Sichuan “Chili”

In Asian by Mark MaskerLeave a Comment

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No chili fan in their right mind is going to think of what I served up at the 2019 Bartels H-D Chili Cook-Off as a legit chili. That’s fine. I make variants like this for the folks in their wrong mind, like myself.
For the last several years, I’ve entered the annual cook-off at Bartels Harley-Davidson here in Los Angeles as a way to enjoy myself and share something different with the crowd. It’s like having an open air lab full of biker guinea pigs. No one’s shanked me yet, so so far, so good.
My previous entries have included a white pork, verde, and Jamaican Jerk pork chilies. This year, I wanted a Sichuan vibe using the pepper of the same name. Some have likened the tingling the Sichuan imparts to that of a weak electrical current or a carbonated soda. I wasn’t in the mood to use tingle water but the sensation of licking a AA battery terminal without the taste of licking one intrigued me. This concoction uses tons of Thai chile peppers, garlic, ginger, and onion, as well as the pepper. The kick is solid, plateaus quickly on the backend, and then drops off after about five minutes. Note that this meal requires advance preparation.

sichuan pork chili recipe
Sichuan Chili
Print Recipe
Heat Scale: Medium
Servings Prep Time
5 lbs of pork worth 1 hour
Cook Time
90 minutes
Servings Prep Time
5 lbs of pork worth 1 hour
Cook Time
90 minutes
sichuan pork chili recipe
Sichuan Chili
Print Recipe
Heat Scale: Medium
Servings Prep Time
5 lbs of pork worth 1 hour
Cook Time
90 minutes
Servings Prep Time
5 lbs of pork worth 1 hour
Cook Time
90 minutes
Ingredients
Servings: lbs of pork worth
Instructions
  1. Pulse the garlic, white part of the green onions, star anise, and ginger in a food processor until finely chopped. Refrigerate overnight to let the flavors get friendly.
  2. Heat the oil on high in the stock pot that you'll use for the chili. Then, add the garlic/onion/ginger blend, Sichuan, and Thai chiles to it and fry it all in the pot until they release their aromas.
  3. Add the liquids to the pot. Simmer covered for 20 minutes.
  4. While the pot is simmering, brown the diced pork.
  5. Mix the pork into the chili pot. Continuing simmering for another hour.
  6. Cut up the rest of the green onion, mix it into the pot after simmering, and serve it up.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.

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