This is an authentic recipe from our team in China, featured in our Sichuan Recipe Box. The ingredients labeled with a * below are hard-to-find ingredients that we’ve sourced from China and are all included in our recipe box which is available for shipping throughout the USA and China. For more information and to purchase online, click here.
Welcome to the ultimate comfort food, Sichuan style. If you’ve been to Sichuan, you’ll know the best way to recognize a local dish is by its classic deep red color. This dish exemplifies the basics: soft fatty pork and potatoes swimming in Sichuan’s perfect medley of chili paste and oil. Don’t let the description, or the amount of oil, put you off – you won’t drink it. But you will get the most authentic flavors you can get in your own kitchen.
As usual, its Chinese name 土豆烧肉 (tǔdòu shāo ròu), tells you exactly what you’ll get: stewed potatoes and meat. Our recipe is the epitome of a family recipe, because every family has their own take. Some use beef instead of pork, others add carrots or radish. This one was taken directly from our founder Ruixi’s step-mom, as we watched her make it and took notes on what she did…because until now this recipe was only in her head. Enjoy!
Items marked with a * are included in our Sichuan Recipe Box.
1/2 cup oil (we always use canola oil, but soy or peanut oil also works well)
1.5 lbs / 680 g pork (pork belly or ribs works best as fat is necessary for texture and flavor), cut into 1 inch squares.
3 thin slices of ginger, smashed
6 large cloves of garlic, smashed and cut into small chunks
1 Tbsp whole Sichuan peppercorns *
2 whole star anise *, broken up by hand
1/2 cinnamon stick *, crushed into large pieces with end of knife
5 bay leaves
1/2 tsp five spice powder *
1 large green onion, thinly sliced
5 Tbsp Sichuan spicy bean chili sauce *
1 Tbsp cooking wine (optional)
1 tsp oyster sauce (optional)
1/4 tsp soy sauce
1/2 tsp sugar
2.5 cups water
7 medium potatoes, about 2 lbs / 900 g, peeled and cut into 1-inch chunks
Over very high heat, add oil to wok or large pot until it’s smoking heavily.
Turn off heat and immediately (and carefully) add pork, ginger, garlic, Sichuan peppercorns, star anise, cinnamon, bay leaves, five spice powder, and green onion. Give it a quick stir until all ingredients are covered in oil.
Turn heat back on to high and add the Sichuan spicy bean chili sauce. Stir-fry for 1 min. The smell from the fried chili sauce will be strong and can cause coughing or sneezing. Don’t worry, this is normal.
Add cooking wine and stir-fry for 1 min.
Add soy sauce and stir-fry for 2-3 min until the bay leaf turns brown.
Reduce heat to medium and add sugar, water, and potatoes. The water should just cover all of the ingredients, adjust as needed. (Note: if you prefer your stew and meat to cook a bit longer, you can wait and add the potatoes a bit later). Bring to a boil.
Cover and simmer for 35-45 mins, stirring occasionally until the meat is soft and the potatoes are cooked. The liquid will reduce.
Serve with steamed rice and your favorite green vegetable.
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