Bacon and cucumber salad (Sichuan 'kai-wei' salad)

1

Ingredients

  • 1 tbsp groundnut oil
  • 6 long dried chillies
  • 2 tbsp Sichuan peppercorns
  • 1 star anise
  • 100g smoked bacon lardons (cut into 1/2 cm pieces)
  • 1 medium red chilli, seeded and finely chopped
  • 1 tbsp Shaohsing wine or dry sherry
  • 2 tbsps clear rice vinegar or cider vinegar
  • 2 tbsp toasted sesame oil
  • 200g cucumber, halved lengthwise, seeded and sliced into 1 cm thick slices
  • Pinch sea salt
  • 1 - 2 pinches dried chilli flakes
  • 1 tbsp lime juice
  • 1 tbsp chilli oil
  • 1 very small handful fresh coriander leaves, roughly chopped
  • Dry roasted peanuts (optional)

Use imperial measurements

Method

How to make Bacon and cucumber salad (Sichuan 'kai-wei' salad)

Notes: In Chengdu and all over Sichuan they love cured pork and for starters you will often find a delicious spicy cucumber salad in vinegar and Sichuan pepper oil. Inspired by these ingredients, I wanted to recreate the flavours at home and so I have chosen to use smoked lardons, which give this dish its smoky saltiness, and Sichuan peppercorns to provide numbing heat. The cucumber and rice vinegar help to cut through those flavours, making this an unbelievably addictive and moreish dish. A great starter, it helps to 'kai-wei' open up the appetite. If you are vegetarian, substitute chestnut and shiitake mushrooms for the lardons.

1) Heat a wok or pan over a high heat and add the groundnut oil. Add the dried chillies and Sichuan peppercorns and stir-fry for a few seconds, until fragrant. Add the star anise, lardons, and chiles, and stir-fry until the lardons have turned golden brown at the edges.

2) Add the rice wine or sherry, vinegar and sesame oil, and stir-fry for a few seconds, then add the cucumber and stir-fry for another few seconds.

3) Season with the sea salt, dried chilli flakes, and lime juice.

4) Arrange the salad on a serving plate, drizzle over the chilli oil, and garnish with the chopped coriander and peanuts, if using. Serve immediately.

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