Sichuan-style Stuffed Figs

Ingredients

In the original Spanish dish, Figues albardaes, the figs are typically wrapped in bacon and pan-fried. However, in this Sichuan adaptation, the bacon is replaced with a filling made of ground pork, Sichuan peppercorns, garlic, and ginger. Additionally, the figs are simmered in a spicy Sichuan sauce to infuse them with the bold flavors of Sichuan cuisine. We alse have the original recipe for Figues albardaes, so you can check it out.

• 12 fresh figs 12 fresh figs
• 200g (7oz) ground pork 200g (7oz) ground pork
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tsp grated ginger 1 tsp grated ginger
• 1 tsp Sichuan peppercorns, crushed 1 tsp Sichuan peppercorns, crushed
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• 2 tbsp soy sauce 2 tbsp soy sauce
• 1 tbsp rice vinegar 1 tbsp rice vinegar
• 1 tbsp chili bean paste 1 tbsp chili bean paste
• 1 tsp sugar 1 tsp sugar
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 15g, 12g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cut a small slit in the top of each fig and gently remove a small portion of the flesh to create a cavity.
2. 2.
   In a bowl, combine the ground pork, minced garlic, grated ginger, and crushed Sichuan peppercorns. Mix well.
3. 3.
   Stuff each fig with the pork mixture, pressing gently to ensure it fills the cavity.
4. 4.
   Heat vegetable oil in a pan over medium heat. Add the stuffed figs and cook until golden brown on all sides.
5. 5.
   In a separate bowl, whisk together soy sauce, rice vinegar, chili bean paste, and sugar to make the Sichuan sauce.
6. 6.
   Pour the Sichuan sauce over the cooked figs in the pan. Reduce the heat to low and simmer for 5 minutes, allowing the flavors to meld together.
7. 7.
   Transfer the stuffed figs to a serving dish, garnish with fresh cilantro, and serve hot.

Treat your ingredients with care...

• Ground pork — Ensure the ground pork is cooked thoroughly to an internal temperature of 160°F (71°C) to ensure food safety.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan before crushing them to enhance their aroma and flavor.

Tips & Tricks

• For an extra spicy kick, add a pinch of dried chili flakes to the Sichuan sauce.
• Serve the stuffed figs as an appetizer or alongside steamed rice for a complete meal.
• If fresh figs are not available, you can use dried figs soaked in warm water for 10 minutes before stuffing and cooking.

Serving advice

Serve the Sichuan-style stuffed figs hot as an appetizer or as part of a Sichuan-inspired feast. They pair well with steamed rice and a side of stir-fried vegetables.

Presentation advice

Arrange the stuffed figs on a platter, drizzle some of the Sichuan sauce over them, and garnish with fresh cilantro leaves for an elegant and vibrant presentation.