MIDDLETOWN CHINESE RESTAURANT RECIPES

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DAN DAN PAPPARDELLE RECIPE | BON APPéTIT



Dan Dan Pappardelle Recipe | Bon Appétit image

Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

Provided by Diana Yen

Yield 4 servings

Number Of Ingredients 14

1 tsp. Sichuan peppercorns
2 Tbsp. Chinese sesame paste or tahini
1 Tbsp. black (Chinkiang) vinegar or unseasoned rice vinegar
2 tsp. sugar
3 Tbsp. homemade or store-bought chile crisp (such as Fly By Jing or Lao Gan Ma), divided
2 Tbsp. plus 1 tsp. soy sauce
1 Tbsp. vegetable oil
10 oz. ground pork
½ tsp. five-spice powder
4 garlic cloves, finely chopped
1 lb. pappardelle
Kosher salt
Crushed unsalted, dry-roasted peanuts and sliced scallions (for serving)
A spice mill or a mortar and pestle

Steps:

  • Toast Sichuan peppercorns in a small skillet over medium-high heat, tossing often, until slightly darkened and fragrant, about 2 minutes. Transfer to a spice mill or mortar and pestle and let cool; finely grind.
  • Stir ground Sichuan peppercorns, sesame paste, vinegar, sugar, 2 Tbsp. chile crisp, and 2 Tbsp. soy sauce in a small bowl to combine; set aside.
  • Meanwhile, heat oil in a large skillet over medium-high. Add pork, five-spice powder, and remaining 1 tsp. soy sauce to pan, breaking meat up into pieces with a wooden spoon. Cook, undisturbed, until it begins to brown, about 3 minutes. Stir and continue to cook, breaking up meat into smaller pieces, until cooked through, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and add Sichuan peppercorn mixture; set aside.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until 1 minute short of al dente. Using tongs, transfer pasta to skillet with sauce and pour in ½ cup pasta cooking liquid. Bring to a simmer and cook, tossing gently, until sauce is creamy and clings to pasta, about 1 minute. Drizzle in remaining 1 Tbsp. chile crisp.
  • Divide pasta among plates and top with peanuts and scallions.

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