'Three Chops': Pork, chili, and [some color] Stir Fry
A fantastic stir fry of (1) minced pork (2) chili pepper and... (3) some other thing.
0:00 - The three chops of Yunnan
0:54 - Any way to skip the hand mince?
2:28 - Hand mincing technique
5:14 - Red Three Chops
8:11 - Black Three Chops
9:42 - White Three Chops
10:45 - Possible shortcut? Use free labor
HONGSANDUO
* Pork Belly (五花肉) or Boston Butt (梅花肉) or a combination, 250g
* Marinade:
Salt, ¼ tsp
Sichuan Pepper Powder, ¼ tsp
White Pepper Powder, 1/8 tsp
Five spice powder, 1/8 tsp
Soy sauce (生抽), ½ tsp
Liaojiu aka Shaoxing wine (料酒/绍酒), ½ tsp
* Medium chili (e.g. Serranos, 螺丝椒, 二荆条), 100g
* Spicy Chili (e.g. Thai Birds Eye), ~7, optional
* Ginger, ~½ inch, minced
* Tomato, ~2 medium, 250g
* Baijiu (白酒) -or- Shaoxing wine (料酒/绍酒), 1 tbsp. For frying
* Soy sauce (生抽), ½ tbsp. For frying
* Seasoning:
Salt, ½ tsp
Sugar, ½ tsp
MSG (味精), ¼ tsp
* Water, 2 tbsp
Hand mince the pork according to the video (or use ground pork if you prefer – at least 15% fat). Mix with the marinade and set aside.
Dice the chili into ~1cm pieces and the tomato into ~1/2 inch chunks. Slice the spicy chilis, if using, and mince the ginger. Set aside.
In a wok with about 4-5 tbsp of oil, fry the pork over a medium low flame and begin to break it up. Once it’s no longer one big meatball, swap the flame to medium-high and fry until the fat’s started to render out and the pork is just beginning to brown, ~5 minutes. Remove, and I like to do so with a strainer to let the excess oil drip off. You will likely be looking at ~1/3 cup of oil in your wok, so scoop out the extra, leaving ~3 tablespoons remaining to stir fry.
No need to wash the wok. Over a high flame, add the tomatoes. Once they’ve started to release a touch of their liquid, add the ginger and the spicy chilis and fry until fragrant, ~30 seconds. Add back in the pork, then swirl in the wine. Mix, then add the chilis. Fry for ~30 seconds, then swirl in the soy sauce. Mix, and season. Optionally add the water if you’d like it saucier.
HEISANDUO
Note: in the video, we recommended subbing the datoucai with either Meicai (梅菜) or Hunan Grandmother vegetable (外婆菜).
If you can get the fresh Meicai, it will work as a direct substitute. I believe many supermarkets abroad would carry it, but all I could find online was the dried version (梅干菜). If using the dried version, you’ll need to reconstitute it first – roughly three hours if soaking with cool water, one hour if soaking with hot water.
For the Hunan grandmother vegetable, instead of the ~1 minute fry at the beginning of the stir fry, you’ll want to fry it for ~3 minutes in order to get out the sourness of the pickle.
I (Chris) also think you could sub with Sichuan Yacai, but Steph disagreed.
* Pork Belly (五花肉) or Boston Butt (梅花肉) or a combination, 250g
* Marinade:
Salt, ¼ tsp
Sichuan Pepper Powder, ¼ tsp
White Pepper Powder, 1/8 tsp
Five spice powder, 1/8 tsp
Soy sauce (生抽), ½ tsp
Liaojiu aka Shaoxing wine (料酒/绍酒), ½ tsp
* Medium chili (e.g. Serranos, 螺丝椒, 二荆条), 100g
* Spicy Chili (e.g. Thai Birds Eye), ~7, optional
* Ginger, ~½ inch, minced
* Datoucai (大头菜) -or- alternative Chinese dried and fermented vegetable (see note), 125g
* Baijiu (白酒) -or- Shaoxing wine (绍酒), 1 tbsp. For frying
* Soy sauce (生抽), ½ tbsp. For frying
* Seasoning:
Sugar, ¼ tsp
MSG (味精), ¼ tsp
Process is roughly the same as above.
Working with the Datoucai, first rinse off the salt, then finely mince. Blanch for 30 seconds.
BAISANDUO
* Pork Belly (五花肉) or Boston Butt (梅花肉) or a combination, 250g
* Marinade:
Salt, ¼ tsp
Sichuan Pepper Powder, ¼ tsp
White Pepper Powder, 1/8 tsp
Five spice powder, 1/8 tsp
Liaojiu aka Shaoxing wine (料酒/绍酒), ½ tsp
* Medium chili (e.g. Serranos, 螺丝椒, 二荆条), 100g
* Spicy Chili (e.g. Thai Birds Eye), ~7, optional
* Ginger, ~½ inch, minced
* Salted eggs, 3
* Baijiu (白酒) -or- Shaoxing wine (绍酒), 1 tbsp. For frying
* Soy sauce (生抽), ½ tbsp. For frying
* Seasoning:
Sugar, ¼ tsp
MSG (味精), ¼ tsp
Process is roughly the same as above, though when stir-frying the salted eggs you’ll want to move on as soon as it’s *just* started to want to emulsify with the frying oil.
______
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
0:00 - The three chops of Yunnan
0:54 - Any way to skip the hand mince?
2:28 - Hand mincing technique
5:14 - Red Three Chops
8:11 - Black Three Chops
9:42 - White Three Chops
10:45 - Possible shortcut? Use free labor
HONGSANDUO
* Pork Belly (五花肉) or Boston Butt (梅花肉) or a combination, 250g
* Marinade:
Salt, ¼ tsp
Sichuan Pepper Powder, ¼ tsp
White Pepper Powder, 1/8 tsp
Five spice powder, 1/8 tsp
Soy sauce (生抽), ½ tsp
Liaojiu aka Shaoxing wine (料酒/绍酒), ½ tsp
* Medium chili (e.g. Serranos, 螺丝椒, 二荆条), 100g
* Spicy Chili (e.g. Thai Birds Eye), ~7, optional
* Ginger, ~½ inch, minced
* Tomato, ~2 medium, 250g
* Baijiu (白酒) -or- Shaoxing wine (料酒/绍酒), 1 tbsp. For frying
* Soy sauce (生抽), ½ tbsp. For frying
* Seasoning:
Salt, ½ tsp
Sugar, ½ tsp
MSG (味精), ¼ tsp
* Water, 2 tbsp
Hand mince the pork according to the video (or use ground pork if you prefer – at least 15% fat). Mix with the marinade and set aside.
Dice the chili into ~1cm pieces and the tomato into ~1/2 inch chunks. Slice the spicy chilis, if using, and mince the ginger. Set aside.
In a wok with about 4-5 tbsp of oil, fry the pork over a medium low flame and begin to break it up. Once it’s no longer one big meatball, swap the flame to medium-high and fry until the fat’s started to render out and the pork is just beginning to brown, ~5 minutes. Remove, and I like to do so with a strainer to let the excess oil drip off. You will likely be looking at ~1/3 cup of oil in your wok, so scoop out the extra, leaving ~3 tablespoons remaining to stir fry.
No need to wash the wok. Over a high flame, add the tomatoes. Once they’ve started to release a touch of their liquid, add the ginger and the spicy chilis and fry until fragrant, ~30 seconds. Add back in the pork, then swirl in the wine. Mix, then add the chilis. Fry for ~30 seconds, then swirl in the soy sauce. Mix, and season. Optionally add the water if you’d like it saucier.
HEISANDUO
Note: in the video, we recommended subbing the datoucai with either Meicai (梅菜) or Hunan Grandmother vegetable (外婆菜).
If you can get the fresh Meicai, it will work as a direct substitute. I believe many supermarkets abroad would carry it, but all I could find online was the dried version (梅干菜). If using the dried version, you’ll need to reconstitute it first – roughly three hours if soaking with cool water, one hour if soaking with hot water.
For the Hunan grandmother vegetable, instead of the ~1 minute fry at the beginning of the stir fry, you’ll want to fry it for ~3 minutes in order to get out the sourness of the pickle.
I (Chris) also think you could sub with Sichuan Yacai, but Steph disagreed.
* Pork Belly (五花肉) or Boston Butt (梅花肉) or a combination, 250g
* Marinade:
Salt, ¼ tsp
Sichuan Pepper Powder, ¼ tsp
White Pepper Powder, 1/8 tsp
Five spice powder, 1/8 tsp
Soy sauce (生抽), ½ tsp
Liaojiu aka Shaoxing wine (料酒/绍酒), ½ tsp
* Medium chili (e.g. Serranos, 螺丝椒, 二荆条), 100g
* Spicy Chili (e.g. Thai Birds Eye), ~7, optional
* Ginger, ~½ inch, minced
* Datoucai (大头菜) -or- alternative Chinese dried and fermented vegetable (see note), 125g
* Baijiu (白酒) -or- Shaoxing wine (绍酒), 1 tbsp. For frying
* Soy sauce (生抽), ½ tbsp. For frying
* Seasoning:
Sugar, ¼ tsp
MSG (味精), ¼ tsp
Process is roughly the same as above.
Working with the Datoucai, first rinse off the salt, then finely mince. Blanch for 30 seconds.
BAISANDUO
* Pork Belly (五花肉) or Boston Butt (梅花肉) or a combination, 250g
* Marinade:
Salt, ¼ tsp
Sichuan Pepper Powder, ¼ tsp
White Pepper Powder, 1/8 tsp
Five spice powder, 1/8 tsp
Liaojiu aka Shaoxing wine (料酒/绍酒), ½ tsp
* Medium chili (e.g. Serranos, 螺丝椒, 二荆条), 100g
* Spicy Chili (e.g. Thai Birds Eye), ~7, optional
* Ginger, ~½ inch, minced
* Salted eggs, 3
* Baijiu (白酒) -or- Shaoxing wine (绍酒), 1 tbsp. For frying
* Soy sauce (生抽), ½ tbsp. For frying
* Seasoning:
Sugar, ¼ tsp
MSG (味精), ¼ tsp
Process is roughly the same as above, though when stir-frying the salted eggs you’ll want to move on as soon as it’s *just* started to want to emulsify with the frying oil.
______
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
