Slow-roasted Sichuan Sweet & Sour Pork for Ultimate Flavor

Last Updated on February 12, 2026 by Aniela Recipes Team

The first bite of slow-roasted Sichuan Sweet & Sour Pork is an unforgettable experience that dances between savory and sweet, with crispy, crackling skin that crumbles at the slightest touch. Just thinking about it brings back the warmth of those cozy family dinners, where the whole house is filled with the irresistible aroma of ginger and garlic mingling with the earthy depth of star anise.

After realizing that my typical weeknight meals were growing increasingly mundane, I embarked on a quest to revive my dining experience. I stumbled upon this incredible recipe that transforms humble pork belly into a gourmet delight, capturing the essence of flavors that made my taste buds sing.

Though the cooking process may seem lengthy, the result is a dish that perfectly balances ease and spectacular flavor a true showstopper for any occasion. Whether it s a casual family gathering or an impressive dinner party, this slow-roasted gem will surely impress your guests and bring joy to your table. Let s dive in and discover how to create this mouthwatering masterpiece!

Why is Slow-roasted Sichuan Sweet & Sour Pork a must-try?

Ultimate Flavor: Each bite delivers a remarkable blend of savory and sweet notes that will transcend your typical mealtime experience.
Crispy Perfection: The irresistibly crunchy skin will have everyone asking for more!
Aromatic Bliss: Infused with ginger, garlic, and star anise, your kitchen will be enveloped in mouthwatering aromas.
Easy to Impress: Perfect for both casual nights in and elegant dinner parties, it s a recipe that s sure to wow your guests.
Versatile Delight: Serve it over rice or pair with fresh veggies to elevate your meal effortlessly.
Plus, if you love exploring richly flavored dishes, check out our complete guide to mastering Chinese cuisine!

Slow-roasted Sichuan Sweet & Sour Pork Ingredients

Get ready to create a flavor sensation!

For the Pork

• 1 kg piece pork belly This cut is essential for achieving that tender texture and crispy skin.
• 1 tbsp sea salt Use this to enhance the flavor of the pork during roasting.
• 1 tsp sea salt A sprinkle for additional seasoning before the final bake.
• 2 whole star anise Adds a warm, sweet-spicy flavor to the dish.

For the Sauce

• 1 tbsp vegetable oil Required for sautéing the aromatics and ensuring a rich sauce.
• 1 tbsp finely julienned fresh ginger Provides a zesty kick that complements the sweetness.
• 2 garlic cloves, finely chopped Infuses the sauce with a robust flavor.
• 1 tbsp doubanjiang chilli bean paste Brings heat and depth, perfect for our Sichuan theme.
• ½ cup chicken stock Adds moisture and richness to the sauce.
• 2 tbsp Chinese Shaoxing cooking wine Enhances the umami flavor and aroma.
• 1 tbsp Chinese Chinkiang black vinegar Delivers a tangy sweetness that balances the dish.
• 1 tbsp soy sauce A classic condiment for a savory kick.
• 2 tbsp sugar Helps create that signature sweet-sour balance in the sauce.

For Thicker Sauce

• 3 tsp corn flour (cornstarch) mixed with 2 tbsp water Use this mixture to thicken your sauce to the perfect consistency.

This slow-roasted Sichuan sweet & sour pork will make every meal feel like a special occasion!

How to Make Slow-roasted Sichuan Sweet & Sour Pork

1. Preheat the oven to 150 °C (300 °F). This slow roasting temperature is crucial for melting the fat and achieving tender pork belly.

2. Score the pork skin at roughly 1 cm intervals. Place the pork, rind side up, in a baking dish. Rub 1 tablespoon of salt into the rind. Pour water to cover halfway up the sides of the pork and add the star anise. Cover tightly with baking paper and foil, and roast for about 3 hours or until the meat is very tender.

3. Cool the pork by transferring it to a tray. Place another tray on top and weigh it down with cans to compress the meat. Chill in the fridge for at least 4 hours or overnight; this helps achieve a crispy skin later.

4. Preheat the oven again to 220 °C (430 °F). This high temperature will help crisp the skin beautifully.

5. Cut the chilled pork into squares and arrange them on a baking tray. Sprinkle with the remaining 1 teaspoon of salt. Bake for about 30 minutes or until the skin is golden and crackling.

6. Prepare the sauce by heating vegetable oil in a small saucepan over medium heat. Add the ginger and garlic, cooking for 1 minute until aromatic. Stir in the doubanjiang, then add chicken stock, Shaoxing wine, black vinegar, soy sauce, and sugar. Simmer for 10 minutes to meld the flavors. Finally, add the corn flour mixture and stir for 2 minutes until thickened.

7. Serve the pork on a platter, drizzling the delicious sauce over the top. Sprinkle with fresh spring onion and coriander for a pop of color and flavor.

Optional: Serve with steamed rice for a complete meal!
Exact quantities are listed in the recipe card below.

Expert Tips for Slow-roasted Sichuan Sweet & Sour Pork

• Quality Matters: Choose a fresh, high-quality pork belly for the most tender and flavorful results. Fat content is key for that melt-in-your-mouth experience.
• Scoring Technique: Score the pork skin evenly to ensure proper rendering of fat and a crisp finish. Deeper scores can lead to uneven cooking.
• Chill for Crispy Skin: Don t skip the chilling step! Pressing the pork helps the skin become extra crisp when you roast it again.
• Watch the Sauce: Stir the sauce constantly while it thickens to avoid lumps. This will guarantee a smooth, glossy finish that complements the slow-roasted Sichuan sweet & sour pork.
• Serving Suggestions: Pair your dish with fluffy steamed rice to absorb the sauce. A side of sautéed greens can balance the richness beautifully.

What to Serve with Slow-roasted Sichuan Sweet & Sour Pork?

To create a delightful dining experience, consider pairing this exquisite dish with complementary sides that bring out its rich flavors and textures.

• Steamed Jasmine Rice: Light and fragrant, the rice serves as a perfect canvas for soaking up the sweet and savory sauce, enhancing every bite.

• Sautéed Bok Choy: This fresh vegetable adds a vibrant crunch and a hint of bitterness that balances the rich pork perfectly. Just a quick sauté with garlic keeps it light and flavorful.

• Crispy Spring Rolls: These crunchy bites bring a satisfying contrast to the tender pork belly while adding another layer of taste. A side of sweet chili sauce can elevate this combination beautifully.

• Mango Salad: Bright, zesty, and slightly sweet, mango salad provides a refreshing counterpoint to the richness of the dish. The added crunch from peanuts can enhance the overall texture experience.

• Chilled Cucumber Soup: A light and creamy soup that cools the palate between bites while bringing an invigorating freshness that complements the dish s depth.

• Iced Green Tea: This refreshing drink offers a subtle earthiness that contrasts the dish s flavor, cleansing the palate with each sip.

By mixing and matching these accompaniments, you ll turn your meal into a memorable feast everyone will savor!

How to Store and Freeze Slow-roasted Sichuan Sweet & Sour Pork

Fridge: Store leftover pork belly in an airtight container for up to 3 days. Reheat thoroughly in the oven or microwave before serving to maintain its crunchy skin.

Freezer: Wrap portions tightly in plastic wrap and then in aluminum foil for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat in the oven for the best texture.

Reheating: Always reheat the pork in the oven at 180 °C (350 °F) for about 15-20 minutes for that delightful crispiness you love!

Thawing: For best results, thaw in the fridge to keep flavors intact. Avoid rapid thawing to ensure quality.

Slow-roasted Sichuan Sweet & Sour Pork Variations

Feel free to play with this dish and create your own delicious variations!

• Dairy-Free: Substitute traditional soy sauce with a gluten-free tamari for a more inclusive option without compromising flavor.

• Heat Boost: Add extra doubanjiang for a spicier kick! Make sure to adjust according to your heat preference for an exciting twist.

• Citrusy Touch: Just before serving, drizzle some fresh lime juice to add a bright, zesty finish that elevates the overall flavor profile.

• Herb-infused: Try adding sprigs of fresh thyme or a sprinkle of fresh mint in the sauce for a fragrant herbal note that pairs beautifully with pork.

• Vegetarian Option: Swap out the pork belly for eggplant or tofu, soaking them in the sauce for a rich, plant-based alternative that still brings the umami punch.

• Sweet Substitute: For a lighter sauce, replace sugar with honey or maple syrup. They impart a unique sweetness that twists the traditional flavors beautifully.

• Texture Twist: Consider adding some crispy fried shallots on top for an added crunch that contrasts beautifully with the tender pork.

• Nutty Addition: A handful of toasted sesame seeds can enhance both flavor and presentation when sprinkled over your dish right before serving.

Make Ahead Options

These slow-roasted Sichuan sweet & sour pork preparations are a game-changer for busy home cooks! You can roast the pork up to 24 hours in advance, allowing it to chill overnight to develop its flavors and help the skin crisp beautifully upon baking. Simply follow the roasting instructions, then cool and compress the pork before chilling. The sauce can also be made ahead of time and stored in the refrigerator for up to 3 days; just reheat it gently before drizzling over the pork. By prepping these elements ahead, you ll enjoy restaurant-quality results with minimal effort on serving day saving you precious time without sacrificing flavor!

Slow-roasted Sichuan Sweet & Sour Pork Recipe FAQs

What should I look for when selecting pork belly?
Absolutely! When selecting pork belly, look for a piece with an even distribution of meat and fat. The fat should appear white and creamy, not yellow or mottled. A good piece will have a nice layer of skin, essential for that crispy texture we all love. If possible, ask your butcher for a recommendation it makes a difference!

How do I store leftover slow-roasted Sichuan sweet & sour pork?
For maximum freshness, store leftovers in an airtight container in the fridge for up to 3 days. Make sure to let the pork cool completely before sealing it up to avoid condensation. When you re ready to enjoy, pop it in the oven or microwave to heat it up, but the oven will help keep that prized skin crispier!

Can I freeze this recipe, and what s the best way to do it?
Yes, you can freeze slow-roasted Sichuan sweet & sour pork! Here s how: Wrap each portion tightly in plastic wrap, followed by a layer of aluminum foil. This method prevents freezer burn and keeps your dish tasting fresh for up to 3 months. When you re ready to enjoy it, allow it to thaw overnight in the fridge, then reheat in the oven at 180 °C (350 °F) for about 15-20 minutes.

What should I do if my pork belly skin doesn t crisp up?
The more the merrier when it comes to achieving perfect crispness! If your skin isn t crispy, it could be due to too much moisture. Make sure to chill the pork properly after roasting to help render the fat. When reheating, preheat the oven and consider placing the pork on a wire rack to allow air circulation around the pieces. This helps the skin to crisp up beautifully!

Is this recipe safe for people with dietary restrictions?
If you re concerned about dietary restrictions, there are a couple of factors to consider. The recipe contains soy sauce, making it unsuitable for those with soy allergies. You can replace it with a gluten-free soy sauce alternative for gluten intolerance. Also, ensure that all ingredients like the doubanjiang are checked for any allergens if you re catering for guests with specific needs. Always ask your loved ones about their preferences and adjust the recipe accordingly!