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
1 tbsp chilli flakes
2 tsp crushed Szechuan peppercorns
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.
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!