Mapo pasta by Chef Hurry

Name: Mapo pasta by Chef Hurry
Total time: 1200 s
Yield: 4 people
Cuisine: British
Ingredients: 500 g long pasta (spaghetti, linguine, fettuccini, etc); 400-500 g mince pork; 4 cloves garlic; 3-4 tbs Lao Gan Ma brand chili oil; 2 tbs soy sauce (I use Kikkoman); 1 tbs black vinegar; 1 tbs mirin; 1 tsp miso paste; 1 tsp strawberry jam; 1/2 tsp ground white pepper; 1/4 tsp salt (or to taste); 1 tbs sesame oil; Some chopped spring onion for garnish; 1 tsp cooking oil (I use sunflower oil)

Mercia W @mercia

Bristol

A quick, simple, and tasty alternative to mapo tofu when there's no tofu We cooked this at the Cookpad office in Bristol last year and it made a lasting impression on my husband, so we've been cooking this three or four more times. Thank you, @hurry for the recipe!

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Ingredients

20 minutes

4 people

500 glong pasta (spaghetti, linguine, fettuccini, etc)
400-500 gmince pork
4 clovesgarlic
3-4 tbsLao Gan Ma brand chili oil
2 tbssoy sauce (I use Kikkoman)
1 tbsblack vinegar
1 tbsmirin
1 tspmiso paste
1 tspstrawberry jam
1/2 tspground white pepper
1/4 tspsalt (or to taste)
1 tbssesame oil
Some chopped spring onion for garnish
1 tspcooking oil (I use sunflower oil)

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Steps

20 minutes

1

Boil the pasta according to the instruction minus 1-2 minutes to keep it al dente
2

While the pasta is boiling, chop the garlic, then cook in cooking oil for 1-2 minutes
3

After the garlic is fragrant, add the mince pork, mix well for a minute, then add the rest of the ingredients except sesame oil and spring onion
4

Add the boiled pasta in, mix again. Once everything is mixed well, drizzle sesame oil
5

Put in a plate and serve with chopped spring onion