This is the first time I made this dish and used two recipes to make my own version. I used the one from Larkin Cen mostly, but I cooked the pork using another recipe as it contained basic ingredients such as garlic and ginger, which I thought would give the pork a nicer flavour. Everything was made from scratch except for the crunchy chilli oil, that came from a jar. I couldn't get the traditional preserved mustard greens (yacai), so I made Quick-pickled turnips to give a bit of crunch and sweetness to the dish. I can see why it is a very popular street food in Sichuan. A lovely dish for a relatively cold evening. Ingredients: Quick-pickled turnips 250g of baby turnips, or regular turnips 1 tbsp of salt 125ml of water 125ml of rice wine vinegar 100g of caster sugar Dan dan sauce 100g of sesame paste or smooth peanut butter 10g of light soy sauce 1/2 tsp caster sugar 1 pinch of Sichuan peppercorns 1 garlic clove, ideally confit or roasted 1/2 tbsp of toban djan chilli bean ...