SICHUAN CHILI BEAN PASTE RECIPES
DOUBANJIANG | BROAD BEAN PASTE(???) | CHINA SICHUAN FOOD
Steps:
- Make fermented fava beans
- Make Doubanjiang mixture
Nutrition Facts : ServingSize 100 g, Calories 181 kcal, CarbohydrateContent 10 g, ProteinContent 3 g, FatContent 14 g, SaturatedFatContent 1 g, SodiumContent 2356 mg, FiberContent 2 g, SugarContent 3 g
CLARISSA WEI ON HOW TO COOK WITH FERMENTED CHILI BEAN ...
Food writer Clarissa Wei makes twice-cooked pork, a Sichuan dish made with fermented chili bean paste.
Categories entree
Cook Time 30 minutes
Yield Serves 2 people
Number Of Ingredients 13
Steps:
- In a medium pot, add in the pork belly, ginger, Sichuan peppercorns and scallions. Cover with water and bring to a boil. Turn the heat to low and simmer for 30 minutes.
- Meanwhile, make the sauce. Combine the doubanjiang with black bean sauce, sugar, and Shaoxing wine. Mix thoroughly. Set aside for later.
- Take the pork out of the pot, and discard the liquid and the spices. Run the pork under cold water. Then on a cutting board, cut the pork belly into thin, ?-inch slices. You can cut off the skin here if you want, but that’s completely optional.
- In a large wok over high heat, warm up the vegetable oil. Add in the minced garlic and dried chili peppers—cook until aromatic. Add the sauce, and cook until dark and bubbly, about 30 seconds. Turn the heat to medium, and then add in the pork and leeks. Combine until the sauce is evenly coated and the leeks have wilted.
- Serve and enjoy with a bowl of white rice.
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