Chinese New Year chili


Grace Hwang Lynch
February 1, 2011 6:30AM (UTC)

Serves 4-6

Ingredients

  • 2 cloves shallots, diced
  • 1 clove garlic, diced
  • 2 slices fresh ginger
  • 1 pound ground pork
  • 1 teaspoon Five spice powder*
  • 1 teaspoon white pepper
  • 1 teaspoon bean paste with chili**
  • ¼ cup soy sauce
  • 1 tablespoon Shao Xing Jiu (Chinese rice wine; you can substitute Johnny Walker or a splash of lager)
  • 1 tablespoon sugar
  • 3-4 inch strip orange peel
  • 1 14.5-ounce can diced tomatoes, with green chile is a nice touch
  • 2 cans black beans

Directions

  1. Heat a small amount of oil in a Dutch oven or stockpot.
  2. Saute shallots, garlic and ginger until softened.
  3. Add ground pork, cook until browned.
  4. Add five-spice powder, white pepper and bean paste (if using). Sauté these spices until they are fragrant.
  5. Add soy sauce and wine, then tomatoes and beans.
  6. Simmer for at least 30 minutes, or as long as you have time.
  7. Serve in bowls, garnished with cilantro or sliced green onions. You can also serve it over rice, like lo ba bung, or simmer it down until it's thickened and make sloppy joes with sweet white rolls, like Hawaiian bread.

Notes:

* Five-spice powder is made of fennel, anise, ginger, cinnamon and cloves. You can also substitute 1-2 pieces of star anise, a cinnamon stick and a dash of the other spices.

** Bean paste is found in Chinese specialty markets. It lends a nice, earthy touch to the dish. But if you can't find it, use some regular Chinese chili sauce (the kind found in glass jars at restaurants) or Sriracha. They won't add the complexity of the hot bean paste, but they will add heat.

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Grace Hwang Lynch

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