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Norway, Europe · Fårikål

Sichuan Peppercorn Fårikål (Norwegian × Chinese)

Fårikål's peppery soul meets Sichuan peppercorns: lamb and cabbage stewed clear with ginger, spring onion and Shaoxing wine, served with a garlic chilli-oil soy dip.

ServingsServes 2
Total cooking time2 h
DifficultyMedium
About servingsThe Sichuan pepper and black peppercorns are whole; pick them out as you eat.

Method

  1. Put the lamb in a pot, cover with cold water and bring to the boil over high heat. Let it boil for more until grey foam rises, then drain and rinse the meat under running water. This Chinese blanching step removes the gamey edge and impurities for a clear broth.

    Add in this stepBone-in lamb (neck or ribs, in 5 cm pieces) 600 g

    high heat

  2. Slice the ginger thinly and cut the spring onions into 5 cm lengths. Cut the cabbage into 3 to 4 cm wedges with a piece of core on each. In a 3 L pot, lay the blanched lamb with the ginger and spring onion, sprinkle over the Sichuan pepper, black pepper and salt, then top with cabbage. Repeat the layers if you have more, then pour in the Shaoxing wine and water.

    Add in this stepWhite cabbage 600 gFresh ginger 10 gSpring onions 2Sichuan peppercorns 1 tspWhole black peppercorns 1 tspSalt 1¼ tspShaoxing rice wine 2 tbspWater 450 ml

  3. Bring to the boil over high heat, cover, turn down to low heat and simmer for . It's ready when the meat comes easily off the bone and the cabbage is translucent and soft.

    high heat→low heat

  4. About 30 minutes before the end, rinse the rice 2 or 3 times, put it in a 16 cm pot with the water and bring to the boil over high heat. Cover, turn down to low heat and cook for , then turn off the heat and let it steam for 10 minutes.

    Add in this stepJasmine rice 150 gWater for the rice 210 ml

    high heat→low heat

  5. In a small bowl, mix the soy sauce, black vinegar, finely chopped garlic and chilli oil for dipping.

    Add in this stepSoy sauce 2 tbspChinkiang black vinegar 1½ tspGarlic cloves 1Chilli oil 1 tsp

  6. Taste the broth and season with salt. Serve the meat and cabbage in bowls with the broth, with the dip and rice alongside; dunk the lamb in the sauce as you eat.

Cook's tip

Sichuan pepper makes your tongue tingle, so start with half the amount the first time. Toasting it in a dry pan for 30 seconds lifts the aroma a lot. Leftover broth makes a great noodle soup.

Cooking it at camp

Blanch the lamb at home, then at the campsite just layer it in a Dutch oven and simmer. Ready-cooked rice pouches let you manage with a single burner. Keep the raw meat in a cooler below 5 °C.