Sichuan Vegetable with Pork

This Sichuan vegetable with pork (四川菜炒肉丝) is my childhood favourite dish. It is salty, savoury and spicy; or just totally addictive in a word. I was at the supermarket with my mum yesterday and seeing the packet of Sichuan vegetable reminded me of this dish. So we bought the ingredients and cooked this together (with my mum doing the cooking & me doing the photographing ;D)

See Also:


I love to eat this dish with extra bowls of porridge, though it goes very well with rice too. This dish is the definition of comfort food to me.

Shredded Sichuan Vegetable
Update on 25 Mar 2019. This is the brand of shredded Sichuan (Szechuan) vegetables ( 四川菜 or 榨菜 in Chinese) that we always buy. Pictured above are the 80g mini packets, but for this recipe we used one 400g packet. Usually, I will soak the shredded Sichuan vegetable in a bowl of water for 10 minutes to reduce the saltiness, before adding to the wok. But since we did not marinate the shredded pork belly, we skip the soaking so that the extra salty flavour of the Sichuan vegetable will be imparted to the pork. This makes this dish extra fast and easy to make.

First posted in Jan 2008, updated in Mar 2019.

Sichuan Vegetables with Pork Belly Recipe

Leftovers keep well in the fridge for 3-4 days , making this dish ideal for meal prep.

Ingredients:

 

  • 1 x 400g packet of shredded Sichuan (szechuan) vegetable (四川菜/榨菜)
  • 200g pork belly (“sam cham bak”, 3-layered pork, 3层肉) preferably with more fat on
  • 1/2 tbsp vegetable oil
  • 4 cloves garlic minced
  • 2 chilli padi sliced thinly; adjust or omit to taste
  • 2 tsp dark soy sauce to taste
  • coriander to garnish

 

Directions:

  1. Cut pork belly to thin shreds. Slice the pork belly thinly, then cut each slice to thin shreds.
  2. Cook and serve. Heat wok and stir fry the shredded pork belly until the wok is well-greased. Add a bit more oil if needed and stir fry garlic and ginger for a few seconds. Add Sichuan veg and dark soy sauce. Stir fry for a few short minutes until the pork is thoroughly cooked and the dish is fragrant. Season to taste and garnish with coriander. Serve this with either rice or porridge.