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Fermented chili bean paste skin#

Fermented chili bean paste skin#

You can cut off the skin here if you want, but that’s completely optional.Ĥ. Then on a cutting board, cut the pork belly into thin, ⅛-inch slices. Take the pork out of the pot, and discard the liquid and the spices.

Combine the doubanjiang with black bean sauce, sugar and Shaoxing wine. Turn the heat to low and simmer for 30 minutes.Ģ. In a medium pot, add in the pork belly, ginger, Sichuan peppercorns and scallions.

1.5 cup (140 grams) leeks, cut into 2-inch segmentsġ.

Water (enough to cover ingredients in the pot for blanching).

Unlike tableside hot sauces like Sriracha or Tabasco, this chili sauce is aged in earthen jars for months, which gives it unique, deep layers of flavor. Or for dinner, I’d whip up a quick mapo tofu dish with just a dollop of doubanjiang and some chili oil.ĭoubanjiang is a magical spicy sauce from the Chinese province of Sichuan, composed of fermented fava beans and a local variety of chili known as er jing tiao. I’d mix it with light soy sauce and some sugar, dress it over a century egg, cut that up and eat it with rice porridge. I love bold and spicy flavors, so this condiment-known as doubanjiang in Chinese-quickly became my go-to.

When I lived in Hong Kong as a full-time reporter, I didn’t have a lot of time to make meals, but I also didn’t want to cut that many corners. I’m a bit late to the game, but I only started embracing the full potential of fermented chili bean paste last year. Food writer Clarissa is back with authentic Chinese recipes made with popular Asian food products.