I love Sichuan food, but living where I do, I have to drive for 45 mins each way to get decent Szechuan cuisine so I’m trying to learn a few dishes here and there. Traditionally this dish has pork that is slow cooked, and once it is cooked, you add noodles into the rich flavorful broth. But of course, there’s no way to do that and stay low-carb. So I made the meat and the broth and then added bok choy to add substance to it. I also cooked this in a Instant Pot because I really didn’t have two hours to spend on making this right.
Turned out pretty well, we think. It is definitely spicy but also flavorful. It also requires you to have doban jiang which you may not have lying around. If I had to guess–and it’s only guessing TBH–you could substitute with black bean paste and added cayenne pepper to approximate the taste. I bought it on Amazon and have included a picture below. It’s a very distinctively-odored (is that a real phrase?) paste in that red bag.. If you don’t have sichuan peppercorns and don’t want to get any, just use extra black pepper. I used so little in this soup, they didn’t impart their regular tingle.
Made a very nice change to our routine, because it really doesn’t taste like what I make everyday. I’d love to hear from you if you make this, or if you have a different way of making this soup.
- 2 tablespoons soy sauce
- 2 tablespoons black vinegar
- 1-2 teaspoons sugar
- 2 teaspoons Szechuan peppers, roughly crushed
- 1-2 teaspoons salt, to taste
- 6 cloves garlic, minced
- 3 inch ginger, minced
- 1/2 onion, sliced
- 2 tablespoons peanut oil, or other cooking oil
- 1 pound pork shoulder, cut into chunks
- 2 tablespoons doban jiang paste (Chinese fermented broad bean paste)
- 3 cup water
- 3-4 cup bok choy, chopped
- 1/4 cup cilantro
In a bowl, mix together the soy sauce, vinegar, sugar, salt, and Szechuan peppers.
Heat oil in Instant Pot and when hot, add ginger and garlic and fry for a couple of minutes.
- Add the pork cubes and let them brown on one side.
Add onion slices and mix all together with the pork.
Add bean paste and sauté until it's broken down and has glazed over the meat.
Add the sauce you mixed together and stir until incorporated.
Pour in water and set the cooker to high pressure for 20 minutes.
When it's done, let it sit for 10 minutes natural release, and then release remaining steam. You still want the soup hot because you will now put in your bok choy and cilantro. Close the lid and let it rest for 10 minutes. The bok choy will cook in residual heat and the cilantro will add flavor but won't be completely smushed.
- Serve and enjoy!