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A white bowl of Szechuan-Style Braised Pork with Potatoes featuring tender pork shoulder cubes and golden potatoes in a glossy doubanjiang sauce, garnished with sliced green onions.

Szechuan-Style Braised Pork with Potatoes

Szechuan-Style Braised Pork with Potatoes is a savory, one-pot meal where tender pork and potatoes simmer in rich doubanjiang glaze. The potatoes absorb the deep, fermented heat of the chili bean paste, naturally thickening the braising liquid into a glossy sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Chinese
Servings 3
Calories 530 kcal

Equipment

  • Heavy-bottomed pot or wok
  • Slotted spatula
  • Knife & cutting board

Ingredients
  

For the base

  • 500g pork shoulder cut into small cubes
  • 300g baby potatoes
  • 1 small carrot sliced into rounds or chunks
  • 1 small yellow onion chopped into large pieces
  • 4 cloves garlic crushed or minced
  • cooking oil

For the sauce

  • 2 tbsp doubanjiang (spicy bean paste)
  • 1 tsp oyster sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • salt to taste

For the garnish

  • 1 stalk green onion sliced

Instructions
 

  • Aromatize the base. Heat a heavy pot or wok over high heat with a splash of neutral oil. Stir-fry the yellow onions for 30 seconds until fragrant, then remove and set aside. Add the potatoes and stir-fry for 2–3 minutes until the edges are golden. Remove and set aside.
  • Sear the pork. In the same pot, add the pork. Sear for 1–2 minutes, allowing the fat to render and the edges to brown.
  • Lower the heat to low. Add the garlic and doubanjiang. Stir-fry for 1 minute in the rendered pork fat until the oil turns vibrant red and smells toasted.
  • Deglaze and season. Add the low-sodium soy sauce, oyster sauce, and sugar. Stir to coat the meat evenly. Return the potatoes and carrots to the pot.
  • Braise. Pour in 1 cup of boiling water. Bring to a gentle boil, then cover and simmer on medium-low for 20–25 minutes. Using hot water ensures the pork remains tender throughout the cook.
  • Reduce and recombine. Once the potatoes are fork-tender, remove the lid. Add the pre-fried onions back into the pot. Increase the heat slightly and stir for 2–3 minutes. The natural starch from the potatoes will thicken the liquid into a glossy glaze.
  • Final finish. Turn off the heat. Drizzle in the sesame oil. Taste the sauce and add a pinch of salt only if needed.
  • Serve. Garnish with green onions. Serve immediately over a warm bowl of steamed rice.
Keyword chinese pork and potato stew, doubanjiang pork recipe, easy doubanjiang recipe, szechuan-style braised pork with potatoes