Chengdu braised pork with daikon radish from All About Braising: The Art of Uncomplicated Cooking (page 371) by Molly Stevens

  • Sichuan peppercorns
    Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
  • scallions
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute rice noodles for Chinese egg noodles, dark brown sugar for Chinese rock sugar, and purple-top turnips for daikon radishes. You may use the Chicken stock recipe on p. 448.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute rice noodles for Chinese egg noodles, dark brown sugar for Chinese rock sugar, and purple-top turnips for daikon radishes. You may use the Chicken stock recipe on p. 448.

  • kariholsberry on May 15, 2026

    Easy and interesting that I could Smell the szechuan when I added it and as it cooked but eating it I couldn’t taste it much so I would add more. I did sub the sugar for brown sugar and guanchang in place Of the fermented product that I didn’t have.

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