Sichuan pork ragu from Lucky Peach Presents 101 Easy Asian Recipes (page 136) by Peter Meehan and Editors of Lucky Peach

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

  • TinyCitiKitchen on July 21, 2023

    I love this book, and this is my favorite recipe. It's delicious, easy to put together, and even freezes like a dream (I add in the bok choy before I freeze). So as well as having this in my regular rotation, I keep it up my sleeve when I want something I can make ahead for a dinner party. Everyone likes it. I serve over fresh udon, because I like the way the fat, slippery noodles work with sauce.

  • Logan92995 on May 28, 2023

    Very tasty and simple to make ragu. The flavor of the gochujang was pretty dominant, but that only added to the flavor. Served it over some soba noodles.

  • TrishaCP on November 10, 2021

    This is really good but I think my chile flakes (gochugaru) were too mild, even though I used the amount specified. As a result, I thought there was an imbalance between the heat and the mala from the Sichuan peppercorns (not enough heat, too much numbing).

  • mamacrumbcake on June 02, 2020

    Perfect dish for pandemic dinner as it can pretty much be made with what’s in the pantry. Except for substituting cabbage for bok choy and reducing chili flakes to 1/2 teaspoon, I made the recipe as written. When the ragu was finished I tossed it with cooked ramen (8 oz dry weight was slightly more than needed). It needed salt at serving. Very tasty, however, I found that I could not tolerate biting into the whole Sichuan peppercorns. Next time, I will grind it, and possibly use less.

  • hirsheys on May 30, 2019

    This was easy and delicious. I used gochujang and ground turkey (instead of pork), but otherwise followed the recipe. I served it with udon, which worked great. Great discovery through EYB as a way to use up some of the bok choy that's been building up because of my CSA.

  • Kduncan on February 28, 2019

    Easy to make, good flavor, with very few ingredients. Overall good. Though the recipe also calls for scallions, yet I don't see them in the ingredients.

  • BethNH on September 30, 2016

    Everyone in my family enjoyed this and I found it easy enough to cook even on a week night. Lots of flavor with heat that sneaks up on you.

  • twoyolks on May 12, 2016

    This had good flavor but was a bit too sweet with the amount of added sugar. It also is quite spicy and I'd dial back the chile pepper some.

  • Astrid5555 on April 09, 2016

    Made this based on Breadcrumb's review and it did not disappoint! Husband licked the plate. Delicious with just the right spicyness and excellent over Thai steamed rice.

  • Breadcrumbs on March 07, 2016

    If this recipe is any indication of what this cookbook has to offer, I may just have to order it as we loved this dish. I didn’t change anything and I’d prepare it the same way again as the flavours in the dish were balanced and perfect for our palates. Top marks from everyone, this one’s well worth repeating. We especially loved the fresh crunch from the bok choy. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9820261

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