Sichuan Pork Ragu

Sichuan Pork Ragu think of Spaghetti with Pork Sauce with a Chinese flavor profile. What isn't to like in this dish?

Sichuan Pork Ragu

Lucky Peach

 

Makes about 1 quart (4 servings with noodles or rice

 

1       lb ground pork

2       Tbl neutral oil

2       large yellow onions, halved and thinly sliced    (about 5 Cups)

1       Tbl chopped garlic

2       Tbl doubanjiang or gochujang (spicy chili-bean paste)

1       Tbl Sichuan pepercorns

1       Tea chili flakes (preferably gochugaru)

1       Tbl soy sauce

1       Tbl sugar

½      Cup water

+       kosher salt

2       Cups coarsely chopped bok choy

+       cooked fresh wheat noodles (lo mein or ramen), rice noodles,

spaghetti, or rice if that’s what you feel like having
+       thinly sliced scallions, for garnish

 

1.            Heat 1 tablespoon oil in a 3-quart saucepan (or a wide deep skillet) over medium heat. Add the onions and cook, stirring and folding, until the onions are light golden but still retain their shape,
about 15 minutes. Scoop the onions onto a plate and wipe out the skillet with a towel.

2.            Heat the remaining 1 tablespoon oil in the pan, then add the ground pork and cook, breaking the meat into small pieces with a spoon, until just cooked through, about 8 minutes.

3.            Push the meat to one side of the pan and add the garlic to the pork drippings. Sweat until fragrant, 1 to 2 minutes, then remove from the heat. Stir in the chili-bean paste, peppercorns, chili flakes, soy sauce, sugar, water, and reserved onions. Season to taste with salt. At this point, the sauce may be refrigerated or frozen. Reheat before proceeding.

4.            Bring the sauce to a simmer over medium heat and stir in the chopped greens. Cook, stirring occasionally, until the stems are just tender, 3 to 5 minutes. Serve the sauce over noodles or rice, sprinkled with scallions.