Spicy, savory Sichuan Pork Ragu is bursting with umami flavor for a quick weeknight dinner!
Sichuan Pork Ragu | A Delicious Chinese Dish
So yesterday I’d posted pictures of a wonderful Sichuan Pork Ragu and a few of you asked for the recipe. I wrote the lovely people at Lucky Peach and asked if I could feature their recipe, and they said yes! So I’ll be posting three of their recipes along with a link to their cookbook that you can purchase.
So here’s the very delicious recipe, Reprinted from Lucky Peach Presents: 101 Easy Asian Recipes. Copyright © 2015 by Lucky Peach, LLC. Photos by Gabriele Stabile. Published by Clarkson Potter, an imprint of Penguin Random House, LLC, and you can buy the book here
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- 2 tablespoons oil (I used peanut oil)
- 2 yellow onions, sliced (about 5 c)
- 1 pound ground pork
- 1 tablespoon Garlic chopped
- 2 tablespoons gojuchang (spicy korean bean-chili paste)
- 1 tablespoon Sichuan Peppercorns (NOT black peppercorns)
- 1 teaspoon red chili flakes
- 1 tablespoon Soy Sauce
- 1/2 tablespoon sugar (note original recipe calls for 1 tablespoon i used less)
- 1/2 cup water
- Salt to taste
- 2 cups bok choy, coarsely chopped
- scallions, for garnish
- Heat 1 tablespoon oil in a wide deep skillet over medium heat.
- Add the onions and cook until translucent, about 15 minutes. Scoop them out into a plate and wipe out the skillet.
- Heat remaining 1 tablespoon oil in the pain and ad ground pork. Break into smaller pieces with a spoon and cook through until just cooked, about 8 minutes.
- Push the meat to one side and add garlic to the pork. Cook 1-2 minutes until fragrant and then stir in chili-bean paste, peppercorns, chili flakes, soy sauce, sugar, water, and reserved onions. Season with salt to taste.
- Bring the sauce to a simmer over medium heat, and stir in the chopped bok choy. Cook for 3-5 minutes until the veggies are tender.
- We served this with Shiratki noodles one day and the leftovers with cucumber "noodles" the next day.