Spicy pork sausage & rice cakes with Chinese broccoli & crispy shallots from Momofuku by David Chang and Peter Meehan

  • scallions
  • Szechuan pepper
  • ground pork
  • grapeseed oil
  • dried chiles
  • Chinese broccoli
  • yellow onions
  • Asian shallots
  • tobanjan
  • Chinese rice sticks
  • silky tofu
  • kochukaru
  • Japanese soy sauce
  • EYB Comments

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Notes about this recipe

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  • celesteprevost on February 28, 2020

    Delicious, even without the fried shallots. For the dried chiles, I cooked in oil w/garlic, as directed, but then strained + reserved the oil for the remaining steps since plenty spicy. I also crushed the sichuan peppercorns for easy eating. Could also easily skip the silken tofu, if you don't have any on hand.

  • Dannausc on November 11, 2018

    Really good but quite spicy. Not nearly as time-consuming as some of the Momofuku recipes. Worth a repeat but I’d probably cut back on some of the chiles and Sichuan peppercorns.

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