Try out this local twist on a popular Chinese dish from Sichuan province. Mahalo Chef Chris Fujimoto for sharing this recipe with us.
1 lb ground pork
2 Tbsp shoyu
2 Tbsp Shaoxing wine
2 Tbsp neutral oil
4 Tbsp garlic (minced)
2 Tbsp ginger (minced)
1/3 cup green onion (base mainly), chopped small
2-4 Tbsp Doubanjiang (spicy chili bean sauce)
3 ½ - 4 cups chicken stock (low sodium is the best)
2 tsp cornstarch / potato starch
3 ½ - 4 cups ‘ulu, cooked, cut into 1” cubes
1 ½ tsp granulated sugar
1 tsp chili oil
Mix the pork with the shoyu and wine until lightly combined and allow to sit on the side.
In a large sauté pan / wok / or sauce pot, heat the oil until lightly smoking then add in the ginger and cook for about 2-3 minutes. Add in the garlic and green onions and continue to cook until they begin to lightly brown, and it becomes aromatic (2 more minutes).
Add the ground pork and continue to sauté until cooked and pork begins to lightly brown.
Add in the stock and bean sauce and bring to a boil. Once boiling, reduce back down to a medium high simmer and add in the sugar, chili oil, and sesame oil and cook for another 2 minutes.
Create a slurry with the 2 tsp cornstarch (or potato starch) by adding 2 Tbsp water and then mixing. Pour into the pan and allow to thicken. If it is too thick, add some more stock or water; if too thin for your liking, create another slurry at 1 tsp intervals and add more.
Add in your ‘ulu, stir lightly to begin coating, and then reduce heat to low for about 4 minutes to allow the sauce to soak into the ‘ulu.
Serve warm / hot on a bowl of rice and enjoy! Garnish with some sliced green onions, chili oil, and some fried garlic if desired for extra flavor.
If desired, you can add in a half block of 1” cubed tofu if you desire that tofu texture
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