Sichuan Thursday Family Supper

1. FINAL MENU

• Name of the meal: Sichuan Thursday Family Supper
• Cuisine: Sichuan
• Serve time: 17:00

This menu is worth sitting down for because it pairs a classic, textural centerpiece — thin, twice-cooked pork belly slices crisped in a fragrant doubanjiang and Sichuan-pepper glaze — with two contrasting cold sides to cut the richness, and plainly steamed jasmine rice to anchor every bite; the plan is timed so the wok finish is seconds from service, preserving texture while keeping the cook's workload compact and solo-friendly.

• Twice-Cooked Pork (Hui Guo Rou)
• Sichuan Shredded Potato Salad (cold, crunchy)
• Smashed Cucumber with Chili-Garlic Dressing
• Steamed Jasmine Rice
• Chrysanthemum Honey Tea (kid-friendly)
• Off-dry Riesling, 1 bottle (adult beverage)

2. FULLY EXECUTABLE RECIPES

Twice-Cooked Pork (Hui Guo Rou)

Equipment

• 3–4 L saucepan with lid for parboiling
• Large fine-mesh colander or tongs
• Chef's knife and cutting board
• 30 cm (12") wok or 28 cm heavy skillet
• Metal spatula or wooden spatula
• Plate and paper towels
• Small bowl for sauce

Ingredients

• Pork belly, skin-off, 700 g
• Water, 1.5 L (for parboiling)
• Shaoxing wine (or dry sherry), 30 ml ⁺
• Fresh ginger, 30 g (≈ 1 large thumb) sliced ⁺
• Garlic, 3 cloves (≈ 9 g) minced ⁺
• Green parts of scallions, 2 stalks (≈ 30 g) sliced into 4 cm lengths ⁺
• Leek (white and light green), 200 g, cut into 5 mm rounds (if leek unavailable: 2 large scallions separated into white & green whites) — substitution listed below
• Doubanjiang (fermented broad-bean chili paste), 15 g (1 tbsp) — keeps base at medium heat
• Light soy sauce, 15 ml (1 tbsp) ⁺
• Chinese black vinegar (or Chinkiang vinegar), 15 ml (1 tbsp) — substitution: rice vinegar + 5 ml dark balsamic
• Granulated sugar, 10 g (2 tsp) ⁺
• Ground Sichuan peppercorns, 1/2 tsp (use whole toasted and grind or pre-ground) — if unavailable: 1/4 tsp black pepper (no numbing)
• Neutral oil with high smoke point (peanut, rapeseed, or vegetable), 45 ml (3 tbsp) ⁺
• Salt, 5 g (1 tsp) ⁺
• Toasted sesame oil, 5 ml (1 tsp) ⁺
• Spring onion greens for garnish, 1 stalk (sliced thin) ⁺

Practical substitutions:

• Leek substitution: 2 large scallions (use whites in the stir-fry and greens for garnish).
• Doubanjiang inconsistent? Substitute with 12 g (3/4 tbsp) gochujang + 1 tsp soy + 1 tsp chili oil and reduce sugar by 2 g (less authentic heat and fermentation but workable).

Cooking / Baking

• Parboil and final wok-finish. Total cook time (active): 42 minutes (parboil 30 min active, final stir-fry 12 min active). Cooling time 10 min (passive).

Instructions

1. (Parboil — Pork belly) Put pork belly (700 g), 1.5 L water, 30 ml Shaoxing wine, 30 g sliced ginger, and 1 tsp salt into the saucepan. Bring to a steady simmer over high heat, then reduce to medium-low and simmer uncovered for 30 minutes until the pork is cooked through but not falling apart.
2. Remove pork with tongs to a plate; reserve 120 ml (1/2 cup) of the boiling liquid for possible sauce adjustment. Let pork cool 10 minutes until safe to handle.
3. Slice cooled pork belly across the grain into 3–4 mm thick slices. Pat slices dry with paper towels. Arrange on a plate ready for the wok.
4. (Mise en place) Mince 3 cloves garlic (9 g), slice 200 g leek into 5 mm rounds, cut 2 scallion greens into 4 cm lengths; measure sauces: 15 g doubanjiang, 15 ml soy, 15 ml black vinegar, 10 g sugar, 1/2 tsp ground Sichuan peppercorns, 5 ml sesame oil.
5. Heat the wok on high until just smoking, add 30 ml neutral oil (2 tbsp). Add pork slices in a single layer — work in two batches if they crowd — and stir-fry until edges brown and some fat renders, about 3–4 minutes per batch. Remove browned pork to a plate (leave rendered fat in the wok). Keep all pork in the plate.
6. Reduce heat to medium-high. Add remaining 15 ml oil to the wok if needed. Add doubanjiang and stir 30 seconds until aromatic (watch for spatter).
7. Add minced garlic and sliced leek; stir 60–90 seconds until leek softens and garlic is fragrant.
8. Return pork to the wok, add soy, black vinegar, sugar, and 1/2 tsp ground Sichuan peppercorns. Toss vigorously 2–3 minutes until sauce clings to pork and reduces slightly. If sauce looks too thick, add 1–2 tbsp of the reserved boiling liquid to loosen.
9. Turn off heat, add 5 ml sesame oil, toss once, transfer immediately to serving dish, scatter sliced spring onion greens on top. Serve at once (this final stir-fry is scheduled to finish within 5 minutes of service).

Total cook time: 42 minutes active (plus 10 minutes passive cooling).

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Sichuan Shredded Potato Salad (凉拌土豆丝) — cold, crunchy

Equipment

• Vegetable peeler and mandoline or knife
• Large bowl
• Small saucepan
• Fine-mesh strainer
• Pair of tongs or chopsticks

Ingredients

• Russet or Yukon gold potatoes, 600 g (about 2 large) peeled and julienned (matchstick, ~2–3 mm × 5–6 cm)
• Water (for blanching), 1.5 L
• White vinegar, 15 ml (1 tbsp) ⁺
• Salt, 6 g (1 tsp) ⁺ (for blanching)
• Sesame oil, 10 ml (2 tsp) ⁺
• Light soy sauce, 10 ml (2 tsp) ⁺
• Rice vinegar, 10 ml (2 tsp)
• Garlic, 1 clove (3 g) minced ⁺
• Fresh cilantro, 6 g (small handful) finely chopped (optional)
• Toasted sesame seeds, 10 g (1 tbsp) for garnish

Practical substitutions:

• If russet not available, use any waxy potato and reduce blanch time by 30 seconds.

Cooking / Baking

• Blanch then cold-dress. Total active cook time: 10 minutes.

Instructions

1. Fill saucepan with 1.5 L water, add 1 tsp salt and bring to a rolling boil.
2. While water heats, peel and julienne potatoes into 2–3 mm sticks, immediately place into a bowl of cold water to stop oxidation.
3. When water boils, drain potato sticks and add them to boiling water. Blanch 2.5 minutes exactly (they should be tender-crisp).
4. Immediately drain into fine-mesh strainer and plunge into a bowl of ice water (or very cold tap water) to stop cooking; drain thoroughly for 2 minutes.
5. In a large bowl whisk 10 ml soy, 10 ml rice vinegar, 15 ml white vinegar, 10 ml sesame oil, 1 clove minced garlic, and 6 g chopped cilantro (if using).
6. Add drained potato sticks, toss well until evenly coated. Taste (do not add extra chili). Sprinkle toasted sesame seeds on top.
7. Chill or hold at cool room temperature until serving. Total active cook time: ~10 minutes.

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Smashed Cucumber with Chili-Garlic Dressing (拍黄瓜)

Equipment

• Large mixing bowl
• Rolling pin or blunt-side chef's knife for smashing
• Small bowl for dressing

Ingredients

• English or Kirby cucumbers, 2 large (≈ 600 g total) washed
• Salt, 4 g (3/4 tsp) ⁺
• Garlic, 2 cloves (6 g) minced ⁺
• Light soy sauce, 10 ml (2 tsp) ⁺
• Rice vinegar, 15 ml (1 tbsp)
• Sesame oil, 10 ml (2 tsp) ⁺
• Sesame seeds, 5 g (1 tsp)
• Black rice vinegar or dark vinegar optional, 5 ml (1 tsp) — optional
• Mild chili oil (for the shared base kept light), 5 ml (1 tsp) — optional; adults may add extra at table

Practical substitutions:

• If English cucumbers unavailable, use 2 small garden cucumbers; peel thinly if waxed.

Cooking / Baking

• No cooking. Total active time: 12 minutes.

Instructions

1. Trim cucumber ends, cut each cucumber into 6–8 cm pieces. Place a piece on cutting board, cover with plastic wrap and smash firmly with rolling pin or the flat of a knife until flesh cracks and splits. Repeat for all pieces.
2. Break smashed pieces into bite-sized chunks and place in bowl. Sprinkle 3/4 tsp salt over cucumbers, toss and let sit 5 minutes. Then gently squeeze out excess water and drain.
3. In small bowl combine 6 g minced garlic, 10 ml soy, 15 ml rice vinegar, 10 ml sesame oil, 5 ml chili oil (optional for mild shared base). Toss dressing with cucumbers. Sprinkle 5 g sesame seeds. Hold chilled or at room temperature until serving.

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Steamed Jasmine Rice

Equipment

• Medium saucepan with tight-fitting lid (about 2 L) or rice cooker
• Fine-mesh sieve
• Measuring cup

Ingredients

• Uncooked jasmine rice, 360 g (2 cups; ~180 g per cup) — yields ~4 cups cooked for 4 people
• Water, 540 ml (1.5× rice by volume; stovetop method) ⁺
• Salt, 2 g (1/3 tsp) ⁺
• Neutral oil or butter, 5 ml (1 tsp) ⁺ (optional, for sheen)

Practical substitutions:

• If rice cooker available, follow cooker water line for 2 cups.

Cooking / Baking

• Stovetop steaming. Total active cook time: 22 minutes (including bring-to-boil and simmer).

Instructions

1. Rinse 360 g jasmine rice in a fine-mesh sieve under cold water until water runs clear (~1 minute). Drain well.
2. Combine rinsed rice, 540 ml water, and 1/3 tsp salt in the saucepan. Let sit 5 minutes (optional) to hydrate.
3. Bring to a vigorous boil over high heat uncovered, then immediately reduce to low, cover and simmer 12 minutes undisturbed.
4. Turn off heat and let rest, covered, 8 minutes. Fluff with fork and add 1 tsp neutral oil or butter if desired. Keep covered until serving.

Total cook time (active on stove): 22 minutes.

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Chrysanthemum Honey Tea (kid-friendly)

Equipment

• Kettle or small saucepan
• Pitcher, measuring spoons
• Glasses and ice

Ingredients (total for 4 servings)

• Dried chrysanthemum flowers, 6 g (about 6 small flowers) OR 4 chrysanthemum tea bags
• Water, 1.2 L
• Honey, 30 g (2 tbsp)
• Lemon slices, 4 thin slices (optional, for brightness) — substitution listed below
• Ice, as desired

Practical substitutions:

• If chrysanthemum unavailable, use jasmine tea leaves 6 g and reduce steep time to 2 minutes.

Cooking / Baking

• Brew and chill. Active time: 8 minutes (plus chilling).

Instructions

1. Bring 1.2 L water to a gentle boil, remove from heat and add chrysanthemum flowers or tea bags. Steep 4 minutes, then remove flowers/bags.
2. Stir in 30 g honey until dissolved. Cool to room temperature then chill in fridge 30–60 minutes or serve over ice immediately for a lightly warm version.
3. Serve in glasses with a lemon slice optional.

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Off-dry Riesling — adult beverage

Equipment

• Wine glasses
• Refrigerator (for chilling)

Ingredients

• Off-dry Riesling, 1 bottle (750 ml) — look for a Kabinett or Spätlese level from Germany or an off-dry Alsace/Alsatian-style bottle

Cooking / Baking

• None (purchased). Serving suggestion: chill to 8–10 °C and pour.

Instructions

1. Refrigerate bottle at least 2 hours before service. Serve in white-wine glasses chilled.

3. LINEAR TIMELINE (15:20–17:00)

• 15:20: (Twice-Cooked Pork) Put 1.5 L water, 700 g pork belly, 30 g sliced ginger, 30 ml Shaoxing wine and 1 tsp salt into saucepan; bring to a boil over high heat.
• 15:25: (Twice-Cooked Pork) Reduce to medium-low and simmer uncovered for 30 minutes (set a visible timer).
• 15:25: (Smashed Cucumber) Wash cucumbers (600 g), trim ends and prep for smashing; set bowl, rolling pin and salt ready.
• 15:35: (Smashed Cucumber) Smash cucumbers, cut into chunks, sprinkle 3/4 tsp salt, let sit 5 minutes.
• 15:40: (Smashed Cucumber) Drain and squeeze excess water, mix dressing (minced garlic 6 g, 10 ml soy, 15 ml rice vinegar, 10 ml sesame oil, 5 ml optional mild chili oil). Toss cucumbers with dressing and refrigerate or hold chilled.
• 15:50: (Twice-Cooked Pork) Remove pork from simmer, reserve 120 ml cooking liquid, let cool on plate for 10 minutes.
• 15:50: (Shredded Potato Salad) Peel and julienne 600 g potatoes into matchsticks; keep in cold water to stop browning.
• 16:00: (Twice-Cooked Pork) Pat pork dry and slice into 3–4 mm slices; arrange on plate ready for final wok work.
• 16:00: (Shredded Potato Salad) Bring 1.5 L water to boil with 1 tsp salt; drain potato sticks from cold water and blanch in boiling water 2.5 minutes; immediately plunge into ice water, drain, then toss with dressing (10 ml soy, 10 ml rice vinegar, 15 ml white vinegar, 10 ml sesame oil, 1 clove minced garlic, 6 g cilantro) and chill.
• 16:20: (Shredded Potato Salad) Finish dressing toss and sprinkle 10 g toasted sesame seeds; hold chilled.
• 16:20: (Rice) Rinse 360 g jasmine rice in sieve until clear; drain.
• 16:30: (Rice) Combine rinsed rice and 540 ml water plus 1/3 tsp salt in saucepan, bring to boil uncovered.
• 16:34: (Rice) Reduce to low, cover and simmer 12 minutes.
• 16:40: (Twice-Cooked Pork) Prep mise en place: measure doubanjiang 15 g, soy 15 ml, black vinegar 15 ml, sugar 10 g, minced garlic 9 g, ground Sichuan pepper 1/2 tsp, slice leek 200 g, chop scallion greens.
• 16:46: (Rice) Turn off heat and rest covered for 8 minutes (do not open).
• 16:48: (Twice-Cooked Pork) Heat 30 ml oil in wok on high; begin final stir-fry: brown pork slices in single layer 3–4 minutes (work in one or two quick batches).
• 16:50: (Rice) Fluff rice and keep covered; rice is now ready to serve but keep covered until plating.
• 16:51: (Twice-Cooked Pork) Add remaining oil, add 15 g doubanjiang, stir 30 seconds, add minced garlic and sliced leek and stir 60–90 seconds.
• 16:54: (Twice-Cooked Pork) Return pork to wok, add 15 ml soy, 15 ml black vinegar, 10 g sugar and 1/2 tsp ground Sichuan pepper; toss 2–3 minutes until sauce glossy and clings.
• 16:57: (Twice-Cooked Pork) Off heat, add 5 ml sesame oil, toss once, transfer to warm serving dish; garnish with sliced scallion greens.
• 16:58: (Plating / Final checks) Reheat any side plates if desired; remove salads from fridge to counter; pour chrysanthemum tea over ice into glasses; take wine out of fridge to serving temperature if very cold.
• 17:00: (Service) Serve rice, Twice-Cooked Pork, Shredded Potato Salad, Smashed Cucumber; place bottle of Riesling and glasses on table and place extra mild chili oil or chili crisp for adult heat at table. Dinner served at exactly 17:00.

4. CONSOLIDATED SHOPPING LIST

Produce

• Fresh ginger, 30 g
• Garlic, 12 cloves (≈36 g) ⁺
• Scallions, 4 stalks (for leek substitute/garnish) ⁺
• Leek (white and light green), 200 g
• Russet or Yukon gold potatoes, 600 g
• Cucumbers (English or Kirby), 2 large (≈600 g)
• Fresh cilantro, 6 g (small bunch) ⁰
• Lemon, 1 (for tea garnish) ⁰

Meat / Seafood

• Pork belly, skin-off, 700 g

Dairy

• (none)

Dry Goods / Pantry

• Jasmine rice, 360 g (2 cups) ⁺
• Doubanjiang (fermented broad-bean chili paste), 15 g
• Light soy sauce, 50 ml ⁺
• Chinese black vinegar (Chinkiang) or dark rice vinegar, 15 ml
• Rice vinegar, 25 ml
• Shaoxing wine (or dry sherry), 30 ml
• Neutral cooking oil (peanut, rapeseed, or vegetable), 120 ml ⁺
• Sesame oil, 20 ml ⁺
• Granulated sugar, 10 g ⁺
• Salt, 18 g ⁺
• Ground Sichuan peppercorns, 1/2 tsp
• Toasted sesame seeds, 15 g ⁺
• Dried chrysanthemum flowers (or chrysanthemum tea bags), 6 g
• Honey, 30 g
• Optional mild chili oil (for base), 10 ml
• Optional chili crisp (for adults at table), 1 small jar ⁰

Drinks

• Off-dry Riesling, 1 bottle (750 ml)

Notes on marks: ingredients used in multiple components are marked with ⁺; items used only optionally are marked ⁰.

5. NOTES & ASSUMPTIONS

• Optional table-side items: extra mild chili oil and chili crisp for adults to add heat at the table; extra soy and vinegar on the side.
• Global substitutions: Leek may be substituted with 2 large scallions (use whites in stir-fry). If doubanjiang is unavailable, a reduced-heat gochujang + soy + chili oil mix is suggested (recipe lists substitution).
• Child-safety notes: Keep children away from the stove during the final stir-fry (16:48–16:57) — high heat and hot oil; supervise all hot liquid handling (parboil step).
• Timeline risks: The tightest execution window is the final 12-minute wok finish for the Twice-Cooked Pork (16:48–17:00). This period requires immediate attention and high stovetop heat; any delays will push service past 17:00.
• Practical mitigation mindset: Complete full mise en place before 16:40 (all sliced pork, measured sauces, leek and garlic prepped). Have the wok on a high-power burner and all utensils within reach. If you anticipate interruptions, shorten the parboil rest by cooling pork in a shallow tray to speed slicing, and prioritize the pork final stir-fry over minor reheating of cold-holding sides (cold sides are intentionally chosen to hold).
• Latest safe start time: You can start as late as 15:20 for a 17:00 serve.