Spicy Dry Pot Pork
Potato Strips

A sizzling, restaurant-style dry pot featuring crispy golden potato fries and tender pork strips, tossed in a fragrant chili oil and signature Sichuan spices.

Ingredients

• 300 g pork belly or loin
• 2 large potatoes
• 2 slices ginger (for blanching)
• 1 stalk scallion (for blanching)
• 1 tbsp cooking wine
• 500 ml cooking oil (for frying)
• 3 cloves garlic
• 3 slices ginger (for stir-frying)
• 10 whole dried red chilies
• 1 tsp Sichuan peppercorns
• 30 g red hot pot base
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon
• 1 tsp chili powder
• 1 tsp cumin powder
• 0.5 tsp salt
• 2 whole green peppers (jalapeño or similar)
• 1 tbsp white sesame seeds

Instructions

1. 1Fry the pork strips

   

   After blanching the pork with scallion, ginger, and cooking wine, cut the meat into uniform strips. Carefully add the pork strips to a wok filled with hot bubbling oil. Fry them over medium-high heat until they turn golden brown and develop a slightly crispy exterior.

   Tip: Ensure the oil is hot before adding the meat so the strips fry quickly and evenly without absorbing excess grease.
2. 2Remove and drain the pork

   

   Carefully lift the fried pork strips out of the hot oil using a slotted metal spoon, letting excess oil drain back into the wok. Set the crispy pork strips aside on a plate.

   Tip: Ensure the pork is fully golden and crispy before removing to achieve the ideal dry pot texture.
3. 3Fry the potato strips

   

   Cut the fresh potatoes into thick strips, similar in size to french fries. Carefully lower the potato strips into the hot bubbling oil in the wok. Fry them until they achieve a crispy, golden-brown crust, then scoop them out and set aside with the cooked pork.

   Tip: Pat the cut potatoes dry with a paper towel before frying to prevent the hot oil from splattering violently.
4. 4Stir-fry the aromatics

   

   Leave just a small amount of base oil in the wok, draining the excess. Add the dried red chilies, Sichuan peppercorns, garlic, ginger, and a chunk of red hot pot base. Stir-fry the aromatics continuously until the hot pot base fully melts and releases a fragrant, spicy aroma into the oil.

   Tip: Keep the heat on medium-low while frying the aromatics to prevent the dried chilies and peppercorns from burning and turning bitter.
5. 5Combine ingredients in the wok

   

   Tip the previously fried pork strips and golden potato strips back into the wok containing the fragrant chili and spice mixture. Toss everything together over the heat to let the flavors infuse.

   Tip: Add the pre-fried ingredients back all at once so they reheat evenly and absorb the spicy oil.
6. 6Toss in the aromatic oil

   

   Vigorously toss the freshly added pork and potatoes in the wok, ensuring every piece is evenly coated in the intensely fragrant red chili oil before adding further dry seasonings.

   Tip: Toss the ingredients quickly over high heat so the potatoes maintain their crispy texture while absorbing the rich seasonings.
7. 7Season the dry pot mixture

   

   Drizzle light soy sauce and oyster sauce over the ingredients, then evenly sprinkle chili powder, cumin powder, and a small spoonful of salt across the mixture. Stir-fry vigorously to coat every piece.

   Tip: Distribute the spices evenly across the surface of the ingredients rather than in one spot to prevent clumping.
8. 8Add sliced green peppers

   

   Toss in sliced fresh green peppers to the wok and continue stir-frying over high heat. Mix thoroughly until the green peppers turn slightly tender and bright green.

   Tip: Add green peppers toward the end of cooking so they retain their crisp-tender texture and fresh flavor.
9. 9Garnish with sesame seeds and serve

   

   Right before turning off the heat and removing the dish from the wok, generously sprinkle white sesame seeds over the mixture. Give it a final quick toss and transfer to a serving plate.

   Tip: Add sesame seeds at the very last second so they maintain their nutty aroma without burning.

Storage & Reheating

Burn It Off

Frequently Asked Questions