Chiles

Using Chiles in Chinese Cuisine

Chiles are an important part of Chinese cuisine. From fresh to roasted, each type of chile can impact a dish's flavor in its own unique way. A wide variety of chiles are found throughout Asian cuisine, with many of them represented in our restaurants. From the slight dash of chile flakes in our Honey Seared dish to the kick of chiles in our Kung Pao sauce, take a deeper look at this flavorful, fiery ingredient. Click on the red video and camera icons above to view our videos and check out photos of chile-inspired dishes.

Photos

  • Chiles

    Chiles

  • Chiles

    Chiles

  • Sichuan Pork

    Sichuan Pork

Videos

  • Chiles

    Chiles

  • Twice cooked Sichuan Pork

    Twice cooked Sichuan Pork

Twice Cooked Sichuan Pork

Ingredients

Cooking Pork (4 servings)

  • 3 quarters water
  • 1/2 cup salt
  • 1 tbsp black peppercorns
  • 2 tbsp coriander seeds
  • 3 lbs pork belly or boneless shoulder

Sauce (2 servings)

  • 1 tbsp rice wine vinegar
  • 2 tbsp lite soy
  • 1.5 tsp sugar
  • 1 tsp sambal chili paste
  • 1/2 tsp ancho chili powder
  • 1 tbsp fermented black beans

Wok Vegetables (2 servings)

  • 1 tbsp vegetable oil
  • 1/2 tsp ginger, minced
  • 1/2 tsp garlic, minced
  • 1/4 cup leeks, 1" diamond cut
  • 1/2 cup celery, bias cut
  • 1/4 cup jalapeño, seeds removed, rings
  • 1/4 cup fresno pepper, seeds removed, rings
  • 2 tbsp scallions, green tops, bias sliced
  • 20 each cilantro leaves, washed

Procedure

Cooking Pork

  1. Bring Water, Salt, Black Peppercorn and Corriander seeds to a light boil.
  2. Add the Pork and continue to lightly boil for 60 minutes.
  3. Remove pork from the liquid and place on a pan to cool under refrigeration.
  4. Once fully chilled remove the thick skin from the pork belly with a sharp knife.
  5. Slice meat into 1/8 inch thick slices and spread out over a piece of parchment paper on a plate.

Sauce

  1. Combine all items and allow the black beans to soak for one hour prior to preparing the dish.
  2. You can substitute Korean Chili Paste for the ancho powder, use 1 tsp of Korean Chili Paste.

Wok Procedures

  1. Heat a wok or cast iron flat bottom wok over a medium high flame.
  2. Spread oil out over the pan evenly, using parchment paper to hold the sliced pork, lay the meat carefully over the hot oil and pull paper away from meat.
  3. Fry the pork until browned on one side, move meat around to break apart and lightly cook reverse side.
  4. Pull the pork to one side of the wok or pan.
  5. Add ginger and garlic, quickly fry to release aromatics.
  6. Add Leeks, Celery, jalapeños and Fresno chilies, move around to lightly sauté, do not overcook.
  7. Add the sauce and toss well and continue to cook until all moisture has dissipated.
  8. Add scallions and half the cilantro, remove from heat, toss.
  9. Place on a plate and top with remaining cilantro leaves.