Sichuan-style pork

Ingredients

2 servings

• 200 g pork shoulder
• 1 tbsp Shaoxing wine
• 1 pinch sugar
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• white pepper
• 3 tbsp cornstarch mixed in a little water
• 15 dried chilies
• 1 tbsp Sichuan peppercorns
• 4 tbsp vegetable oil
• 2 tbsp doubanjiang
• 800 ml boiling water
• 2 green onions
• 3 cloves garlic
• 1 piece ginger
• 1 tbsp soy sauce
• 1 pinch sugar

Steps

1. 1

   Cut the pork into thin strips.

2. 2

   In a bowl, combine the pork, white pepper, soy sauce, and Shaoxing wine. Mix well and let marinate for 15 minutes.

3. 3

   Add the cornstarch diluted in a little water and mix.

4. 4

   Dry-fry the chilies and Sichuan pepper.

5. 5

   Let cool and coarsely chop the chilies.

6. 6

   In a wok, pour 2 tbsp of oil and fry the doubanjiang.

7. 7

   Add the ginger and garlic and fry for 1 minute.

8. 8

   Add the chilies and Sichuan pepper before incorporating the pork. Sauté everything.

9. 9

   Pour in the boiling water.

10. 10

    Add the sugar and soy sauce.

11. 11

    Simmer over low heat for 5 minutes.

12. 12

    Serve with coriander and a bowl of rice on the side.