Spicy Szechuan BBQ Pork (Rice Cooker)
Spicy Szechuan BBQ Pork (Rice Cooker)
Ingredients
For the Marinade
- 1 1/2 pounds pork shoulder, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine, (or dry sherry)
- 1 tablespoon hoisin sauce
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili garlic sauce, (or more, to taste)
- 1 teaspoon brown sugar
- 1/2 teaspoon sesame oil
For Serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large bowl, combine the soy sauce, Shaoxing wine, hoisin sauce, ground Szechuan peppercorns, minced garlic, grated ginger, chili garlic sauce, brown sugar, and sesame oil. Whisk well to combine.
⏱️ 5 min
- 2
Add the cubed pork shoulder to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min
- 3
Transfer the marinated pork and all the marinade to your rice cooker pot. Ensure the pork is spread in a single layer as much as possible.
⏱️ 5 min
- 4
Close the rice cooker lid and select the 'Steam' or 'Slow Cook' function, if available. If not, use the standard 'Cook' setting. Cook for 30-40 minutes, or until the pork is tender and cooked through. The internal temperature should reach 145°F.
⏱️ 40 min
- 5
Once cooked, carefully open the rice cooker. You can optionally use the 'Keep Warm' function to let the pork rest for a few minutes, allowing the juices to redistribute.
⏱️ 5 min
- 6
Serve the Szechuan BBQ pork directly from the rice cooker, or transfer to a serving dish. Garnish with sliced green onions and toasted sesame seeds before serving.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Szechuan BBQ Pork (Rice Cooker)
For the Marinade
- 1 1/2 pounds pork shoulder, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tablespoons Shaoxing wine, (or dry sherry)
- 1 tablespoon hoisin sauce
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili garlic sauce, (or more, to taste)
- 1 teaspoon brown sugar
- 1/2 teaspoon sesame oil
For Serving
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, toasted, for garnish
Instructions
- 1
In a large bowl, combine the soy sauce, Shaoxing wine, hoisin sauce, ground Szechuan peppercorns, minced garlic, grated ginger, chili garlic sauce, brown sugar, and sesame oil. Whisk well to combine.
⏱️ 5 min - 2
Add the cubed pork shoulder to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
⏱️ 10 min - 3
Transfer the marinated pork and all the marinade to your rice cooker pot. Ensure the pork is spread in a single layer as much as possible.
⏱️ 5 min - 4
Close the rice cooker lid and select the 'Steam' or 'Slow Cook' function, if available. If not, use the standard 'Cook' setting. Cook for 30-40 minutes, or until the pork is tender and cooked through. The internal temperature should reach 145°F.
⏱️ 40 min - 5
Once cooked, carefully open the rice cooker. You can optionally use the 'Keep Warm' function to let the pork rest for a few minutes, allowing the juices to redistribute.
⏱️ 5 min - 6
Serve the Szechuan BBQ pork directly from the rice cooker, or transfer to a serving dish. Garnish with sliced green onions and toasted sesame seeds before serving.