x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Yunnanese spicy ground pork sauce from Seductions of Rice by Jeffrey Alford and Naomi Duguid

  • shallots
  • soy sauce
  • coriander leaves
  • ground cinnamon
  • peanut oil
  • whole star anise
  • ground pork
  • dried Chinese black mushrooms
  • dried red chiles

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

  • JoanN on September 04, 2017

    Chinese comfort food. Omit salt; use at least 2 star anise; use 2 dried red chiles; consider doubling recipe--freezes well.

  • clcorbi on March 09, 2017

    This dish is pretty different from a typical Chinese stirfry, but we really enjoyed it. I decreased the amount of dried mushroom slightly, because my dried black mushrooms bloomed to huge proportions after soaking and had sort of an odd texture to them. I also omitted the cinnamon, just because I didn't have cinnamon sticks on hand. Even after simmering the open pot for half an hour, the sauce was still more like a soup---I wouldn't say it ever became anything like the smooth gravy the author describes. I ended up letting it simmer for an extra 10-15 minutes before serving to try and compensate. Even though it was pretty liquidy, this sauce had a delicious, rich flavor, and was great over rice. The leftovers really improved overnight, too. I also appreciate how easy this was to throw together--it takes about an hour to cook overall, but most of that is inactive time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.