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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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This Sichuan Pork Ragu is a yummy Chinese recipe that's spicy, savory and low carb! This recipe's bursting with umami flavor for a quick weeknight dinner!
- 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)
- 1/4 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.
I know many of you won't have Sichuan Peppercorns and Gojuchang paste. I will make you a deal. If you like Asian food, and buy those two, I'll try to feature more recipes that use them so you have other uses for them. You really can't sub anything else for it, and they are amazing things to cook with. The peppercorns are not spicy, but they numb your tongue and make it tingle--which is a very unusual sensation.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.