Sichuan Pork Ragu
Sichuan Pork Ragu บะหมี่เสฉวน is something that I have never had or tried to make before this recipe. Well, let me restate, I did practice it once, and then turned on the camera to film it the second time. This Sichuan Pork Ragu recipe came from a friend of mine who had made a vegan version of it. I recreated her vegan recipe, but added a healthy dose of ground pork.
The sichuan peppers really add an amazing flavor to this recipe. But you have to be careful to pick out all of the little black seeds from each peppercorn. The seeds are extremely hard and won't soften when cooked, so it is very important to remove all of the seeds. We are only using the shells to grind in the pestle and mortar, not the seeds.
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15 ounces fresh egg noodles (+1 tablespoon oil)
1 pound ground pork
1 yellow onion
2 tablespoons soy sauce
4 cloves garlic
2 tablespoons Gochujang (Korean red pepper paste)
1 tablespoon Doenjang (Korean soybean paste)
1 tablespoon Sichuan ground peppercorn
2 teaspoons sugar
2 tablespoon cooking oil
1/4 teaspoon salt
3 cups bok choy (Chinese cabbage)
2 green onions
SPECIAL NOTE: If you want to make this recipe but have a hard time finding some of the "not so common" ingredients, then don't worry, I have found them all for you. All of the ingredients below are specific to this recipe and can be purchased through Amazon. I do a lot of shopping on Amazon and trust them, I would not have partnered with them otherwise. They are easy to use, deliver quickly, and have a great returns policy should something go wrong.