Mapo Ragù

Mapo Ragù

Makes about 6 servings

1/3 cup neutral oil, such as canola or grapeseed

3 large yellow onions, peeled and sliced

1 teaspoon kosher salt, or to taste

2 pounds ground pork

8 cloves garlic, peeled and minced

2-inch piece fresh ginger, peeled and chopped

1/4 cup gochujang, or to taste

2 tablespoons low-sodium soy sauce

4 teaspoons light brown sugar

1 tablespoon Sichuan peppercorns (optional)

2 bunches kale or any hearty cooking green, roughly chopped

One 12-ounce box silken tofu, drained and whisked

15 to 20 frozen cylindrical rice cakes (optional)

1 bunch scallions, green and white parts, thinly sliced

Heat around half of the oil in a wok set over medium-high heat. When the oil shimmers, add the onions and a pinch of salt. Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, about 10 minutes. Then turn the heat down to low and continue to cook, stirring every few minutes, until the onions have turned golden brown and sweet, an additional 20 to 30 minutes.

Tip the onions into a bowl, and return the wok to high heat on the stove. Add the remaining oil, then the pork, and cook, breaking the meat up with a spoon, until it is just cooked but not yet browning, about 15 minutes. Add the cooked meat to the reserved onions.

Meanwhile, put a large pot of salted water over high heat and bring to a boil.

Return the wok to the stove over medium heat and cook the garlic and ginger in the fat remaining from the pork (add an extra splash of neutral oil, if necessary). When the garlic and ginger soften, add the gochujang, soy sauce, brown sugar and Sichuan peppercorns, if using. Add around 1 cup water, enough to loosen the gochujang and make a sauce, then return the pork and onions to the wok and stir to combine. Adjust the seasonings.

Bring the sauce to a simmer and add the chopped greens, then stir to combine and cook until they have started to soften, about 5 minutes. Tip the whisked silken tofu into the sauce and stir to combine.

Meanwhile, put the rice cakes, if using, into the boiling water for 3 to 5 minutes to soften, then drain them and add to the wok. Or just serve the ragù with steamed rice, rice noodles or pasta. Garnish with the sliced scallions and serve.

Notes on ingredients: Many of these ingredients can be found at Asian markets. If some ingredients are hard to find, gochujang can be substituted with miso paste; Sichuan peppercorns can be substituted with chiles or red pepper flakes; silken tofu can be left out completely, “though, boy howdy, does it add a luxurious dimension to the meal.”

**Mapo Ragù

Prep time:  15 minsCook time:  1 hourTotal time:  1 hour 15 mins

Serves: 2

Ingredients

12 oz ground pork or ground pork/ground beef mix

2 tbsp canola oil, divided

1 medium onion, peeled and sliced

1 tbsp butter

2 cloves garlic, peeled and chopped

1 tbsp fresh ginger, peeled and chopped

2 tbsp gochujang

2 tsp soy sauce

1 tbsp brown sugar

1 tsp red pepper flakes (optional)

8 oz kale or any hearty cooking greens, roughly chopped

2 scallion, thinly sliced, for garnish

2 radishes, thinly sliced, for garnish

Instructions

In a wok over Medium-High heat, add half the oil.

When it shimmers, add the onions and the pinch of salt.

Cook, stirring occasionally, until the onions have released their moisture and are starting to brown, approximately 10 minutes.

Add the butter to the onions.

Reduce the heat to Medium-Low and continue to cook, stirring regularly, until onions have turned a light brown, approximately 20 minutes longer.

Using a slotted spoon, remove the onions into a clean bowl.

Return the wok to Medium heat and remaining half of the oil.

When shimmering, add the meat and cook, breaking it apart, until it is just cooked, but not yet browning, approximately 10 minutes.

With a slotted spoon, add the cooked meat to the reserved onions.

Return wok to stove over medium heat and cook the garlic and ginger in fat remaining from meat and onions.

Add oil if necessary.

In a small bowl, add gochujang, soy sauce, brown sugar, ½ cup of water and, if using, the red pepper flakes.

Whisk together to make a sauce.

Return pork and onions to the wok, stirring to combine.

Add the gochujang mixture to the wok and stir to combine.

Taste and adjust seasonings as needed.

Bring sauce to a light simmer and add the chopped greens, stirring to combine.

Cover and cook until greens have started to soften, approximately 5 - 7 minutes.

Serve the ragù over steamed rice, rice noodles or pasta.

Garnish with the sliced scallions and radishes.