Shiny_and_ChromeOS

Shiny_and_ChromeOS t1_j9v5wlt wrote

Fermented black beans definitely add a unique funk that's not found in more homogeneous sauces.

We used a combination of both broad bean paste and fermented black beans for the twice cooked pork belly at the restaurant. Be sure to mash or chop your black beans for maximum funk!

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Shiny_and_ChromeOS t1_j9teefj wrote

Your recipe is fabulous! Food is a function of its time and place. With all the other ingredients adding such robust flavors, a variance in bean paste is no cause for concern. If anything it makes it a little special as your own unique experience. Besides broad bean pastes wildly vary in flavor and consistency within their own category. The store bought dryer variety is heavy on the beans and not as spicy. Another brand I got from the restaurant supply store was spicier and crazy salty. The brand our restaurant ended up sourcing from a Union Foods importer in New York City is the most liquid and runny one I've used because it's blended with sesame oil and so much chili sauce that it's a vivid red.

BTW if you enjoy the pungent notes from star anise, you may also enjoy cardamom but be very careful. A little cardamom goes a long way. Our entire vat of braising liquid uses only a couple of pods.

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Shiny_and_ChromeOS t1_j9tbic9 wrote

I have seen non Sichuan style spicy doubanjiang from brands like Har Har so I always point out the broad bean labeling. The Sichuan broad bean variety is also referred to as Pixian doubanjiang. I've seen it offered in denser, less liquid consistency so it can be squeezed dry out of a pouch.

The comparison to Marmite really amuses me. I may need to try Marmite now!

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Shiny_and_ChromeOS t1_j91bgt3 wrote

My mother knew a lady who worked there. The owner was a cheapskate who made his servers pay for sodas if they wanted to drink something on their shift and there was no staff meal so many of them went across the street to eat after work. Maybe it's changed management many years later but that is embarrassing policy for a profitable pricey restaurant to treat its workers.

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