I have had this potato dish before in Red Chilli in Manchester and found it really tasty so when it cropped up in a magazine recently I pulled it straight out and made sure I gave it a go. This is the result. There is no way I am calling it porky potatoes like heat magazine did though and I have added the szechuan peppercorns to give it more flavour! If you want a veggie version.. leave out the pork and use more potato.
1 packet of pork mince
4 white potatoes cut into matchstick shaped pieces.
2 tbsp rapeseed oil or other cooking oil
1 tbsp Shaohsing rice wine or sherry
1 tsp dark soy sauce
1 tbsp Oyster sauce
1 tbsp light soy sauce
4 spring onions sliced.
1 tsp sichuan peppercorns
1 tsp sesame oil
Grind of black pepper
Chilli oil to drizzle
1 tbsp chopped garlic
1 tbsp chopped ginger
1 red chilli deseeded and chopped.
*I have actually started buying these from iceland it saves me so much time and tastes just the same and keeps better.
Put the sliced potato in a bowl with salt and cover with cold water. Leave for 5 minutes then pat dry and set aside.
Dry fry the peppercorns in a frying pan for about 30 seconds then crush a little in a pestle and mortar – don’t grind to a powder or it can make your tongue numb!
Heat 1tbsp oil in a wok then add the potatoes and fry for a few minutes until going soft then add the garlic chilli and ginger and fry for a few more minutes making sure the garlic doesn’t burn.
Push the potatoes to one side, add a tbsp more oil and heat then put the pork into the pan and fry for a few minutes until seared. Add the rice wine/sherry, dark and light soy sauce, peppercorns, a grind of black pepper and oyster sauce and mix together and cook until the pork is cooked through..
Finally add the spring onions and drizzle with the sesame oil and chilli oil before serving.