FlamingFoodies recipe
Sichuan Pork and Potato Curry with Sichuan Gold
Tender pork shoulder and creamy potatoes braised in a rich, numbing sauce that builds heat gradually while the Sichuan peppercorns create that signature tingle.
Chunks of pork shoulder and Yukon potatoes simmer in a fragrant sauce built on doubanjiang, ginger, and Sichuan Gold, creating layers of savory heat that warm you from the inside out.
Ingredients
For the Stew
- 3 lbspork shoulder, cut into 2-inch chunks
- 2 lbsYukon Gold potatoes, peeled and cut into 1½-inch pieces
- 3 tablespoonsdoubanjiang, broad bean paste with chili
- 3 tablespoonsFly By Jing Sichuan Gold
- 2 tablespoonsShaoxing wine
- 1 tablespoondark soy sauce
- 1 teaspoonsugar
- 3 cupschicken stock
- 4 clovesgarlic, minced
- 2 inchesfresh ginger, minced
- 4 wholescallions, whites and greens separated
- 2 tablespoonsneutral oil
For Finishing
- 1 tablespoonFly By Jing Sichuan Gold
Method
1. Brown the Pork Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Pat pork chunks completely dry – this is important for getting good color. Brown them in batches, turning every 2-3 minutes to develop a deep golden crust on all sides. Give each piece some space or they'll steam instead of sear.
Watch for: The pork should develop a gorgeous golden-brown crust that looks almost caramelized
Tip: Don't rush this step – good browning means better flavor in the final stew
2. Build the Aromatics Return all pork to the pot and nudge it to one side. Add garlic, ginger, and scallion whites to the empty space and stir for about 1 minute until they're fragrant and sizzling. Mix in the doubanjiang and cook for another 30 seconds, letting it bloom and release its deep, fermented heat.
Watch for: The doubanjiang should darken slightly and smell intensely savory, almost smoky
3. Deglaze and Simmer Pour in the Shaoxing wine to deglaze, scraping up any wonderful browned bits stuck to the bottom. Stir in 3 tablespoons of the Sichuan Gold, soy sauce, sugar, and chicken stock. Bring everything to a rolling boil, then reduce heat to low, cover, and let it simmer gently for 45 minutes.
Watch for: The liquid should barely bubble around the edges – you want a gentle simmer, not a hard boil
4. Add Potatoes and Finish Nestle the potato pieces into the stew, making sure they're mostly submerged. Cover and continue cooking for 25-30 minutes until the potatoes are fork-tender and the pork literally falls apart when you poke it with a spoon. Remove from heat and stir in the remaining tablespoon of Sichuan Gold plus the bright scallion greens.
Watch for: The sauce should coat the back of a spoon and the potatoes should yield completely to gentle pressure but still hold their shape
Tip: Adding that final hit of Sichuan Gold off the heat keeps those bright citrus notes from cooking away
Equipment
- Dutch oven or heavy-bottomed pot
- cutting board
- sharp knife
Make ahead
- This stew actually improves after a day in the fridge – all those flavors meld beautifully. Just wait to add that final tablespoon of Sichuan Gold until you're reheating to serve.
Storage
- Keep covered in the refrigerator for up to 4 days. The sauce will get quite thick when cold, which is totally normal.
Reheat
- Reheat gently on the stovetop over medium-low heat, stirring now and then. If the sauce seems too thick, just splash in a little more stock until it looks right.
Top tips
- Let the stew rest for 10 minutes before serving – this gives the flavors time to settle and the sauce to thicken just a bit more
- Save some Sichuan Gold for the very end. Those bright, tingly notes cook off during long simmering, so adding fresh at the end brings back that signature Sichuan punch
Substitutions
- Try pork belly instead of shoulder if you want something even richer – just expect a bit more fat in the final dish
- Winter squash or turnips work beautifully in place of potatoes and add their own sweet earthiness
- Beef chuck roast is a solid substitute if you can't find good pork shoulder
Serve with
- Serve over steamed jasmine rice – you'll want something to soak up every drop of that sauce
- Put out some pickled vegetables on the side to cut through all that rich, savory goodness
- Steamed mantou buns are perfect for dunking and mopping up the sauce
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Sichuan Pork and Potato Curry with Sichuan Gold
Tender pork shoulder and creamy potatoes braised in a rich, numbing sauce that builds heat gradually while the Sichuan peppercorns create that signature tingle.
Prep
20 min
Cook
1 hr 15 min
Active
25 min
Total
1 hr 35 min
Yield
6 servings
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Why this one lands
Chunks of pork shoulder and Yukon potatoes simmer in a fragrant sauce built on doubanjiang, ginger, and Sichuan Gold, creating layers of savory heat that warm you from the inside out.
Heat
Balanced burn
Difficulty
Intermediate
Heat profile
Balanced burn
You get a real chile presence without blowing out the rest of the dish.
Skill level
Intermediate
A little sequencing matters, but nothing here should feel restaurant-only.
Cooking mode
Planned but practical
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Best moment
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Why this recipe works
Editorial notes before you cook
This is the kind of hearty curry that makes your kitchen smell incredible and brings everyone to the table. The pork becomes fall-apart tender while the potatoes break down just enough to create a naturally thick, spoonable sauce that's perfect over rice. Fly By Jing's Sichuan Gold brings that essential citrusy heat and numbing peppercorn punch – it's what transforms this from a simple braise into something authentically Sichuan.
The goal here is not just heat. It is contrast, pacing, and texture: enough richness to feel satisfying, enough brightness to keep the plate moving, and enough chile character that the spice actually tastes like something.
Best use
Slow meal, big payoff
Give yourself a little space to cook and this lands in the sweet spot between special and repeatable.
Why readers stick with it
Built for a crowd
This is the kind of recipe that pays you back when more people show up hungry.
Method
How to cook it
Use the step navigator to move around, or stay in cook mode and work top to bottom.
- 1
Step 1 of 4
Brown the Pork
Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Pat pork chunks completely dry – this is important for getting good color. Brown them in batches, turning every 2-3 minutes to develop a deep golden crust on all sides. Give each piece some space or they'll steam instead of sear.
- 2
Step 2 of 4
Build the Aromatics
Return all pork to the pot and nudge it to one side. Add garlic, ginger, and scallion whites to the empty space and stir for about 1 minute until they're fragrant and sizzling. Mix in the doubanjiang and cook for another 30 seconds, letting it bloom and release its deep, fermented heat.
- 3
Step 3 of 4
Deglaze and Simmer
Pour in the Shaoxing wine to deglaze, scraping up any wonderful browned bits stuck to the bottom. Stir in 3 tablespoons of the Sichuan Gold, soy sauce, sugar, and chicken stock. Bring everything to a rolling boil, then reduce heat to low, cover, and let it simmer gently for 45 minutes.
- 4
Step 4 of 4
Add Potatoes and Finish
Nestle the potato pieces into the stew, making sure they're mostly submerged. Cover and continue cooking for 25-30 minutes until the potatoes are fork-tender and the pork literally falls apart when you poke it with a spoon. Remove from heat and stir in the remaining tablespoon of Sichuan Gold plus the bright scallion greens.
Troubleshooting
Tips that matter
- Let the stew rest for 10 minutes before serving – this gives the flavors time to settle and the sauce to thicken just a bit more
- Save some Sichuan Gold for the very end. Those bright, tingly notes cook off during long simmering, so adding fresh at the end brings back that signature Sichuan punch
Substitutions and variations
Remix without losing the point
Storage and leftovers
Plan ahead and reheat well
Make ahead
This stew actually improves after a day in the fridge – all those flavors meld beautifully. Just wait to add that final tablespoon of Sichuan Gold until you're reheating to serve.
Storage
Keep covered in the refrigerator for up to 4 days. The sauce will get quite thick when cold, which is totally normal.
Reheat
Reheat gently on the stovetop over medium-low heat, stirring now and then. If the sauce seems too thick, just splash in a little more stock until it looks right.
Serve it like you mean it
Finish, pair, and plate
- Serve over steamed jasmine rice – you'll want something to soak up every drop of that sauce
- Put out some pickled vegetables on the side to cut through all that rich, savory goodness
- Steamed mantou buns are perfect for dunking and mopping up the sauce
FAQ
The repeat questions
Can I make this without doubanjiang?
Doubanjiang really is the heart of this dish – it provides that deep, fermented complexity that makes it authentically Sichuan. You could try mixing miso paste with chili garlic sauce, but honestly, the flavor won't be the same. It's worth tracking down the real thing.
How do I know when the pork is done?
Properly braised pork should practically fall apart when you look at it sideways. It should shred easily with just gentle pressure from a spoon. If it's still holding together firmly after an hour, just keep going – check every 15 minutes until it's meltingly tender.
Pair this with
The right bottle for this recipe
These sauce picks are matched to the dish itself, not dropped in at random. Use them to finish, sharpen, or push the heat where it helps.
Sichuan Gold
This bottle fits the szechuan lane of the recipe and keeps the heat profile pointed in the same direction.
A citrusy, tingly sauce with real peppercorn presence and enough versatility to move beyond dumplings.
Los Calientes Rojo
It brings enough heat to cut through the richer bites without flattening the rest of the dish.
A balanced, smoky-red sauce that hits the sweet spot between everyday usability and enough bite to stay interesting.
Shop the pantry
Staples for this flavor lane
Texture hit
$10-$16Crunchy Chili Crisp
Finishing bowls and dumplings. Crunch, oil, and lingering heat for dumplings, eggs, noodles, and roasted vegetables.
Check price on AmazonRoast-anything helper
$8-$15Harissa Paste
Roasts, braises, and yogurt sauces. The smoky-chili shortcut for roast carrots, meatballs, chicken thighs, and yogurt sauces that need a little menace.
Check price on AmazonPantry heat
$10-$18Calabrian Chili Paste
Pasta, sandwiches, and finishing sauces. Fruity Italian chili paste that wakes up vodka sauce, roast chicken, and garlicky pasta nights.
Check price on AmazonGear that pays off
Tools that make this easier to repeat
Fast heat
$35-$70Carbon Steel Wok
High-heat noodles and fried rice. Built for smoky stir-fries, chili oil noodles, and any dinner that needs real burner contact.
Check price on AmazonSauce lab
$35-$60Molcajete Mortar and Pestle
Fresh salsa and chunky chili pastes. The right move for salsa macha, charred pepper pastes, and rough-textured marinades with bite.
Check price on AmazonCook next
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FlamingFoodies picks
Pantry, gear, and bottle picks that fit this meal
Kitchen staple
12-Inch Cast Iron Skillet
The sear-and-char pan for smash burgers, fajitas, cornbread, and anything that likes hard edges. Best for weeknight proteins and pan sauces.
View on AmazonEditor favorite
Heatonist Los Calientes Rojo
A smoky, tomato-rich red sauce with enough complexity to be useful more often than extreme bottles are. Best for tacos, eggs, grilled chicken, and chili dogs.
View on Amazon
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