Pale Ale Sichuan Pork Nachos

Now for some thing completely different. Vida and I went into our local, over-priced organic grocery and they were giving out a sample of Sichuan Pork Ragu. We tasted it, and the thought sprang to Vida’s mind, “How awesome would Sichuan Pork Nachos be?” Pretty f’ing AWESOME…but nachos need beans, and the thought of black beans with Sichuan pork sounded, well. Then, like a lightening bolt, edamame…EDAMAME! Thus, this recipe was born. And add the Terminal Gravity Weed Whacker, a session beer, and you got some magic partners.

Gochujang is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Traditionally, it has been naturally fermented over years in large earthen pots outdoors, more often on an elevated stone platform

Pale Ale Sichuan Pork Nachos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Pale Ale Sichuan Pork Nachos

Pale Ale Sichuan Pork Nachos


  • 4 oz. Terminal Gravity Weed Whacker
  • 1 lbs. ground pork
  • 2 TBSP gochujang (spicy chile & bean paste)
  • 1 TBSP Sichuan peppercorns
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, chopped
  • 1 TBSP chili paste
  • 1 TBSP soy sauce
  • 2 TBSP canola oil
  • 1 TBSP light brown sugar
  • Kosher salt, to taste
  • 1 cup edamame
  • 1 bag tortilla chips


  1. Over medium heat, add 1 TBSP of oil to a deep sauté pan.
  2. Add onions, cook until light golden
  3. Add remaining TBSP of oil and pork
  4. Cook the pork until cooked through (roughly 8 minutes)
  5. Add garlic and cook until fragrant
  6. Stir in beer, gochujang, chili paste, peppercorns, soy sauce, and sugar
  7. Bring to a low simmer and hold for 10 minutes
  8. Arrange Sichuan Pork ragu, tortilla chips, and edamame on a platter
  9. Get your kung fu movie on!

The starting lineup
The starting lineup
Pale Ale Sichuan Pork Nachos arranged and ready to go
Pale Ale Sichuan Pork Nachos arranged and ready to go