What is szechuan pork

If you make this recipe, snap a photo and hashtag it LeitesCulinaria. We'd love to see your creations on Instagram , Facebook , and Twitter. Steve, thanks for asking, terrific question! It would be nice to hear whether a cook used lean pork loin or fatty butt shoulder. I think country-style ribs would also be delicious with this rub. Same for grilling the slices, a nice variation. Last copy! Everything looks so good. Oh god I would so use pork belly or shoulder for this… I have this book, how is it I never noticed the recipe?!

Thanks for posting!! And the fattier the cut, the better…as you clearly know! Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting. Upload a picture of your dish Image. Notify me of follow-up comments by email. Notify me of new posts by email. Friend's Email Address. Your Name. Your Email Address. Skip to content. Jump to recipe. Add the ground Sichuan peppercorns, five-spice powder and salt.

Mix well. Heat the cooking oil in a wok, swirling to thinly coat as much of the cooking surface as possible. Add the pork and cook over high heat, stirring occasionally, until lightly browned. Add the ginger and star anise. Continue cooking until the pork acquires a deeper color. Pour in the broth. Bring to the boil. Lower the heat, cover and simmer for 30 to 35 minutes or until the pork is tender and most of the liquid has been absorbed.

Scoop out the pork and transfer to a plate or bowl. Keep hot. To the remaining liquid in the pan, add the soy sauce, honey and rice vinegar. Cook over high heat until reduced, thick and sticky. Watch the sauce closely as there is a very small window between sticky and burnt.

Course Entree. Cuisine Asian. Servings 4. Combine marinade ingredients and chicken in a bowl and chill while preparing remaining ingredients. Heat 2 Tablespoons oil in a wok or large skillet over a medium-high heat.

Add pork and marinade and stir-fry minutes or until pork is done. Set aside. In a bowl, whisk together sauce ingredients, broth to sesame oil. Heat 1 Tablespoon oil in wok and stir-fry onion, bell pepper and stir-fry minutes. Add garlic, ginger and chile paste, stir-fry seconds. Add sauce mixture and cook additional minute or two or until thick, stirring constantly. Add pork, peanuts and green onions and cook another minute or until heated through.

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