Sichuan Pork Ragu
This is an Asian style recipe for a terrific pork ragu dish.
1 pound ground pork
2 tbsp canola oil
2 large yellow onions, halved & thinly sliced (about 5 cups)
1 tbsp garlic, chopped
2 tbsp gochujang (spicy chili-bean paste)
1 tsp Sichuan peppercorns
1 tsp chili flakes
1 tbsp soy sauce
1 tbsp sugar
1/4 cup water
Salt to taste
2 cups bok choy, coarsely chopped
Thinly sliced scallions for garnishing
Heat 1 tablespoon canola oil in a large pan over medium heat.
Add sliced onions to the pan. Cook for about 15 minutes stirring and folding occasionally until light golden. Keep the onions aside on a plate until later and wipe the pan with a paper towel.
Heat remaining oil in the pan. Put in the pork and cook stirring and crumbling the meat with the back of a spoon for about 8 minutes.
Move the pork aside to one side of the pan. Place the chopped garlic in the pork drippings. Saute the garlic for about 1 or 2 minutes until fragrant. Remove pan from heat.
Add the chili-bean paste, chili flakes, peppercorns, sugar, soy sauce, water and the cooked onions to the pork and stir to combine well. Season with salt to taste. (If not using the sauce right away then store in fridge or freeze for later.)
Stir in the chopped bok choy with the sauce over medium heat. Cook until bok choy stems are tender in about 3-5 minutes. Serve the pork sauce over cooked noodles or rice. Garnish with chopped scallions.
Adapted from Lucky Peach's recipe.