Crispy pork with Szechuan chilli sauce

Last but not least! a tasty crispy pork dish with a fiery sauce!

There are 2 parts to this recipe, I would suggest making the sauce ahead of the pork.

This is a recipe from Olive Magazine.

Szechuan Chilli sauce

makes 150ml.

1 tbsp chilli flakes
2 tsp crushed Szechuan peppercorns
100ml Oil
3 tbsp Chicken stock
2 tsp Hoi Sin sauce
2 tsp tomato puree
pinch of sugar
pinch of salt
1 tsp white wine vinegar.

Put the chilli flakes into a hot wok with 1 tbsp of oil and heat gently until the pan starts to smoke stirring constantly to avoid burning.

As the chilli flakes absorb the oil add more 1tbsp at a time until you have a paste. This should take around 5 mins.

When the flakes begin to darken add the peppercorns, take off the heat and add half the stock. Stir and return to a medium heat.

Add the hoi sin sauce, tomato puree, remaining stock and a pinch of salt and sugar.

Stir all the ingredients adding more stock and oil if needed then add the vinegar just as you take it off the heat.

Crispy pork
Serves 4


4 pork steaks
200ml Garlic juice. ( I didn’t know what this was so made it from blending 3 large garlic cloves and water!)
4 tsp Shaoxing Wine
4 tsp White wine vinegar
2 tsp Chinese 5 spice powder
4 tbsp Cornflour
4 finely sliced red chilli’s ( seeds removed if you don’t want it red hot!)
4 garlic cloves crushed
4 spring onions chopped
A pinch of crushed Szechuan peppercorns.

Cut the pork into thin strips and put in a bowl. pour over the garlic juice, shaoxing wine, wine vinegar and five spice and leave for 10 minutes.

Remove and coat with cornflour.

Heat a an inch of oil in a saucepan and deep fry the pork in batches until it is crispy and golden.

Remove most of the oil and fry the garlic, chilli and spring onion for a minute then add the pork back in the wok and season with salt and peppercorns.

Fry for a minute the serve with a drizzle of the sauce you made earlier! but be careful as it is hot. I served mine on the side just in case!


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