Bowl of Pork with Potatoes Sichuan
(click to enlarge)

Pork with Potatoes
China - Sichuan
  -   Tu Dou Shao Rou
4 w/rice  
2 hrs  
This is an excellent stew, with just the right amount of chili heat for enjoyment (in my opinion). It is easy to make, economical, satisfying and it reheats very well, so is a great make-ahead for parties. It has quite a bit of liquid, so goes very well served with steamed rice.


Pork, lean (1)
Potatoes (2)
Ginger Root
Chili Bean Paste (3)  
Stock (4)
Rice Wine (5)
Prep   -   (20 min)
  1. Cut PORK into about 1-1/2 inch chunks. Place in a saucepan with water to cover and bring to a boil for 1 minute. Pour out into a clean sink, discarding water. Rinse thoroughly and drain.
  2. Peel POTATOES and cut into pieces similar to the pork. Hold in cold water until needed.
  3. Cut the White parts from the Scallions and whack them with the side of your prep knife to lightly crush them. Cut the Green parts into 1-1/2 inch lengths and keep them separate from the Whites.
  4. Slice GINGER thin and mix with the White parts of the Scallions.
RUN   -   (1-1/2 hrs)
  1. In a 3 quart saucepan or sauté pan, heat Oil over moderate heat. Stir in Chili Bean Paste until aromatic, then stir in the Ginger mix until aromatic. Stir in the Pork, Stock and Rice Wine. Bring to a boil, then simmer covered about 1 hour until the Pork is tender.
  2. Drain the Potatoes and stir in with the Pork. Bring back to a boil and simmer covered until the Potatoes are fully cooked, about 25 minutes. Check seasoning - you probably will have enough salt from the Chili Bean Paste.
  3. Serve hot, garnished with the Scallion Greens.
  1. Pork:   Just about any reasonably lean cut will work fine.
  2. Potatoes:   White Rose work well here. Avoid "Yukon Gold" type potatoes they will disintegrate into mush when cooked a bit long. For details see our Potatoes page.
  3. Chili Bean Paste:   Sichuan Chili Bean Paste is made from Broad Beans (Favas). If you can't find it, another Chili Bean Paste can be used.
  4. Stock:   Chinese recipes almost always call for Chicken Stock for everything, but Pork Stock will also work here. A very simple unsalted stock is fine.
  5. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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