Dateline: August 23, 2020 Chili Verde with some surprises

I have been holding on to some tomatillos for a while, and I checked them in the morning and they were still good!  Yeah!  So it was chili verde time.  Looks like a lot of ingredients, but most of these things you may have already, and most supermarkets are carrying dried peppers these days.

Ingredients

2 lbs pork cut into fairly good sized chunks, more than a mouthful, but less than a fist

2 T lard or neutral oil

2 oz cubed pancetta

2 poblano peppers

1 jalapeno pepper

1 other hot pepper, long and skinny type

1 large onion, cut into wedges, no need to peel, but cut off stem end and clean up root end 

6 tomatillos, papery skin removed and tomatillos washed

1 or 2 plum tomatoes, cut in half

6 cloves of garlic, unpeeled

4 dried pasilla peppers, stemmed and seeded

1 dried ancho pepper, stemmed and seeded

2 t dried Mexican oregano

2 t ground cumin

1 t ground coriander

3 bay leaves

2 t salt or to taste

1 t pepper or to taste

2 chipotle chilis in adobo sauce, chopped up fine, with sauce

1/2 t chicken adobo granules

1 bunch of greens of your choice, collards, kale, any dark green will do.  Strip off of stem and cut into             ribbons, then cross cut into smaller pieces

1 bunch of cilantro, chopped

1 ear of corn, stripped of kernels

1 can pinto beans, drained and rinsed

1 c tomato sauce of your choice

1 c chicken stock

2 cups vegetable stock

juice of 1 lime

Method

1.  Break dried peppers, if necessary, in half, and put into a container and cover with warm water.  Weigh the dried peppers down so they remain under the water and soak until softened.

2.  Light grill and get it quite hot.  When it has reached at least 400°F, char poblanos, jalapano, hot pepper, onions, garlic, tomatoes, and tomatillos.  Put into a bowl and cover with plastic wrap.

3.  Remove soaked peppers and split open along a side.  Remove any seeds and ribs that did not get out earlier and place on hot grill to toast up.  When finished toasting, add to bowl with other vegetables.  

4.  Remove charred skin from the poblano peppers, jalapeno, and skinny hot pepper.  Split open and removed seeds and ribs.  Peel garlic cloves.  Put peppers, garlic, onions, tomatoes, tomatillos, and toasted soaked dried peppers into a blender and grind up.  Add some veg or chicken stock if necessary to get the mass moving. 

                                        

5.  Check over pork cubes for any bits of bone or gristle.  Salt and pepper them.

6.  Heat lard or oil in a saucepan.  When hot, add pancetta and cook until it renders its fat.  Add contents of the blender into the hot oil and stir.  Add chicken stock and vegetable stock to the pan and stir well.  Add pork to pot.

7.  Add bay leaves, cumin, oregano, coriander, salt, pepper, chipotle peppers in adobo sauce, and adobo granules.  Stir and bring to a simmer.  Taste.  Add tomato sauce.  Taste again.  Add salt and pepper if needed.

8.  Add stripped corn kernels, beans, and greens of your choice.  Stir and bring to a simmer again.  Put a lid askew on the pan, and let cook for about 45 minutes or so.   Check once in a while to make sure that the sauce or beans don't stick to the bottom of the pan.

9.  Simmer for another 30 minutes with lid askew.  After 30 minutes, taste again, and add salt if needed, or if more heat is desired, add chipotle adobo sauce or a chopped serrano.  Stir in chopped cilantro and lime juice.

10.  Allow to sit with lid on for about 20 minutes for flavors to meld.  Serve over rice.

So tasty, and it's even better the next day after resting in fridge overnight.

Dateline: August 9, 2020 Beautiful Day for a Pig Smoke

 I had a pork butt that needed to be cooked.  There was no room in the freezer, so I had to smoke it....really, that is the reason I tell myself.  

I rubbed worcestershire sauce all over and then followed that with a pig rub.  When the smoker hit the sweet spoke of 225° F, in went the butt, bone to the back, and it has been smooth sailing ever since.  As of this writing, the butt has been in the smoker for 3 hours and it about 120° F at the moment, only 75-80 degrees to go!  That should take the rest of the afternoon and possibly to early evening.  All depends on the stall and how long it lasts.

The pig rub recipe:

1/2 c brown sugar - I used demerara                                                                                                              1/2 c paprika                                                                                                                                                  1/4 c kosher salt                                                                                                                                              1/4 c chili powder                                                                                                                                          1/4 c dry mustard                                                                                                                                            2 T Old Bay                                                                                                                                                    1 T black pepper                                                                                                                                            1/2 t each ginger powder, cayenne pepper, cumin

Mix together and store in a tightly sealed jar.  Makes enough for many racks of ribs or a couple of shoulders.

Small snafu:  While I was doing yoga, the hopper ran low on pellets, rookie mistake, and I only noticed when I checked the temp of the meat and saw that the smoker temp had fallen to the same temp as the meat....oops.  Fixed and it is back on line happily chugging away with the shoulder now at about 155° F

Should be hitting the stall soon, and God willing, we should pass through it in a couple of hours. Bill is off at the store getting tortillas and other fixing, we will be eating tacos tonight!    

Update:  By 8:30 pm, the butt was only at 160°F, I made an executive decision and took it off the smoker, and put it into a 230° oven.  At 11:30, it hit the target of mid 190's - 200° sweet spot.  I removed it, and unwrapped.  The bone pulled out in one clean motion.  Using tongs, I broke up the meat and put into a bag, and put in fridge for Monday night dinner.

I did taste a bit, and thought it needed salt.  We will see.

Dateline: July 22-23, 2020 Perfecting Kielbasa

I had a very large pork shoulder in the freezer that I took out on the morning of July 22.  By that evening, I had completed making kielbasa minus the smoking.  As I started to cut the shoulder up, I found out that it was NOT boned!  I had to cut around the bone in a half frozen hunk of meat and take care not to cut my fingers off with the boning knife.  No accidents!  

After freeing up the bone, I cut up the pork belly.  It came with skin on, which it never has done before, so after thinking about it, I decided to take the skin off.  Why you ask?  Because pork skin unless shatteringly crisp is awful to chew on.  And in an otherwise tender sausage, a gnarly bit of chewy is not very appetizing.  So off came the skin on the belly as well as the skin on the shoulder.  I saved the skin in case some day I have a big vat of hot oil that is begging for chicharones to be made.  

I used the same recipe as before, Homemade Polish Kielbasa, by Hank Shaw.  I did a few things differently than I did on the first go round.  I let the sausages sit in the fridge over night on a rack to allow the casings to fully adhere to the filling.  I also added about 2 teaspoons of yellow mustard seeds to the spice mix.  I did not have the abundance of pork fat that I had in the first go, so I added some beef fat from brisket trimmings that I had in the freezer along with about a pound of pork belly.  In all I had about 10-11 lbs of sausage that needed to be stuffed.

I did have a couple of blow outs while stuffing.  It was one casing that blew out 2 times.  It was responsible for the short guy in the center of the top picture below.  

This was the output from Wednesday night.  As you can see, there is quite a bit of sausage here.  About half will be given away, if I can do it when Bill is not looking!

This morning, I got up and set up the smoker.  And put these bad girls in there.

It is critical that the sausages do not touch each other because that will result in a spot that the smoke will not get to.  This means a "white" spot in an otherwise reddish sausage.  

Here are the finished ones:  

You can clearly see the color change, and I think that is a result of overnight resting and proper smoke coverage.  The last batch were much paler.  The proof will be in the tasting.  When Bill and I sampled some of the sausage pre-stuffing, we were both happy with the flavors.  The overnight sit only will enhance those flavors and the smoke will provide them another layer of flavor.

Every batch is a learning experience.  I learned that being totally prepared ahead of your start is essential as is prepping your equipment.  The tedious part is the cutting up of the meat and grinding it.  

I have a bunch of chicken in the fridge that I was thinking of turning into sausage this weekend.  What I learned from the turkey sausage is that fat is a necessary element.  I have both white and dark meat with skin on and if I think there is not enough fat, that I will grind up a duck breast along with the chicken to help out the lean-ness problem.

Tasting Notes:  

This sausage was delicious!  I know, I know, I say that about everything I cook, but in this case it is not hyperbole!  I like the texture of the coarse grind, the snap of the casing, and the flavor.  We ate a good deal of a very big ring last night, and Bill finished off the remains for breakfast!

Dateline: July 4, 2020 Can you say KIELBASA -- Homemade

I was looking to do something interesting today and decided to check out what was left of my "sausage stash".  I had about 2200 g of pork and 1100 g pork fat.  Bingo, we have a luscious sausage in the offing.

I searched the web looking at recipes and decided on this one, and will, no doubt, tweak it in the future if it is any good.  How could it not be!  Kielbasa is a fav of my husband unit, so I am hoping that this turns out ok.  I have made kielbasa in the past, but it turned out that I ground it too fine.  I used the coarsest disc I had at the time, and subsequently, have invested in a coarser one that I used today.

Click on the link above to get the recipe I used.  I pretty much followed his recipe, but adjusted my seasonings and cure powder #1 according to the weight of the meat and water that I was using.

This is a time consuming enterprise, (see what I did there) plan accordingly.

Suggested Tools

1.  Meat grinder

You will need to cut the meat up into chunks that will fit in the feed tube of your grinder.  I strongly urge you NOT to use your KitchenAid as your grinder.  It is not powerful enough and will smear the fat rather than grind it up.  Also make sure your meat and fat is very cold, even on the verge of freezing.  This will prevent the above mentioned fat smear.  

2.  Stand mixer, or use your impeccably clean hands to mix to bind

3.  Sausage stuffer 

Again, your KitchenAid will heat up the meat and produce less than desirable results.  

If you start out with using your KitchenAid, that's ok, but if you get serious about making sausage and charcuterie then invest in a good grinder.

Soak your casings and don't forget to run water through them to flush out residual salt.  Set aside.

I cut the meat and fat up into about 3/4 inch cubes, which fit easily into the grinder feeder tube.

Prior to grinding add all the spices and cure to the meat cubes to infuse more flavor into the meat.  When I was grinding the meat, I put the "dump" bowl inside another one that was half full of ice to keep the meat cold and prevent fat melt.

I then returned the grind to the fridge and cleaned up, as the article stated.   I used the stand mixer to mix the ice water into the meat.  This was a bit problematic as the meat rose over the top of the bowl and coated all exposed parts of the mixer arm. In the future, I will do it by hand.  The purpose of this mixing is to get the meat "sticky" so that it will hold together in the casing and not be crumbly.

I got out the sausage stuffer and proceeded to stuff 5 lengths of casings.  I had 2 blow outs, so in all it was probably 4, 4-foot lengths that got stuffed.  I have a hand crank stuffer that I really like.  It works well, breaks down for cleaning easily and goes back together quickly,

I let the sausages rest on the counter with the AC cranked for about 40 minutes.  Then onto the smoker they went.  Since they should not touch each other as that interferes with the smoking, so I used a jerky rack that I bought.  Worked like a charm.

They will be hanging out on the smoker for 4 hours.  The internal temp needs to come up to 154-155°F and then they get plunged into an ice bath to quickly cool them down.  Into the fridge and we feast tomorrow!

After 2 hours at 200 degrees, the sausages were up over 155, so off of the smoker they came and into the ice bath they went.

They had nice color, not a deep red, but a nice brownish blush.

Addenda

The proof is definitely in the pudding.  The kielbasas were f*ing fantastic.  They were perfectly spiced, juicy, flavorful, great texture, and with a delightful snap.  Two opposable thumbs up and looking forward to the next time I make them.  All the work and steps were worth it.  

Grilled off a few links.  The flavor was even better and the snap of the casing, sooooo satisfying.  I'm already planning next foray into sausages!

Dateline: June 16, 2020 Mapo anything, but with tofu this time!

I have been hankering for spicy food lately, I think to off-set the heat.  So, I have some tofu, and some ground pork, so it will be mapo tofu.

I really liked the Lucas Sin recipe and will use that one again.  Here it is again, Mapo Tofu.

I originally followed what he did in the video cast on YouTube.  I downloaded the recipe and realized that it did not match exactly what he did on video.  

Mapo Tofu/Mabo Dofu by Lucas Sin, altered by Clarissa Coffey

12 oz tofu, cut into cubes (soft tofu preferred, but firm is fine too)
1/2 pound pork, beef, or mushrooms minced*
2 cloves garlic
1 teaspoon ginger, minced*
2 scallions or 1/2 medium onion
2 tablespoon doubanjiang or miso, or a combination
2 tablespoon chili oil*
1 tablespoon fermented black beans, washed and soaked*
1/2 cup stock or bone broth
1 tablespoon each mirin and Shaoxing wine.
1 tablespoon cornstarch
1 tablespoon water
neutral oil
salt
sugar
1 teaspoon Sichuan peppercorn or sansho, ground*
3 scallions or Chinese chives, sliced fine*

*optional ingredients

Directions

Boil tofu in salted water for 10 min. Carefully drain in a colander and set aside.

Over high heat, heat oil in a hot pan and scallions or onions. Stir-fry until fragrant. Add minced meat. Fry until brown and add garlic, fermented black beans, ginger, and doubanjiang and stir-fry until fragrant. Deglaze with wine and mirin.

Turn down to medium heat and add stock or bone broth. Bring to a boil, stirring frequently.

Make a slurry with cornstarch and water. Add boiled tofu to mix and mix until combined. Thicken sauce with the cornstarch slurry to desired consistency.

Taste and adjust seasoning.  Add a pinch of sugar if the spice level is too high for you.

Add scallions or chives and Sichuan peppercorn or sansho to garnish. Serve immediately with warm rice.

I was very happy with tonight's version.  It was super tasty, had the right amount of spice and was immensely satisfying when served with quinoa.  Along with a glass of nice riesling to temper the heat.  When I was browning the meat, I threw in a handful of green beans.  An inspired touch, I might add.  

Provided some color and vegetal interest as well.  I didn't have soft tofu, I had silken.....worked out ok, tasted delicious, but left a little something to be desired on the plate.  A bit baby-food-esque.

browning meat

boiled and draining silken tofu

I keep saying I will try it with beef, but just can't make myself do that!  Maybe some day.

Dateline: June 15, 2020 Ribs and Veg or is it Veg and Ribs?

rub components, minus cumin

I had a small rack of ribs perfect for 2, so out of the freezer it came and it was rubbed lovingly with worcestershire sauce, rib rub, burger rub, salt, pepper, and for good luck, cumin.

I had a ton of veggies in the fridge too, so out came broccoli crowns, broccolini, potatoes, and green beans.  All seasoned with salt and pepper and onto the grill.

All dressed for the prom

Veggies got prepped, oiled, salted and peppered, and onto the smoker, set to 250° F at first, then upped to 300° F because we needed to eat before midnight!

Ribs went onto grate around 3:30, with veggies following at 4:45.

Hopefully dinner will be ready in an hour, I am not so sure about that though.  May have to goose the temp up again in 30 minutes.  Adventures in cooking outdoors!

It was a miracle, everything came together at a reasonable hour.  The ribs were done and very tasty.  Bones coming clean after chewing off meat, veggies a lovely mix of crunchy browned bits and tender steamed bits and the potatoes were perfect.

Dateline: June 3, 2020 It Is Raining, so Plan B -- Spicy Pork, Gangnam Style

Marinaded pork hunks

In browsing recipes today for the pork shoulder that I had, I came across this one from Melissa Clark,

Instant Pot Spicy Pork.  I had an 8 lb piece of pork that I cut into a 3 lb and a 5 lb hunk.  Froze the 3 lb one and cut the 5 lb one up into 4 or 5 chunks as recommended in the recipe.

The pork (below) browned up quite nicely because of the sugar.  

Thickened spicy pork sauce, yum!

The sauce has a lovely zip to it owing to the gochujang. The recipe did not specified what kind of soy sauce, and I thought that regular Kikkoman would make it too salty, so I opted for Chinese dark soy, same 1/4 c measure. I also used agave syrup instead of honey and turbinado sugar for the brown sugar. Those were the only swaps I made. Oops, not true, I added some Shao Xing rice wine to deglaze the pot as well as water and 2 glugs of an open bottle of red wine.

The sauce (right) is very dark because of the dark soy sauce.  I used it for 2 reasons, 1)  it is not as salty as light or regular soy sauce, and 2) it also adds a bit of sweetness.  There is a saying in Chinese cooking, dark soy for color, light soy for flavor.

The meat is in the pressure cooker for 90 minutes.  Should be wonderfully soft and unctuous.

Then the decision to broil or not needs to be made.  There is something to be said for crispy edges but do I want to go thru heating up the oven?  Dunno yet.

I opted for broiling.  This was a keeper!  Husband unit gave it 2 opposable thumbs up!  And a snorted, "keep it in the rotation, honey"!

I had pulled out 2 individual bowls of sauce before broiling so that we could add, or not, more sauce.  It's the sauce!

Cucumber salad was also quite tasty.  It had the cooling effect that it was designed to have by Ms. Clark.  In the future, I'd eliminate the sugar, and amp up the vinegar.  I know that the sugar is to dampen the heat, but it also removes the tanginess that you'd want in a salad after a spicy meal.

cuke salad

This bottle of Cab Franc is amazing...just perfect with something a bit spicy!

Dateline: May 27, 2020. Cooking with Lucas Sin

My friend, Servet, sent me a link to a YouTube video live cooking demo presented by the Asian Society featuring Lucas Sin and Matt Gross.  I have watched this video at least 3 times and enjoyed it each time.

According to Chef Sin, you can MaPo anything, so I made MaPo Dried Tofu Skin, as I had no soft tofu in the house.

The recipe is at the end of the video and it is a very interesting change up from my normal MaPo 

recipe and had tried another MaPo recipe about 2-3 weeks ago. 

I will say, that Chef Sin's is a really delicious version.

My suggestion when using tofu skin is a) break up the dried sticks in at least 1/2 size, b) soak in cold water for at least 1 hour, c) boil in salted water a la the soft tofu, d) cut into bite sized pieces before adding to the pan.

Before the peas

The pork was cooked separately.  He strongly suggested that unless you have the jet engine providing the heat to your wok, cook in a regular saute pan on the stove top.  

Once the pork or beef is crisped and thoroughly browned up, remove from the pan and hold to the side.  In this same pan the aromatics (chopped garlic, chopped ginger, sliced scallions, soaked and chopped fermented black beans), were then cooked in the rendered pork fat and when softened, add in doubanjiang, chicken stock, shaoxing, mirin, and dark soy.  Taste, if too salty, add a bit of sugar, mine tasted just right, salty, spicy, and full of umami. Next add in the boiled tofu skins cut into bite sized pieces and let them simmer in the sauce for a bit.  Add the fried ground pork and mix carefully.

I followed his direction to apply the cornstarch slurry in 3 additions.  As the sauce slowly tightened up, I then added some chopped chives and raw English peas, and stirred around some more.  I served over rice and got ready to really enjoy dinner.

Final dish

This was an extremely satisfying MaPo Tofu Skins.  I was completely sorry that I only used 1/2 lb ground pork.  I wish that I had doubled the recipe and used the entire pound.  Next time I will know that this is delicious and needs to be doubled up.  Damn, it was really good.  So sorry I had just made enough for 2 people.  Coupled with the margarita, it was a delightful dinner over Zoom with Servet.

It was spicy, but not blow your head off spicy.  It was salty, as most Chinese food is, but it was  balanced in a good way.  I would love to try this with soft tofu.  This version was excellent and will remain the rotation.  A big shout out to Chef Lucas Sin for sharing his recipe.

Dateline: May 16, 2020 Alabama banished and Pork Tenderloin is in

Today, we cleaned up our little corner of Alabama on our deck in Brooklyn, NY.  We put all the grills, (3, but who is counting?  Oh, my husband is!) into reasonable places and cleaned up the fence, grill areas, and plantings.  The area is able to be used easily, and those things that are necessary for each grill set up are right there next to that grill!  A miracle.

It took us the better part of a sunny afternoon, and we are both a bit sunburnt and a bit loopy.  Me, I'm loopy from a can of Saturday Session Sauvignon Blanc and a killer margarita.  I have adjusted my recipe for the margarita, 2 parts tequila, 1 part triple sec, 1/2 part lime juice, 1/2 part lemon juice, 4 dashes of Fee Brothers Fee Foam in a shaker with ice.  Shake until the whole thing until it sounds full, strain into a glass with new ice, with a float of mezcal on top.  Sit back, enjoy the world going to pot and ponder dinner.

Fuck!  Dinner!  I had 2 smallish pork tenderloins marinating in the fridge.  The marinade was a sliced jalapeno, several cloves of garlic sliced, a thumb of ginger sliced and the remainder of a bottle of vinho verde.  Shake in some ancho chili pepper, some chipotle chili pepper and some lemon pepper and squish all around the tenderloins!  Put in fridge again, and forget about it.

At about 6pm I started the grill up using apple wood pellets and when it got to 350° F I put the meat and unshucked corn on the cob onto the grates.  Closed the lid and walked away to talk to a neighbor.  About 20 minutes later came in to slurp off the margarita, and slowly wandered out to check on the grill.

Everything was going fine, except that I discovered that the hot spot of the grill is to the left, not the right so I switched the meat and corn around.  Closed the lid and walked away to the rest of my margarita!

Meat reached 145°F and I took it off the grill along with the corn.  Set the table, microwaved the broccoli from the other night and dinner was done.  The corn was superb, clearly not local, but absolutely delicious.  When I tasted the meat, the first flavor that hit was jalapeno. After that, came the smoke.  Not much garlic or ginger came through.  It was the grassiness of the jalapeno that I caught, not the spice.

sliced pork tenderloin

reheated broccoli

full plate

I had a second piece of corn and am thinking about going back into the kitchen for the last ear while Bill is on a Zoom call.  Teehee.  Also, it is obvious that I am an around the cob corn eater, not a down the line eater.  Just sayin'.  I have a pineapple, watermelon, apple, or pear waiting for dessert.  Or I could be really bad and eat a spoonful of the, wait for it, dark chocolate hummus.  I had to try it.  It is awesome!  A little on the grainy side because of the beans, but nice and chocolate-y with a slight sweetness.  Tribe brand.

PS:  In case you were wondering, my mod that I did yesterday worked great.  The lavalock welting kept the heat in and the grill running true to temp for the cook.

Dateline: May 13, 2020. In honor of Jack, an exploration of soup, Lentil Hodgepodge

So Jack, a twice removed cousin of my husband, Bill, stayed with us for 2 months last fall.  It was lovely having him and truth be told, sorry to see him move into his own apartment.  Currently he is hunkered down with his parents, sister, and soon to be brother-in-law in Rehoboth, Delaware.  He asked if I would write something about soup.  I did.  I was inspired to follow it up by making soup/stew for dinner tonight.

Ingredients

2 carrots, peeled and sliced into spoon-sized chunks

3 stalks of celery, cut into spoon-sized chunks

1 large onion, cut into spoon-sized chunks

1 leek, cleaned and cut into pieces

1 fennel bulb, cored, cut into spoon-sized chunks

4 andouille sausages, cut into rounds

1 T garlic flavored oil

1 T olive oil

1 bunch kale, stripped and chopped into spoon-sized pieces

1 bunch parsley with stems, chopped up

6 small zucchini, cut into spoon-sized chunks

10 small steamed potatoes

1 c brown lentils, rinsed

1 28 oz can diced tomatoes

600 ml dry white wine

1 qt chicken stock, preferably homemade

1/2 packet Goya Sazon

1 T nutritional yeast

Method

Aromatics into the pool

In a large dutch oven or soup pot put the oil.  When it is hot, add the first 6 ingredients and cook until the onions are softened and the sausage gives up some of its fat.  Salt and Pepper the aromatics gently.  

lentils ready for a swim

Add in the lentils and mix well

Add in the tomatoes, and mix

secret ingredient

Add the yeast in, and mix well to blend in.

bubble, bubble

Umami bombs away

Now add in the stock, mix well and bring to a slow simmer














Add in your greens and stir

Use any inexpensive light wine you have on han

Cover and simmer until lentils are almost tender, about 30-35 minutes.  Then add in your zucchini and potatoes.  Cover and simmer until ready.

All together now

And to finish things out, a lovely cucumber, onion, tomato, beet, and feta salad

Dateline: May 9, 2020 MAPO TOFU! Oh, yeah baby, it's on!

Mapo Tofu is my Chinese restaurant test dish.  If they make a good one, then nothing else will be horrid.  If they make a bad one, then the place gets scratched off my list and I move on to another one in the future.  Cold?  You bet, but I can't waste time with bad Chinese food.

I'm going to try a new recipe for a trusted source.  Mapo Tofu this recipe is straight forward, no fancy ingredients, well, doubanjiang and sichuan peppercorns are necessities and aren't easily subbed for.  Shaoxing can be subbed with dry sherry or a light dry vermouth.  My strong suggestion is to order some from Amazon.  I really like Pixian doubanjiang because it has the right amount of zip and salt without too much of each.  I bought one of the big jars, and then refill it with the bagged versions.  Pixian has the 3 diamonds on its label.

This is the pork, wine, ginger and soy  

tofu and scallions,  chopped and ready

wine, soy, doubanjiang,  and chili oil

Here is the almost finished product.  It just has to cook for a bit so that the tofu soaks up all that spicy goodness.  Final garnish of toasted sichuan pepper corns and scallion greens.  Delicious

Note:  This was a very different version than I usually make, I really liked it.  It has no garlic in it!  Shock of shocks!  I am going a day without garlic?