Sichuan Pork

Sichuan Pork is a vibrant dish from the Sichuan province in China, known for its robust flavors. This recipe features a balanced blend of numbing Sichuan peppercorns and fiery dried red chilies, offering an exciting taste journey for those who appreciate spicy foods. The pork remains tender and juicy, enveloped in an aromatic sauce that captivates the senses. Pairing Sichuan Pork with steamed rice completes the meal, delivering a delightful exploration of Sichuan cuisine.

Ingredients

• 1 lb whole pork loin, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 Tbsp soy sauce
• 1 Tbsp Sichuan peppercorns
• 6 whole dried red chilies
• 2 Tbsp vegetable oil
• 1 Tbsp sugar
• 1/2 cup chicken broth
• 2 stalks green onions, sliced

Instructions

1. In a small bowl, marinate the pork slices with soy sauce and set aside for 10 minutes.
2. Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
3. Add garlic, ginger, Sichuan peppercorns, and dried red chilies. Stir-fry for 1 to 2 minutes until fragrant, being careful not to burn the spices.
4. Add the marinated pork to the wok and stir-fry for 3 to 4 minutes until browned and cooked through.
5. Stir in sugar and chicken broth. Reduce the heat and simmer for 2 to 3 minutes until the sauce thickens slightly.
6. Add the sliced green onions and toss everything together to combine evenly.
7. Serve the Sichuan Pork immediately with steamed rice.

Keywords: Dinner, Spicy, Tender, Hearty, Chinese

Spice Rack: Sichuan Peppercorns, Dried Red Chilies

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