How to Make Szechuan Flavour Pepper Pork Cubes

Szechuan food is famous for its hot and spicy taste because in the Sichuan Province of southwestern China, where this cuisine originated, people use garlic, chili peppers, and the Sichuan peppercorn liberally. This dish is hotter than anything you can order in a "sweet" North American Chinese restaurant.

Ingredients

  • 1 pound (450g) skinless, boneless pork
  • 2 teaspoons (12g) light soy sauce or 1 teaspoon (6g) salt: choose one of them, because soy sauce has salt in it
  • 1/2 teaspoon (3g) sugar
  • 1 teaspoon (2.5g) starch
  • One or two hot chillies (such as hot Jamaican Pepper, or Jalapeno pepper)
  • Szechuan pepper (Zanthoxylum)[1]
  • 1 ginger root
  • Green onion
  • A capful cooking wine
  • Broccoli
  • Sesame oil

Steps

  1. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 1
    1
    Peel the ginger root; chop some into fine grains, and some into slices.
  2. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 2
    2
    Cut the pepper into strips.
  3. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 3
    3
    Cut the green onion into short segments.
  4. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 4
    4
    Chop the meat into roughly 5 centimeter (2.0 in) cubes (it is easier to do so while the meat is still frozen).
  5. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 5
    5
    Put pork cubes, green onion segments, and ginger slices in one bowl.
  6. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 6
    6
    Pour in the sugar, cooking wine, light soy sauce and the starch.
  7. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 7
    7
    Use your hand or chopsticks to agitate the ingredients until thoroughly mixed.
  8. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 8
    8
    Let the marinating last 20 to 30 minutes (the longer time it marinates, the more tastes the meat will absorb from its companies. The saturation may be reached after one to two hours).
  9. Image titled Make Szechuan Flavour Pepper Pork Cubes 9
    9
    At the same time, peel broccoli--however in this dish, we only use the crest part.
  10. Image titled Make Szechuan Flavour Pepper Pork Cubes 10
    10
    Steam broccoli for about 10 minutes, till it begins to turn soft; then scatter some salt on it.
  11. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 11
    11
    Now the marinating ends. Take out ginger roots, and green onions. Prepare to cook meat.
  12. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 12
    12
    Set the electric range temperature at MAX (or 10).
  13. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 13
    13
    Wait until the corn oil gets hot, pour in the meat. Stir till it just turns white or pink.
  14. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 14
    14
    Take out the meat, and refill the pan with a few drops of corn oil.
  15. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 15
    15
    Set the electric range temperature at 3 or 4.
  16. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 16
    16
    Pour in the ginger grains, pepper strips, and Szechuan peppers. Fry them till the Szechuan peppers begin to turn black. Now your kitchen should be filled with a strong spicy smell.
  17. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 17
    17
    Put back the meat into the pan, and set the temperature to MAX.
  18. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 18
    18
    Quickly stir the meat with the peppers for about one minute. The gravy will become like molasses.
  19. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 19
    19
    Turn off the electric range.
  20. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 20
    20
    Scatter a few drops of sesame oil, and keep stirring till very well mixed.
  21. Image titled Make Szechuan Flavour Pepper Pork Cubes Step 21
    21
    The final step: put the meat and gravy in a plate, and decorate the side by broccoli crests.

Tips

  • Salt can neutralize the stingy feeling of the pepper, so if there is too little salt, you’ll feel very hot; on the other hand, if it is too salty, the taste will be degraded.
  • Starch is used to keep the meat tender (as it is more uniformly heated). However, starch makes the meat sticky to the pan. If you accidentally put in too much starch, then add some boiled water.

Article Info

Categories: Chinese Dishes | Pork Chops