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Over rice, Guizhou edition! There’s tons of dishes in Guizhou that’re perfect to smother over rice, and these are a few of our favorites.

0:00 – Why is Guizhou food so good over rice?
1:12 – Spicy “Zaola” Pork Slivers
5:22 – Crispy Pork Belly & Fermented Soybean
9:42 – Corn with Tomato & Chili
12:54 – More Guizhou ‘Over Rice’?

ZAOLA PORK SLIVERS

Note that you can use Zaolajiao as a base of this dish, or as Steph implied in the VO, you can also use Hunanese Duojiao (“Chopped Chilis”). The former is getting increasingly available abroad nowadays; the latter should be available at the vast, vast majority of Chinese supermarkets.

Zaolajiao:
https://www.yamibuy.com/en/p/laoganma-pickled-chili-750g/1021045731
Duojiao:
https://www.sayweee.com/en/product/TTX-Ferment-Chili-Sauce/11254

* Zaolajiao, i.e. Laoganma “Pickled Chili” (糟辣椒), 3 tbsp. Finely minced
* Aromatics:
Garlic, 2 cloves, minced
Ginger, ~1/2 inch, minced
* Lean pork (瘦肉/外脊肉), 200g. Cut into slivers
* Marinade for the pork:
Salt, ¼ tsp
Sugar, ½ tsp
Cornstarch, ½ tsp
Liaojiu a.k.a. Shaoxing wine (绍酒/料酒), 1 tsp
Dark soy sauce (老抽), ¼ tsp
* Green garlic (蒜苗), preferably, -or- scallion, ~2 stalks. White and green separated. White slightly smashed; green cut into half inch sections
* Spicy dried chilis, e.g. Xiaomila, Thai Bird’s Eye, 2. Halved
* Oil, for frying, ~4 tbsp
* Baijiu -or- Shaoxing wine (白酒 or 绍酒), 1 tbsp
* Soy sauce (生抽), ½ tbsp
* Final seasoning:
MSG (味精), ¼ tsp
Dark Chinese vinegar (香醋/陈醋), ¼ tsp
White pepper powder (白胡椒粉), 1/8 tsp

Mince the zaolajiao and the aromatics. Halve the chilis. Slice the green garlic (or scallion) and the pork. Marinate the pork.

Longyau with 4 tbsp of oil. Over a max flame, heat the oil until it can rapidly bubble around a pair of chopsticks. Add in the marinated pork. Fry for about one minute, or until it changes color. Remove.

Remove one or two tablespoons of the frying oil, keeping 2-3 tbsp in the wok.

Over a low flame, add in the minced zaolajiao. Slowly fry for 2-3 minutes, or until it’s stained the oil red/orange. Add the ginger and the garlic, fry until fragrant, ~30 seconds. Up the flame to high.

Add the green garlic (or scallion) whites together with the dried chili. Brief fry, then swirl the baijiu (or the Shaoxing) over the spatula and around the sides of the wok. Add back in the cooked pork, brief fry. Swirl the soy sauce in in the same manner as the wine. Mix, then add in the final seasoning. Mix again, then add the green garlic (or scallion) greens. Brief 15 second fry, then out.

CRISPY PORK BELLY WITH DOUCHI

* Natto, preferable medium or large gain, also preferably unseasoned, 80 grams
* Pork belly (五花肉), 400g. Cut into 3mm slices
* Seasoning for the pork belly:
Salt, ¼ tsp
White pepper powder, ~1/8 tsp
* Aromatics:
Green garlic (or scallion), 1 stalk; white smashed, green sliced
Garlic, 2 cloves, cut into slices
Spicy dried chili, e.g. Xiaomila or Thai Bird’s Eye, ~4, halved
* Baijiu -or- Shaoxing wine (白酒 or 绍酒), 1 tsp
* Soy sauce (生抽), 1 tsp
* Final seasoning:
Salt, 1/8 tsp
MSG (味精), 1/8 tsp
Sugar, ¼ tsp

Slice the pork belly, the green garlic (or scallion), and the garlic. Halve the chilis.

Swirl in about a tablespoon of oil into a wok, and over a medium flame add in the pork belly. Add in the ‘seasoning for the pork belly’ for a bit of base flavor. Fly until the pork has changed color and the frying oil’s clear once again, ~2 minutes.

Lower the flame to medium-low. Slowly fry the pork belly until the lard’s rendered oil and the pork belly is nice and crispy, about 10-15 minutes. Remove the pork.

Remove most of the lard that rendered out (reserve for another use), leaving ~2 tbsp inside.

Flame on medium, add in the natto. After ~3 minutes of stir frying, the sticky natto strings will form into a gloop. Remove the gloop and continue to fry the natto for 3-5 minutes, or until the natto becomes loose and slightly crispy. Move the natto to the side.

Add in the aromatics. Fry until fragrant, ~30 seconds, then up the flame to high. Mix with the natto, swirl in the wine. Add in the crispy pork belly, mix, swirl in the soy sauce.

Add in the ‘final seasoning’. Mix well, then add in the green part of the green garlic (or scallion).

CORN & TOMATO

* Sweet corn, 1 ear
* Tomato, 1
* Green chilis, medium sized, medium spicy
* Aromatics:
Scallion, 1 stalk; white minced, green sliced
Garlic, 2 cloves, minced
* Spicy dried chilis, e.g. Xiaomila, Thai Bird’s Eye, 2. Cut in half
* Baijiu -or- Shaoxing wine (白酒 or 绍酒), 1 tsp
* Water, ¾ cup
* Salt, ¼ tsp
* Soy sauce (生抽), 1 tsp