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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

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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.

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