Cals
331.00
Protein (g)
19.70
Carbs (g)
9.30
Sugars (g)
6.10
Fat (g)
24.10
Sat Fat (g)
7.70
Fibre (g)
4.10
Sodium (mg)
1000.00
Ching He Huang Web Site
Chilli bean sauce is a staple sauce used in Sichuan cooking. It comes in many different grades of quality and degree of fermentation, just like a good bottle of wine. Some are aged for 2-3 three years and others for 10 years. It is a prized ingredient used in Chinese cookery. Most of the chilli bean pastes in the west can only be found in a Chinese supermarket, make sure you find one without MSG. It gives dishes a salty beany spicy taste and delicious in a quick braised pork belly dish like this one. Use sparingly as can be quite spicy! This is a hearty dish and great served with Jasmine rice to mop up all the spicy flavours. Serve with some wok-fried pak choy or greens.