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Sichuan Grilled Pork
This dish is so special to Chef Yong & Wanting because it showcases the versatility and depth of Sichuan's regional flavors. Most people know Sichuan cuisine for being spicy, but the numbing spice of Sichuan peppercorn is just one of the many significant ingredients of the region. Our pork highlights another important regional specialty called doubanjiang, a sauce made from fermented soybeans, broad beans, and chilis. It adds a deep umami flavor and a touch of spice that pairs beautifully with tender grilled pork.
Nutritional facts
Protein
36g
Carbs
77g
Calories
1230
Fat
84g
Ingredients
Spicy Broad Bean Paste, Sesame Oil, Yellow Bell Pepper, Baking Soda, Onion Powder, Garlic Powder, Gochugaru, Cilantro, Corn Starch, Canned Tomato, Egg, Sugar, White Pepper, Kosher Salt, Shaoxing Wine, Kohuho Rice, Soybean Paste, Green Bell Pepper, Red Bell Pepper, Canola Oil, Ginger Powder, Sichuan Pepper Corn Oil, Pork Shoulder
Reviews
4.3
Based on 1572 reviews
William Wuehrmann · 12/08/24
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About Yong Zhao & Wanting Zhang
We grew up in Northern China, met in college in Beijing and came to Yale for graduate school. Sharing a common love for the food we grew up with, we missed eating authentic and healthy Northern Chinese food every day. We loved the diverse flavors of our home so much that we opened the first Junzi Kitchen in New Haven to share our favorite dishes with our classmates and community in 2015. Since then Junzi Kitchen has been an institution beloved by Chinese and non-Chinese diners alike, and we opened in NYC as one of the highest reviewed Chinese restaurants.
Thanks to the Cook Unity platform, we are able to share those healthy and delicious traditional recipes with you, we can’t wait for you to enjoy!
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