Dan Dan style ground pork

This is a quick recipe inspired from Dan Dan noodles, the spicy Chinese szechuan noodles. I regularly use it as a quick way to add some tasty protein to a bowl of ramen. I always use some variation of this basic recipe when I'm making tantamen.

Hope you enjoy this recipe and I'll be posting a few more like this with recipes for individual toppings for ramen.


  • 450 g ground pork
  • 1 tbsp chinese black vinegar
  • 1 tbsp garlic (minced)
  • 1 tbsp ginger (minced)
  • 1 tbsp onion (minced)
  • 1 tsp gochujang
  • 1 tbsp soy
  • 1 tbsp dark honey
  • 1 tbsp sesame oil
  • 1 tsp szechuan pepper
  • 1 squeeze of lime juice


There is no science to this or set recipe I usually stick to, I always just throw this one together using more or less the same ingredients every time, but maybe mixing up the quantities or throwing something new in.

Its fairly simple to make, they main thing is to make sure you get a nice milliard reaction going on with the meat and veg. I find cooking on a medium to high heat ideal, you don't want to over cook the meat and under cook everything else or vise versa.

  1. Add oil to the frying pan and add the pork. Break up and coat in the oil. Turn the heat up to medium high and start browning the meat. Starting from a cold pan will allow the delicious pork fat to render out.
  2. When the pork is just about to start browning, put the garlic, ginger and onion in. Continue to fry for another 5 to 10 minutes, tossing the ingredients every minute or so, until the everything is nicely caramelized, be-careful not to burn it.
  3. Add the gochujang and mix in well and cook for a 2 to minutes.
  4. Mix together the vinegar, soy, honey and lime juice.
  5. Pour in the mixture and deglaze the bottom of the pan, stirring the contents well and making sure to scrape the pan to get all that good stuff off the bottom.
  6. Let it cook a further 2 to 3 minutes or until the liquids have reduced away and everything is coated in the reduced mixture.
  7. You can store this for a few days in the fridge or freeze into portions that you can easily defrost when needed.