Pork and Beans?

It’s not what you might think.  What may sound like a cowboy’s fireside meal is actually a classic Sichuan dish.  Typically made with Chinese long beans and fatty pork, our dish uses locally grown vegetables and heirloom pork.  In Chicago, we use Becker Lane Farm’s organic Berkshire pork. Berkshire pork is considered the finest heirloom pork and known for its rich flavor and well marbled meat.  We chop the meat and stir fry with Fresno chilies, bamboo shoots, and shiitake.  A quick toss with sweet, wrinkled beans, locally grown cherry tomatoes and fiery Sichuan sauce and this dish is ready to serve. 

Pork and Beans is one of this month’s featured recipes at all Big Bowl locations.  Priced at only $3.95, our idea to offer a smaller portion our guests can enjoy as either an appetizer or side dish has been popular. Last month’s feature, a spicy eggplant dish with sunburst tomatoes, was a hit with guests not sure if they even liked eggplant. 

Look for a special small dish every month at Big Bowl.  We are already busy working on next month’s lineup. Try the Pork and Beans and let us know what you think. We love hearing from our guests.