Sichuan Mala Pork

Craving the bold, numbing-spicy flavors of Sichuan cuisine? Mala Pork (干锅五花肉, Dry Pot Pork Belly) is a fiery, aromatic dish that combines crispy pork belly, charred vegetables, and tongue-tingling Sichuan peppercorns. In this guide, you’ll learn how to recreate this restaurant favorite at home—plus a secret ingredient to nail the flavor effortlessly.

Why Mala Pork Belly?

Mala Pork is a staple in Sichuan dry pot cooking, celebrated for its addictive mala (麻辣) sensation—a harmony of chili heat and Sichuan peppercorn numbness. The dish features caramelized pork belly, smoky vegetables, and a punch of spices. While it looks complex, it’s surprisingly achievable with the right techniques (and one shortcut we’ll share later).

Choosing the Perfect Pork Belly

The star of Mala Pork is the pork belly. Here’s what to look for:

1. Layered Fat-to-Meat Ratio: Opt for cuts with even layers of fat and meat (about 50/50). This ensures crispy edges and tender bites.
2. Skin-On vs. Skin-Off: Skin-on pork belly adds extra crunch, but skin-off works too.
3. Freshness: Buy from a trusted butcher or Asian market for quality.

Pro Tip: Freeze the pork belly for 30 minutes before slicing—it’ll make cutting paper-thin strips easier!

Ingredients for Authentic Mala Pork

Main Components:

• 400g pork belly, thinly sliced
• 1 potato, cut into fries
• 1 lotus root, sliced
• 1 onion, thinly sliced
• 5-6 dried red chilies (adjust for heat)
• 1 tbsp Sichuan peppercorns

Aromatics & Sauce:

• 3 garlic cloves, minced
• 1-inch ginger, julienned
• 2 tbsp Sichuan chili bean paste (doubanjiang)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp sesame oil

Secret Weapon: 2-3 tbsp Hot Pot Factory Dry Pot Base (adds authentic mala depth—no need to mix 10+ spices!).

Step-by-Step Cooking Guide

1. Prep the Pork & Veggies

• Blanch the Pork: Boil pork slices for 2 minutes to remove impurities. Pat dry.
• Double-Fry for Crispiness:
  • First fry: Cook pork in oil over medium heat until lightly golden. Drain.
  • Second fry: Crank heat to high; refry pork for 30 seconds until crispy. Set aside.
    -Fry Vegetables**: In the same oil, fry potato and lotus root until edges char. Remove.

2. Build the Mala Base

• Toast Aromatics: Heat 2 tbsp oil. Add dried chilies, Sichuan peppercorns, garlic, and ginger. Sizzle for 1 minute.
• Add Sauce: Stir in chili bean paste and Dry Pot Base (your mala cheat code!). Cook until fragrant.

3. Combine Everything

• Toss fried pork and veggies into the wok. Add soy sauce, sugar, and sesame oil.
• Stir-fry on high heat for 2-3 minutes until everything is coated in the glossy, spicy sauce.

4. Serve Like a Pro

• Transfer to a sizzling clay pot or plate. Garnish with cilantro and peanuts.
• Pair with steamed rice to balance the heat!

3 Tips for Perfect Mala Pork

1. Control the Heat: Use medium-low heat when toasting spices to avoid bitterness.
2. Dry Ingredients Matter: Pat pork and veggies dry before frying to prevent oil splatter.
3. The Base is Key: Skip the spice-mixing hassle—Dry Pot Base delivers authentic mala flavor in one scoop.

Why Our Dry Pot Base Makes the Difference

Want restaurant-quality Mala Pork without hunting for 20+ spices? Our Sichuan Dry Pot Base is crafted in Guanghan, Sichuan, using premium chilies, Sichuan peppercorns, and fermented beans. It’s:

• Authentic: Developed by Sichuan chefs for that signature mala kick.
• Convenient: No measuring—just add 2-3 tbsp!
• Versatile: Perfect for dry pots, stir-fries, or marinades.

👉 Get yours here: Hot Pot Factory Dry Pot Base

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Final Thoughts

Mastering Mala Pork at home is all about balancing heat, crispiness, and that iconic Sichuan numbness. With crispy pork belly, smoky veggies, and our time-saving Dry Pot Base, you’ll impress even the toughest spice lovers. Ready to wok and roll?

“The only thing better than the first bite of Mala Pork is the last.”

Finally, let me introduce our dry pot seasoning to you all. This magical Chinese spicy and numbing seasoning can be used to make a variety of Sichuan dishes. If you want to make all kinds of delicious Sichuan cuisine at home, then you must try this seasoning.