When Rib Meets Potato in Sichuan
When Rib Meets Potato in Sichuan

When Rib Meets Potato in Sichuan

“I grew up in Sichuan Province which is very famous for having a profound history and deep culture of delicious cuisine. My mom often cooked this dish when I was a kid. Now whenever she visits me in Shanghai, I cook this dish to treat her. This recipe has also become a signature dish of mine to show my hospitality to good friends and guests coming to my home!”

Name: Field Deng, Cargill Refined Oils Asia Pacific
Country: China
Region: Asia Pacific
Category: Main Dish
Cargill Ingredients: Pork Rib Chunks, Refined Sunflower Oil, Salt, Sugar


1 ½ pounds (600 grams) pork rib chunks
¼ cup (60 ml) refined sunflower oil
½ teaspoon (3 grams) salt
½ teaspoon (3 grams) sugar
¼ teaspoon (1 gram) black spice pepper
1 teaspoon (5 grams) Sichuan thick broad-bean sauce
2 ½ tablespoons (20 grams) fresh garlic
½ teaspoon (3 grams) vinegar
2 teaspoons (5 grams) fresh ginger
2 pounds (1000 grams) fresh cut potato chunks
2 tablespoons (25 grams) green onion
1 ½ tablespoons (20 grams) dried red chili
½ teaspoon (3 grams) soy sauce
1 cup (250 ml) purified water

  1. Put the sunflower oil into the wok and heat the oil for 1 minute on the highest temperature and then add the black spice pepper and Sichuan thick broad-bean sauce and stir fry for 20 seconds.Put the pork rib chunks into the wok and stir fry for 30 seconds, then add the sugar and vinegar.
  2. Put ginger and garlic into the wok and stir fry for 1 minute before adding fresh potato chunks.
  3. Add soy sauce and purified water, then stir fry for 1 minute.
  4. Put dried red chili into wok and stir fry for 30 seconds, and then put the pot cover on top of the wok. Stew for additional 20 minutes on medium heat and make sure you stir thoroughly 4 times as it stews for 20 minutes.
  5. Open the pot cover, add the salt to the wok and stir fry for 1 minute.

Turn off the heat and add green onion on the top. You are now ready to enjoy!

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