Homemade Sichuan Spicy Meat
Chili Sauce

A rich, vibrant, and deeply savory homemade Chinese chili sauce packed with rendered pork belly, crispy aromatics, ground peanuts, and fiery dried chilies.

Ingredients

• 100 g dried red chili peppers
• 200 g pork belly
• 4 cloves garlic
• 1 piece ginger
• 1 onion
• 3 tbsp ground peanuts
• 1 tsp white sugar
• 1 tsp thirteen-spice powder
• 1 tsp Sichuan peppercorn powder
• to taste salt
• 1/2 cup cooking oil

Instructions

1. 1Chop the soaked dried chili peppers

   

   Take the soaked dried red chili peppers and chop them into small pieces on a wooden cutting board to prepare them for the sauce.

   Tip: Ensure the chili peppers are well-soaked so they are easier to chop evenly.
2. 2Mince the aromatics

   

   Mince the washed garlic, ginger, and onion on a wooden cutting board and set them aside.

   Tip: Finely mincing the aromatics helps release their flavors much faster when added to the hot oil.
3. 3Heat oil in the wok

   

   Pour cooking oil into a heated wok to prepare for frying the aromatics.

   Tip: Heat the wok properly before adding the oil to prevent sticking.
4. 4Fry the aromatics

   

   Add the chopped onion, ginger, and garlic into the hot oil in the wok and fry until aromatic.

   Tip: Stir continuously to avoid burning the minced garlic and ginger.
5. 5Cook the diced pork belly

   

   Add the diced pork belly into the wok with the aromatics and cook until the fat has rendered.

   Tip: Let the pork fat render out completely for a richer, more flavorful base sauce.
6. 6Add chopped chili peppers

   

   Pour the chopped chili peppers into the wok with the meat and aromatics, and cook for five or six minutes while adding salt gradually.

   Tip: Add salt gradually while stirring to ensure even seasoning throughout the mixture.

Storage & Reheating

Burn It Off

Frequently Asked Questions