Mapo Pork is a bold and fiery Sichuan-style dish made with minced pork, spicy chili bean paste, and the signature numbing kick of Sichuan peppercorns. This dish is inspired by the famous Mapo Tofu but uses tender ground pork as the star ingredient. It’s full of deep umami, heat, and a mouth-tingling aroma that pairs perfectly with steamed white rice.

📝 Recipe Information

⏱ Prep Time: 15 minutes

🔥 Cook Time: 20 minutes

🍽 Servings: 3–4

🌶 Cuisine: Sichuan Chinese

🧂 Ingredients

Main Ingredients:

Ground pork – 500 g (about 1 lb)

Vegetable oil – 3 tbsp

Ginger – 1 tbsp (finely chopped)

Garlic – 1 tbsp (finely chopped)

Spring onions (scallions) – 2 stalks (chopped, separate white and green parts)

Water or chicken stock – 1 cup

Sauce Ingredients:

Chili bean paste (Doubanjiang) – 2 tbsp

Light soy sauce – 1 tbsp

Dark soy sauce – 1 tsp

Shaoxing rice wine – 1 tbsp

Sugar – ½ tsp

Sesame oil – 1 tsp

Cornstarch – 1 tbsp (mixed with 2 tbsp water for slurry)


For that Signature Numbing Kick:

Sichuan peppercorns – 1 tsp (toasted and ground)

🥘 Step-by-Step Instructions

Step 1: Prepare the Flavor Base

Heat a wok or large pan over medium-high heat.

Add vegetable oil.

Stir-fry the ground pork until it turns golden brown and slightly crispy. Break up any lumps as it cooks.

👉 Tip: Browning the pork well gives a deeper flavor.

Step 2: Add Aromatics and Sauce

Push the pork to one side of the wok.

Add ginger, garlic, and the white parts of the spring onions. Sauté for about 30 seconds until fragrant.

Stir in the chili bean paste (Doubanjiang) and cook for another minute. This step helps release its red oil and enhance the flavor.

Step 3: Build the Sauce

Pour in Shaoxing wine, soy sauces, and sugar. Mix well.

Add chicken stock or water. Bring to a gentle simmer.

Taste and adjust seasoning as needed (add more soy sauce or chili paste for extra heat).

Step 4: Thicken the Sauce

Stir the cornstarch slurry into the simmering sauce.

Mix continuously until the sauce thickens and coats the pork beautifully.

Step 5: Finish with Sichuan Peppercorns

Sprinkle the toasted, ground Sichuan peppercorns over the dish.

Drizzle a bit of sesame oil for extra aroma.

Top with the green parts of the spring onions.

🍚 Serving Suggestions

Serve Mapo Pork hot over a bowl of steamed jasmine rice.

Garnish with extra scallions or sesame seeds for presentation.

For extra spice, drizzle a few drops of chili oil before serving.

🌶 Pro Tips for Perfect Mapo Pork

Doubanjiang quality matters: Use authentic spicy Sichuan chili bean paste for that deep red color and rich flavor.

Don’t rush the stir-fry: Browning the pork intensifies the umami.

Adjust heat: Add more chili paste or chili oil if you love extra spiciness.

Toasting Sichuan peppercorns enhances their numbing aroma.

🧡 Why You’ll Love This Dish

It’s quick and easy — ready in under 30 minutes.

Perfect balance of heat, saltiness, and umami.

A great alternative to the popular Mapo Tofu for meat lovers.

An excellent main dish for rice bowls or noodles.

✨ Try this Mapo Pork recipe once, and it’ll become your go-to for a bold, fiery, and deeply satisfying Chinese meal at home!