Ingredients

Method

1. 1. Toast and Prep the Peppercorns Heat a dry pan over medium heat and toast the Sichuan peppercorns until fragrant, about 2 minutes. Let cool completely, then grind in a spice grinder or mortar and pestle until fine. Mix the cornstarch with chicken stock until smooth and set aside.

   Watch for: The peppercorns will smell intensely floral and almost citrusy when they're ready

   Tip: Don't rush the cooling—hot peppercorns will clump when you grind them

2. 2. Brown the Pork with High Heat Heat oil in a large wok or skillet over high heat until shimmering. Add the ground pork in a single layer and let it sear undisturbed for 2 minutes. Break it up with a spoon and continue cooking, stirring occasionally, until deeply browned and crispy at the edges.

   Watch for: You want to hear serious sizzling and see golden-brown crispy bits forming

   Tip: Patience here pays off—those caramelized bits are pure flavor

3. 3. Build the Aromatic Base Push pork to one side of the pan and add doubanjiang to the empty space. Stir-fry the bean paste for 30 seconds until it darkens and becomes very fragrant. Add garlic, ginger, Thai chilies, and scallion whites, stirring everything together for another minute until the aromatics are fragrant but not burned.

   Watch for: The doubanjiang should smell deeply savory and nutty, not bitter

   Tip: Keep things moving once you add the aromatics—garlic burns fast on high heat

4. 4. Finish with Wine and Sauce Add Shaoxing wine and let it sizzle for 10 seconds, then add soy sauce and sugar. Pour in the cornstarch-stock mixture and bring to a simmer, stirring constantly until the sauce thickens and coats the pork. Remove from heat and stir in half the ground Sichuan peppercorns.

   Watch for: The sauce should coat everything glossily without being gluey or thick

   Tip: Give that cornstarch mixture one more stir before adding—it settles quickly