Category: Pork

zhongshuijiao

Chengdu Zhongshuijiao (钟水饺) Concocted Soy/Red Oil Dumpling

Chengdu Challenge #15: It’s All About the (Zhong) Sauce If you’ve ever had 钟水饺 (zhōngshuǐjiǎo) dumplings in red oil at a real Sichuan restaurant then you know it’s all about the sauce. While every Chinese cuisine can claim a wonton, jaozi or siumai of its own, only Sichuan floats its famous zhongshuijiao in a sweet-hot special sauce. As such, it kind of blows all other dumplings out of the water. It’s hard to guess exactly what’s in that special sauce, besides chili oil, but you know it when you taste it. You also...

Dry-Braised Shrimp ft. Crispy Pork (Ganshaoxia, 干烧虾)

Chengdu Challenge #11:  Unusual Juxtapositions Bring Unusual Compliments In America, everything’s better with bacon on it. In Sichuan, everything’s better with browned pork bits. You might think, as I did, that big fresh shrimp don’t need the added attraction of a pork topping. But you’d be wrong, as I was. This is a fantastic combination in 干烧虾 (gānshāoxiā) dry-braised shrimp, bumped up by earthy-salty yacai (pickled mustard greens) and pickled hot chili peppers. It’s really like two dishes in one. First, you get your hands in there to remove the...

Twice-cooked pork (hui guo rou)

Chengdu Huiguorou, Twice-Cooked Pork (回锅肉)

Chengdu Challenge #8:  Pork Belly, The Secret to a Long Life Though 回锅肉 (huíguōròu) is actually quite easy to make, it challenged me more than any other dish so far. I had to test it so many times that “twice-cooked pork” became dozen-times-cooked pork before I got it right. But just as I did, I was rewarded with this news story about Sichuan’s oldest living resident, a 117-year-old woman who attributes her longevity to three meals a day of huiguorou. Pork belly and Pixian doubanjiang is really all it takes to make...

Pork, Green Pepper and Potato Stir-Fry (Qingjiao Tudou Rousi, 青椒土豆肉丝)

Chengdu Challenge #5: All-American Ingredients Make an All-Chinese Potato Stir-fry Yes, the potato is a Chinese vegetable! In fact, it is the star of this stir-fry, the main attraction, with the pork in a supporting role. In Sichuan you most often see potatoes cut in matchsticks and quickly stir-fried with a hit of vinegar. They’re just barely cooked, really, still crunchy and crisp, and as weird as that sounds to a Westerner, they are delicious. This recipe for a similarly prepared potato and pork stir-fry just fills it out with pork...