Pao Jiao (Pickled Sichuan Chilies)
ただの唐辛子じゃない！乳酸発酵の酸味と旨味が爆発する漬物
Description
Raw green (or red) chilies submerged in a crock with brine, wine, and Sichuan peppercorns, then naturally lacto-fermented for months. A uniquely Sichuan pickle/condiment.
Classification: Intermediate, Condiment/Pickle, Sharp Acidity, Umami Bomb
Shops selling Pao Jiao (Pickled Sichuan Chilies)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Green chilies(or small red chilies)
- Water
- Salt
- Baijiu(wine)
- Sichuan peppercorn
- Rock sugar
Instructions
- [Authentic Usage]
- (Pao Jiao Rou Si) Finely chop this pickled chili and stir-fry it with shredded pork and bamboo shoots. The sharp, refreshing lactic acid and deep umami heat melt into the oil, creating a Sichuan dish impossible with regular chilies.
- (Fish Stews) Dump the chilies and their brine into the pot as the soup base for dishes like Suan Cai Yu.
- (Eat raw) Though blisteringly sour and spicy, hardcore locals crunch them whole with rice.
Learn more Substitutes, pairings, tips
Key spices
Intense lactic acid sourness and deep heat
Substitutes at Japanese supermarkets
Pickled Jalapenos (but lacks the lactic umami)
Pairing
Shredded Pork Stir-fry / Stir-fried Chicken Gizzards
Trivia
[Trivia] Every Sichuan household owns a massive crock for making 'Pao Cai' (pickles), fermenting not just chilies but radishes and cabbage to form the umami base of their cooking.
Eating tips & etiquette
[Unique Eating] Used not just to add heat, but the 'crunchy texture of the fermented chili skin' itself is heavily enjoyed as a primary ingredient in the dish.
Allergen
None