minced meat and sour cowpeas

Spicy Minced Pork with Pickled Cowpeas: A Culinary Guide

Spicy minced pork with pickled cowpeas (肉末酸豇豆) is a beloved Chinese stir-fry, celebrated for its tangy, savory, and slightly crunchy profile. This versatile dish, originating from Sichuan cuisine, pairs perfectly with rice, noodles, or as a filling for dumplings. Here’s a simple guide to crafting it at home.

### Ingredients

- 200g ground pork (preferably with a bit of fat for richness)

- 150g pickled cowpeas, rinsed and finely chopped

- 3-4 cloves garlic, minced

- 1-2 fresh chilies (sliced, optional for heat)

- 1 tbsp soy sauce

- 1 tsp sugar (to balance the tanginess)

- 1/2 tsp dark soy sauce (for color)

- 1 tbsp cooking oil

- Sesame oil (a few drops, for aroma)

### Steps

1. Prep the Ingredients: Rinse the pickled cowpeas under cold water to reduce excess saltiness, then chop finely. Mince garlic and slice chilies.

2. Stir-fry the Pork: Heat oil in a wok over medium-high heat. Add ground pork, breaking it apart with a spatula. Cook until browned and slightly crispy (about 3-4 minutes). Drain excess fat if needed.

3. Aromatics: Toss in minced garlic and chilies. Stir-fry until fragrant (30 seconds).

4. Combine and Season: Add chopped pickled cowpeas, stirring well. Pour in soy sauce, dark soy sauce, and sugar. Stir-fry for 2-3 minutes until the flavors meld.

5. Finish: Drizzle with sesame oil, give a final stir, and serve hot.

### Tips

- For extra umami, a spoonful of fermented black beans (豆豉) can be added with the garlic.

- Adjust the amount of pickled cowpeas to taste—more for tang, less for mildness.

- Serve with steamed rice to soak up the delicious sauce!

This quick, flavorful dish brings a perfect balance of sour, spicy, and savory notes, making it a staple in everyday Chinese cooking. Enjoy!