Sichuan pork

Recipes / Meat

The Chinese Moon Festival is the perfect occasion for a sensational dinner!

Recipe «Sichuan pork» presented in category Recipes / Meat, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 6 small pieces dried cloud ear mushrooms or 4 dried shiitake mushrooms, 500g pork fillet, sliced, cut into strips, Pinch of salt, 2 green shallots, green part thinly sliced lengthways, white part chopped, 2 tbsp peanut oil , 1 tbsp Lee Kum Kee Chili Bean Sauce Toban Djan, 2 garlic cloves, finely chopped, 2 tsp fresh ginger, finely chopped , 1 tbsp Chinese rice wine, 60ml Massel chicken style liquid stock, 70g canned bamboo shoots, drained, cut into matchsticks, 2 tsp white sugar, 2 tsp Chinese black vinegar or apple cider vinegar, 1 tbsp cornflour, 1 tbsp water, cold, 3 tsp light soy sauce.

Ingredients:

  • 6 small pieces dried cloud ear mushrooms or 4 dried shiitake mushrooms 
  • 500g pork fillet, sliced, cut into strips 
  • Pinch of salt 
  • 2 green shallots, green part thinly sliced lengthways, white part chopped 
  • 2 tbsp peanut oil 
  • 1 tbsp Lee Kum Kee Chili Bean Sauce Toban Djan 
  • 2 garlic cloves, finely chopped 
  • 2 tsp fresh ginger, finely chopped 
  • 1 tbsp Chinese rice wine 
  • 60ml Massel chicken style liquid stock 
  • 70g canned bamboo shoots, drained, cut into matchsticks 
  • 2 tsp white sugar 
  • 2 tsp Chinese black vinegar or apple cider vinegar 
  • 1 tbsp cornflour 
  • 1 tbsp water, cold 
  • 3 tsp light soy sauce 
  • 2 tsp Chinese rice wine 

Instructions

  1. Place the mushroom in a heatproof bowl. Cover with boiling water. Set aside for 30 minutes to soak. Drain, then thinly slice.
  2. Meanwhile, for the marinade, combine all the ingredients in a bowl. Add the pork and salt and stir to combine. Cover. Set aside for 20 minutes to marinate.
  3. Place the green part of shallot in a bowl of iced water for 5-10 minutes, to curl.
  4. Heat a wok over high heat. Add the oil and swirl to coat. Heat until smoking. Cook the pork, stir-frying occasionally, for 3 minutes or until golden. Use a slotted spoon to transfer to a plate. Add the toban djan to the wok. Stir-fry for 30 seconds. Add the garlic, ginger and white part of the shallot. Stir-fry for 1 minute or until aromatic.
  5. Return pork to the wok. Pour the wine around the edge of the wok. Add the stock, mushroom and bamboo shoots. Allow to simmer for 1-2 minutes or until thickened. Season with the sugar and vinegar. Sprinkle with the curled green shallot and serve with steamed buns.