Stir-Fried Bacon in Sichuan Bean Sauces (Chao Larou)
Feel free to omit the celery for a more traditional chao larou, but use extra bacon or reduce the amount of sauce.
The Mala Market
Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking
- ⅔ pounds bacon, thick cut (about ⅛ inch), cut in 2-inch lengths 300 grams
- 5 stalks celery with leaves, cut on the diagonal ⅓-inch thick (optional; if omitting use extra bacon)
- 2 medium leeks, cut into ½-inch sections
- ¼ cup chicken stock
- 1 tablespoon Pixian doubanjiang (chili bean paste)
- 1 tablespoon tianmianjiang (sweet wheat paste)
- 1 tablespoon douchi (fermented black soybeans)
- 1 teaspoon sugar
- 4 scallions, cut into ½-inch sections
Heat wok over a high flame until starting to smoke and add 2 tablespoons peanut or canola oil. When oil is hot, add the bacon and stir-fry until it is almost done, but not browned. Remove bacon from wok and set aside.
Remove all but 3-4 tablespoons bacon fat from the wok. Reheat wok, add celery (if using) and leeks and stir-fry until they are starting to soften and browning on the edges. Push vegetables to the sides of the wok, leaving a well in the middle and add the stock. Add the chili bean paste, sweet wheat paste, fermented black beans and sugar to the stock and cook briefly.
Add back the pork and the scallions and stir-fry together until scallions are starting to soften and pork is completely done but not browned.
https://blog.themalamarket.com/chengdu-challenge-20-stir-fried-bacon-in-sichuan-bean-sauces-chao-larou/