Thrice-cooked bacon from The Mission Chinese Food Cookbook (page 96) by Danny Bowien and Chris Ying

  • scallions
  • soy sauce
  • fermented black beans
  • cilantro
  • cinnamon sticks
  • fish sauce
  • garlic
  • fresh ginger
  • peanut oil
  • sesame oil
  • whole star anise
  • Sichuan peppercorns
  • vegetable oil
  • slab bacon
  • nian gao
  • serrano chiles
  • bitter melons
  • inari
  • dried shiitake mushrooms
  • dashi kombu
  • dried chiles de arbol
  • black cardamom pods

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

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • EmilyR on June 03, 2017

    I skip some of the thrice cooking and it really cuts the time. Sometimes I double the sauce, because it's great. Very accurate recipe compared to what's served at the restaurant... and those rice cakes are awesome. Make sure you get the ones that are in the frozen food section and not the shelf stable dry discs. Another tip - if you go with the bitter melon don't use it if you cut it open and it's red or has red seeds. Those are toxic.

  • rosten on February 16, 2017

    Really good. I'm not totally sure you even need to thrice cook the bacon. But the addition of rice cakes was great.

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