Spicy minced pork, eggplant, rice noodles, sichuan sauce

Spicy minced pork, eggplant, rice noodles, sichuan sauce

By
From
Supernormal
Serves
4
Photographer
Earl Carter

Ingredients

Quantity Ingredient
125ml grapeseed oil
250g minced pork
125ml chicken stock or water
1 large eggplant
250g rolled rice noodles
1 tablespoon chilli oil
1/2 teaspoon sichuan peppercorns, toasted and ground
1/2 bunch coriander, sprigs picked, to serve

Sichuan sauce

Quantity Ingredient
2 tablespoons grapeseed oil
1 red asian shallot, finely diced
2 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
2 spring onions, thinly sliced
2 long red chillies, seeded and thinly sliced
1 tablespoon fermented chilli bean paste
1 teaspoon sichuan peppercorns, ground
1 tablespoon shaoxing rice wine
100g tinned diced tomatoes
1 tablespoon light soy sauce
1 tablespoon chinese black vinegar
1 teaspoon sugar
sea salt, to taste

Method

  1. To make the sichuan sauce, heat the grapeseed oil in a large stainless steel saucepan. Add the shallot, garlic, ginger, spring onion and chilli and cook over medium heat for 3–4 minutes until aromatic and wilted. Add the chilli bean paste and the ground sichuan peppercorns and cook for a further 2 minutes. Deglaze the pan with the shaoxing rice wine and reduce by half. Add the tomatoes, soy sauce, vinegar, 250 ml water and the sugar. Bring to a simmer and cook for 15 minutes. Remove from the heat and season to taste with sea salt.
  2. Heat 2 tablespoons of the grapeseed oil in a frying pan over medium– high heat and fry the pork mince until it is cooked through. Transfer the pork to a large saucepan and add 375 ml of the sichuan sauce and the chicken stock. Bring to a simmer and cook for 15–20 minutes until the sauce has reduced a little. Add water if the sauce is becoming too thick.
  3. Meanwhile, slice the eggplant lengthways into 2 cm thick slices, then cut the slices lengthways into 2 cm wide strips. Cut these into 5 cm lengths.
  4. Heat the remaining grapeseed oil in a frying pan over medium heat. Sauté the eggplant pieces in batches until golden. Transfer to paper towel to drain.
  5. Cut the rice noodles into 3 cm lengths. Place the noodles on greaseproof (waxed) paper and transfer them to a steamer set over a pan of simmering water. Steam for 3 minutes or until the noodles are soft.
  6. While the noodles are cooking, warm the eggplant in the minced pork sauce. When the noodles are ready add them to the sichuan pork sauce and bring it back to a simmer.
  7. Transfer the finished noodles and eggplant to a deep dish and drizzle with the chilli oil, sprinkle with the ground sichuan pepper and top with the coriander sprigs.
Tags:
super normal
andrew
mcconnell
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