Similar Recipes

Thai-Style Braised Pork Cheeks
Exceedingly tender and perfectly sweet.
Pork Cheeks Braised in Tomato Wine Sauce
An Italian braise with a tomato-red wine sauce is always a winner, and a step away from being a complete meal with the addition of pasta, spaetzle, or polenta.
Braised Pork Belly with Meigan Cai (梅干菜焖肉)
Braised Pork Belly with Meigan Cai (梅干菜焖肉) is a well-known recipe from Shaoxing, China that many home cooks have come to know and love.
Sichuan Three Pepper Pork Belly Stir-fry
Sichuan Three Pepper Pork Belly Stir-fry uses crispy chunks of pork belly with three peppers - Dried red peppers, Sichuan Peppercorn, and Long green peppers
Sichuan Red-Braised Beef
Adapted from Land of Plenty by Fuschia Dunlop...
Braised Eggplant With Pork in Sichuan Sauce
Tender eggplant simmered in a sauce rich with chicken stock, Shaoxing wine, ground pork, and Sichuan fermented chili bean paste.
Braised Instant Pot Pork Belly
This Soy Sauce Braised Instant Pot Pork Belly results in easy, tender, and delicious pork belly, and makes for an easy meal with lots of slow-cooked flavor.
Hui Guo Rou (Sichuan Twice-Cooked Pork)
Twice-cooked pork—a classic Sichuan recipe—gets deep, savory flavor from fermented black beans, chili bean paste, and sweet bean paste. The two-stage cooking process starts by simmering the pork belly for tenderness, and finishes with a stir-fry to make it brown and slightly crispy.
Slow Cooked Beef Cheeks in Red Wine Sauce
These slow cooked beef cheeks are braised in red wine. So meltingly tender you can eat it with a spoon with a luscious smooth sauce with incredible flavour.
Bowl-Steamed Pork Belly
Chinese-style pork belly steamed in a bowl with pickles and chilies until tender.

Image description

Sichuan Braised Pork Cheeks

I can never get enough of a Sichuan-style red-braise with chili bean paste (made from fava beans and chili oil), fermented black beans, soy sauce, wine, and sugar. Plenty of sichuan peppercorns go into the braise and are sprinkled on top, if desired. The spicy rich sauce can be spooned over rice or noodles and served with vegetables, roasted or braised. Daikon is the classic Sichuan pairing for red-braised meat, but root vegetables of any kind would be good, as would cauliflower or long-cooked greens.

Serve With