Ingredients
- •4 lb boneless pork shoulder, trimmed and cut into 3 large pieces
- •2 ½ tsp kosher salt
- •2 tbsp Sichuan peppercorns
- •8–10 dried red chilies (facing heaven or arbol)
- •3 tbsp doubanjiang (Sichuan chili bean paste, such as Pixian)
- •3 tbsp soy sauce
- •2 tbsp Shaoxing wine
- •1 tbsp dark soy sauce
- •2 tbsp rock sugar or brown sugar
- •6 cloves garlic, smashed
- •2-inch piece fresh ginger, sliced
- •4 scallion whites, cut into 2-inch pieces
- •2 star anise
- •1 small cinnamon stick
- •2 bay leaves
- •For serving:
- •Steamed white rice
- •Steamed baby bok choy
- •Sliced scallion greens and toasted Sichuan peppercorns for garnish
- •Chili oil for drizzling
Instructions
Toast Sichuan peppercorns in a dry skillet over medium heat for 2 min until fragrant and smoking slightly. Crush lightly in a mortar or spice grinder.
In the same skillet, toast dried chilies for 1 min until darkened but not burnt. Set aside.
Season pork shoulder pieces with kosher salt.
In a small bowl, combine doubanjiang, soy sauce, Shaoxing wine, dark soy sauce, and rock sugar.
Place pork in vacuum-seal bags, dividing between 2 bags.
Add the doubanjiang mixture, crushed Sichuan peppercorns, toasted chilies, garlic, ginger, scallion whites, star anise, cinnamon, and bay leaves, dividing between bags.
Vacuum seal or use water displacement to remove air.
Preheat sous vide bath to 167°F (75°C).
Submerge bags and cook for 24 h.
When the cook is done, pour the bag contents into a large saucepan.
Remove and discard the whole spices (star anise, cinnamon, bay leaves).
Pull the pork into large shreds using two forks.
Simmer the shredded pork in its sauce over medium heat for 10–15 min, stirring occasionally, until the sauce thickens and coats the meat.
Taste and adjust with soy sauce or sugar for balance.
Serve over steamed white rice with bok choy alongside.
Garnish with scallion greens, a sprinkle of toasted Sichuan peppercorns, and a drizzle of chili oil.
Notes
- •Pixian doubanjiang is the gold standard for this dish — other chili bean pastes lack the fermented depth
- •Toast the Sichuan peppercorns just until fragrant; burnt peppercorns taste bitter instead of numbing
- •Dark soy sauce provides the deep mahogany color; light soy sauce provides most of the salt
- •The mala (numbing-spicy) sensation builds as you eat — start with fewer peppercorns and add more next time