Taucheo Pork
Spicy & Savoury Taucheo Pork with Rice 豆酱猪肉
Taucheo (豆酱, see photo on page 2) is soy bean paste which is popular ingredient in Chinese cooking, and a staple in my pantry. I love my mother‘s taucheo chilli sauce – a simple recipe made of only 3 ingredients namely taucheo, chilli padi and garlic. My mother’s specialities using this taucheo chilli paste include steamed flower crabs and claypot yong tau foo. I have a theory that anything cooked in this taucheo chilli paste will be delicious and I used this sauce for cooking a dish which I am very familiar with: stir-fried pork with ginger and scallions. The result was so good, with the perfect balance of savouriness and spiciness, that it has now become a regular dish on our dinner table.
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Stir-fry Taucheo Pork Recipe
- Serves: 2-3
- Prep: 20 mins
- Cook: 10 mins
Taucheo (豆酱) is a preserved soy bean paste popularly used in Chinese cooking. Its saltiness and aroma perks up many Chinese savoury dishes.
Ingredients
- 8 garlic cloves peeled and sliced thinly
- 3 chilli padi (bird's eye chili) to taste; sliced thinly
- 1 tbsp taucheo (soy bean paste/ 豆酱)
- 200 grams pork fillet tenderloin cut preferred, sliced thinly and diagonally (against the grain)
- 1 tbsp sesame oil
- 1 tbsp cooking oil
- 2 slices ginger sliced thinly
- 3 stalks spring onions cut to 5 cm length
- 1/3 cup water
- 1/2 tsp dark soy sauce
- 1-2 tbsp Chinese wine (Hua Tiao/Shao Hsing)
Instructions
- Using an electric blender, first grind the garlic and chilli until finely chopped. Add in taucheo and blend until a paste is formed. Alternatively, use a mortar and pestle.
- Marinade sliced pork with sesame oil for at least 10 minutes.
- Heat oil in wok. Stir fry taucheo paste prepared in step 1 until fragrant, about 1-2 minutes.
- Add ginger and stir fry until fragrant, about 30 seconds. Add pork slices and stir until the surface is cooked. Half way though stir-frying, add spring onions.
- Add water, dark soy sauce and Chinese wine. Once the sauce comes to a simmer, turn off the heat. Serve with steamed rice.
Get the step-by-step photos and cooking notes for Taucheo Pork on page 2.
Pages: 1 2
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{ 10 comments… read them below or add one }
I don’t eat pork. Can I change to pork to chicken or beef with the same ingredient?
Hi Nasa – Yes you can change to chicken or beef. For chicken, you can cut to bite-sized pieces like in my ginger scallions chicken recipe http://www.noobcook.com/ginger-scallion-chicken/
Hmm..look delicious..can’t hardly wait to try cook it..
i can have a lot of rice to go with this dish, yummy!
I cook fish in this sauce. Also, bean curd can be cooked in this way too…taste so good!
hi,
may i know what frying wok r u using? Happycall frying wok? is it heavy?
Hi alice, sorry for my late reply, I missed your comment. Yes, I am using a 28cm Happycall wok pan. Personally I love it lots! I bought it from q10/Gmart – do beware of fakes or those who sell lower but do not include lid. trusted sellers include Smart Green Style (whom I bought from) and MIKE. the wok and the lid is about 1kg each (a good weight to me – not too heavy, not too light).
I would enjoy this with plain rice or porridge. I can eat this type of dish everyday, seriously.
Wow. That looks wonderful, quite easy to prepare and just the sort of thing that we enjoy. I can feel the zing just looking at your pictures. Thanks for sharing it.
I thought i knew what this dish was when I saw the picture but I hesitated a little bit because I didn’t know what taucheo is haha. Since I grew up in Sichuan I use chilip bean paste in a lot of my dishes. The pork dish reminds me of the similar dish that my grandmother use to cook using her homemade bean paste…definitely a rice killer dish! Thanks for sharing this recipe!!