Chau Chau Chili


Spicy stir-fried pork

Chau Chau Chili from Maria Roliz

Lusitano (Calif) Bulletin

A popular family recipe, for parties large and small.

2 lbs | 900g boneless pork
½ pkg preserved turnip
1 pkg dried shrimp medium size
12-16 dried black mushrooms
1 pkg brown bean curd ½” thick
½ pkg frozen green soy bean
1 green bell pepper
1 bottle 8oz sweet bean sauce
⅓ bottle 13oz chili bean sauce (Toban Djan)
½ tsp salt
½ tsp pepper
3-4 tbsp soya sauce
1 tbsp sesame sauce

Soak the mushrooms and shrimp for few
hours until soft.

Cut everything (pork, turnip, mushrooms,
bell pepper, bean curd) to 1/2” | 1.3cm cubes.

Marinate pork in salt, pepper, soya, sesame

In a big pot, fry the dried shrimp then the
pork until brown.

Add sweet bean sauce and half the amount of chili bean sauce and
continue to fry in pot adding the mushrooms and turnip, coating all
with the sauce while cooking.

Add water to cover all ingredients.

Bring to a boil, then add bean curd and soy beans.

Cook over medium fire for 10 min.

Add bell pepper.

Cook another 10-15 min until water evaporates a little.

Add sugar and adjust to add more chili bean sauce as needed.

Adapted from a recipe by “Guilly” Canavarro Remedios (see original below)

Hard Tao Fu

250g belly pork, cut into 1 to 1½ cm cubes
100g hard taofu, cut into small cubes
6 red chillies
30g dried, salted daikon (Chinese radish), cut into 1-cm cubes
1 tbsp black bean paste
1 tbsp oil
1 tsp corn flour mixed with just a little water.

Cut open the chillies lengthwise and scrape off and discard the seeds. (Leave in some seeds if you like it hot.) Slice into thin strips.

Fry the pork in oil for about 5 mins, then stir in the black bean paste. Just cover the meat with water and simmer till it is tender.

Add the chillies and the dried daikon, then mix in the taofu which will absorb much of the gravy and flavour. Simmer till there is hardly any juice. Finally, stir in the corn flour.

¼ lb | 110g pork, cut in ¼” | 6mm cubes
2 squares of hard taofu, cut into small cubes
2 green chillies
½ bunch Cantonese salt vegetable (ching choi)
½ tsp preserved beans(1)
½ tsp lard
salt to taste

(1)  These are probably black soy beans (tao see in Cantonese).

Wash the chillies, cut open, remove seeds out and cut into wide strips. Wash the ching choi well and cut into small pieces.

Heat the lard, fry the preserved beans for 2 mins, add the pork and fry for 5 mins. Just cover the meat with water and simmer till meat is rather tender. Then add the rest of the ingredients and simmer till there is hardly any gravy.

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