Sichuan dipping sauce
I’ve taken this recipe from My Recipes with some minor modifications. If you want to get the backstory about why I made this sauce check out the story at My thoughts and stuff | A story about Sichuan dipping sauce.
Despite being of Chinese heritage I know next to nothing about Chinese cuisine. I mean, Mum cooked us Chinese meals when we were kids and all I knew was they were Cantonese creations but I really have no idea about what distinguishes the various Chinese cuisines. I just know that I like eating almost all the various Chinese foods I’m fed.
I had to look up what Sichuan cuisine to see what it’s about. The key seems to be the Sichuan peppercorn. I also learnt that the spelling of Sichuan varies and can be Szechwan, Szechuan and also Chuan.
- 1/4 cup packed dark brown sugar
- 1 tablespoon brown malt vinegar
- 1/4 cup tomato sauce
- 1 tablespoon soy sauce
- 1 tablespoon Asian chilli-garlic sauce
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground ginger
Combine the dark brown sugar and brown malt vinegar in a small saucepan
Cook over medium heat, whisking occasionally, until sugar dissolves
Add tomato sauce, soy sauce, chilli-garlic sauce, onion powder, and ginger
Cook, whisking constantly, until well combined and thickened for about 5 minutes
Rather than McDonald’s McNuggets, I thought pork rashers would go well with the dipping sauce. I cooked the rashers in a hot (200 °C/400 °F) oven for one hour. I then cut the rashers up into bite-sized pieces.
Making the Sichuan dipping sauce
Allowing the Sichuan dipping sauce to cool
Getting the pork rashers ready
The final presentation
Questions and answers
Do you like Rick and Morty?
I really don’t know enough about Rick and Morty. I know it’s a popular cartoon in North America. I’ve watched a few YouTube videos. It’s pretty funny, I’ll have to explore if it’s available on Netflix Australia. The whole thing about Rick and Morty and Sichuan dipping sauce isn’t all that clear to me. Apparently, fans went crazy over the stuff.
Do you like Sichuan cuisine?
I’ve only ever had one really Sichuan dish and that was at a now non-existent restaurant in Barton, Canberra. The meal was amazing and the effect of the Sichuan peppercorns on my taste buds and salivary glands was amazing. I hope I get to try genuine Sichuan cuisine again.
How was the Sichuan dipping sauce?
It was nice. I didn’t consume all of it. I only dipped a little of the pork in because I’m trying not to overdo the sugar at the moment. The Sichuan dipping sauce is not exactly part of a low carb way of life.
What inspired this dish?
Get some of this sauce into you!
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