"Our MÁLÀ Sichuan jerks are pleasantly spicy, salty and savory. Rounded out with a blend of star anise, cinnamon, and cloves, these spices bring out hints of floral and smoky notes. This is one flavor that I can’t live without. The inspiration behind our MÁLÀ jerk comes from the recipe behind the famous signature dish of the Sichuan province in China, Mapo tofu. Every family has their own unique recipe, but traditionally, it’s made with Sichuan peppers, ground pork, tofu, and doubanjiang (a spicy fermented bean paste), with a side of rice (absolutely not optional!). This is the go-to meal for my family and I when we want something quick, simple, and delicious."
About Bonjerk:
"Chinese flavors were developed across centuries of craft and care.
"Bonjerk is my way of staying close to those flavors I grew up with—the ones that appeared on dim sum carts, at family dinners and in the meals that always made our house smell like home.
"Born in Hong Kong and raised in Kansas, I created Bonjerk as a flavorful confluence of those two worlds. Every new recipe starts with hours of experimenting in my kitchen.
"Our jerky is made with pork— the soul of Chinese cuisine. During the Shang Dynasty, pigs were kept indoors alongside families. A pig under your roof meant your house was lived in. It meant home.
"Honoring the animal is what led me to whole-animal butchery and to the belief that “farm to table” is a responsibility, not just a concept. We take pride in sourcing thoughtfully, with the goal of eventually using the entire animal across our product line."
