Tasty 2 tablespoons of Pixian Doubanjiang (Sichuan chili bean paste) or a little bit of dry pot sauce Recipes to Cook Tonight

Rice King: Stir-fried Pork Belly with Carrots

Today's Rice King: Stir-fried Carrots with Pork Belly! The steamed carrots are soft, tender, and incredibly sweet, paired with crispy pork belly—you'll never get enough rice! This is a favorite dish among Sichuan and Chongqing locals, a common sight on every family's table—a truly down-to-earth, quick, and satisfying meal with incredibly high popularity. This dish smells amazing as soon as it's served. Thick slices of carrot are steamed first, then coated in a glistening red chili oil sauce, making them incredibly tempting. The steaming process locks in the carrot's sweet juices, which burst in your mouth with the savory sauce. The rendered fat from the pork belly seeps into the carrot, its sweetness balancing the richness of the meat and adding a touch of savory flavor. The pork belly is pan-fried until crispy and fragrant, the fat glistening but not greasy, the lean meat soaked in the sauce yet tender. A bite of carrot followed by a bite of meat—the fresh aroma fills your nose, sweet and delicious, a true rice killer!