Sichuan dipping sauce

Sichuan dipping sauce

I’ve taken this recipe from My Recipes with some minor modifications. If you want to get the backstory about why I made this sauce check out the story at My thoughts and stuff | A story about Sichuan dipping sauce.

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Pork rashers and Sichuan dipping sauce Gary Lum
Pork rashers and Sichuan dipping sauce

Sichuan cuisine

Despite being of Chinese heritage I know next to nothing about Chinese cuisine. I mean, Mum cooked us Chinese meals when we were kids and all I knew was they were Cantonese creations but I really have no idea about what distinguishes the various Chinese cuisines. I just know that I like eating almost all the various Chinese foods I’m fed.

I had to look up what Sichuan cuisine to see what it’s about. The key seems to be the Sichuan peppercorn. I also learnt that the spelling of Sichuan varies and can be Szechwan, Szechuan and also Chuan.


Sichuan dipping sauce
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
I have no idea how well this approximates the McDonald's Rick and Morty McNuggets Sichuan dipping sauce
Course: Main Course
Cuisine: Australian, Chinese
Servings: 1
Calories: 500 kcal
  • 1/4 cup packed dark brown sugar
  • 1 tablespoon brown malt vinegar
  • 1/4 cup tomato sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon Asian chilli-garlic sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground ginger
  1. Combine the dark brown sugar and brown malt vinegar in a small saucepan
  2. Cook over medium heat, whisking occasionally, until sugar dissolves
  3. Add tomato sauce, soy sauce, chilli-garlic sauce, onion powder, and ginger
  4. Cook, whisking constantly, until well combined and thickened for about 5 minutes
    Sichuan dipping sauce in the saucepan Gary Lum


Rather than McDonald’s McNuggets, I thought pork rashers would go well with the dipping sauce. I cooked the rashers in a hot (200 °C/400 °F) oven for one hour. I then cut the rashers up into bite-sized pieces.


Making the Sichuan dipping sauce

Sichuan dipping sauce in the saucepan Gary Lum
Sichuan dipping sauce in the saucepan

Allowing the Sichuan dipping sauce to cool

Sichuan dipping sauce poured hot from the saucepan Gary Lum
Sichuan dipping sauce poured hot from the saucepan

Getting the pork rashers ready

Pork rashers ready for the oven Gary Lum
Pork rashers ready for the oven

The final presentation

Pork rashers and Sichuan dipping sauce Gary Lum
Pork rashers and Sichuan dipping sauce

Questions and answers

Do you like Rick and Morty?

I really don’t know enough about Rick and Morty. I know it’s a popular cartoon in North America. I’ve watched a few YouTube videos. It’s pretty funny, I’ll have to explore if it’s available on Netflix Australia. The whole thing about Rick and Morty and Sichuan dipping sauce isn’t all that clear to me. Apparently, fans went crazy over the stuff.

Do you like Sichuan cuisine?

I’ve only ever had one really Sichuan dish and that was at a now non-existent restaurant in Barton, Canberra. The meal was amazing and the effect of the Sichuan peppercorns on my taste buds and salivary glands was amazing. I hope I get to try genuine Sichuan cuisine again.

How was the Sichuan dipping sauce?

It was nice. I didn’t consume all of it. I only dipped a little of the pork in because I’m trying not to overdo the sugar at the moment. The Sichuan dipping sauce is not exactly part of a low carb way of life.

What inspired this dish?

If you check out My thoughts and stuff you’ll discover it’s my fandom of Mouthy Broadcast.

Last thoughts

Get some of this sauce into you!

Related post  Eating the same thing every day

Other posts you may enjoy

Pork red curry

I love pork | An easy pork roll


Disclaimer and a note on mass and energy

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. 

For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations. 

7 Responses

  1. Hi Gary. I had a Sichuan hotspot when I was Sichuan’s capital about to board a ship down the Yangtze. I didn’t have it too hot as spicy food is nice but not to hot for me. My friend had his hot pot qute spicy. Was delicious.

  2. Never knew Sichuan sauce had tomato sauce in it (or as the other recipe you linked to called it ketchup). Looks like a very good first attempt with the sauce. I haven’t had too much Sichuan cuisine, mainly because a lot of it I find too spicy for my liking 😀

    1. The spicier the better I reckon Mabel.
      I had to modify the recipe to fit around the ingredients I had at hand.
      I wasn’t going to go out and spend too much on something that may not taste very good.

    2. Spicier the better? I like spicy kick but only so much I can handle. Also someone once said spicy helps you get over a cold. Maybe Sichuan can help me get over this cold I got 😂

      Hard to get good Chinese food outside these days 😂😂

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