced garlic if garlic chives unavailable.

Sichuan peppercorn, lightly toasted and ground: Toast whole Sichuan peppercorns in dry pan 1 min until fragrant; cool before grinding.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Rinse diced pork and pat completely dry with paper towels. Let sit uncovered 5 minutes to further air-dry surface moisture.
务必擦干！
🔍 Look for 5 分钟 · 5 minutes
Visual: 肉丁呈哑光状，无水光或湿润感。Pork cubes look matte, not shiny or damp.
You know it's right when: 指尖轻触无水珠渗出。No water beads form on surface when touched.
Dry meat ensures proper browning instead of steaming.
2Heat wok over medium-high heat until a drop of water sizzles and vanishes instantly. Add pork and stir-fry without oil until fat renders and edges turn golden-brown.
干煸出油是关键
🔍 Look for Medium-high 4–5 分钟 · 4–5 minutes
Visual: 金黄肉丁周围聚起透明小油珠。Small droplets of clear fat gather around browned cubes.
You know it's right when: 散发坚果香，锅底泛起淡白烟气。A rich, nutty aroma rises and wok emits faint white smoke.
3Push pork to one side. Add doubanjiang to empty space and stir-fry 30 seconds until oil turns brick-red and fragrance blooms.
豆瓣酱需煸透
🔍 Look for Medium-low 30 秒 · 30 seconds
Visual: 油析出并转为锈红色，表面持续冒细密小泡。Oil separates and deepens to rusty red; tiny bubbles rise steadily.
You know it's right when: 气味由生豆腥转为醇厚发酵香。Aroma shifts from raw bean to warm, fermented depth.
4Mix pork back into sauce. Add light soy sauce and stir-fry 1 minute until evenly coated and glossy.
快炒上色
🔍 Look for High heat 1 分钟 · 1 minute
Visual: 每粒肉丁裹着一层枣红色薄亮酱汁。Each cube glistens with a thin, mahogany-hued glaze.
You know it's right when: 锅中滋滋声更响更脆。Sizzle becomes louder and sharper.
5Add garlic chives and ground Sichuan pepper. Toss 60 seconds — just until chives soften slightly but retain bright green color and crisp-tender bite.
最后下料，保色保脆
🔍 Look for High heat 60 秒 · 60 seconds
Visual: 蒜苗颜色明显鲜亮，尖端无泛黄。Garlic chives brighten visibly; no yellowing at tips.
You know it's right when: 清冽草香穿透咸鲜底味。A fresh, grassy scent cuts through the savory base.

Tips

· Use a carbon-steel or cast-iron wok — nonstick prevents proper Maillard browning.
· Doubanjiang must be fried until oil separates; undercooked paste tastes raw and muddy.
· Serve immediately — residual heat continues cooking garlic chives.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Can I reduce the salt/soy in this recipe?

Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.

Source: HǎoWèi diet guide

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine