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    Home » Recipes » Main Dishes

    Published: Nov 29, 2012 · Modified: Sep 22, 2020 by Paula Montenegro · Income from ads and affiliate links 17 Comments

    Crunchy Szechuan (or Sichuan) Pork

    Jump to Recipe

    Spicy and wonderfully flavored, this Szechuan (or Sichuan) pork comes together fast and is great for weekday meals. With crunchy carrots, ginger, and orange juice, you can have it ready in 30 minutes!

    Close up of white bowl with pork and carrot stir fry on bamboo place mat.

    Trying to get out of my flavor comfort zone, I decided to make this Szechuan Pork. Or Sichuan pork as this flavorful spice is also written. 

    I order take-out a lot, mostly Chinese, so an Asian dish made in the wok fitted right into my weekday dinner ideas. Easy, fast, and super flavorful!

    Dried szechuan pepper on beige surface.
    Table of Contents Hide
    What are Szechuan or Sichuan peppercorns?
    Preparing the pork
    How to make Szechuan pork
    Related recipes you might like:
    Szechuan Pork with Carrots

    What are Szechuan or Sichuan peppercorns?

    It is a spice originating from the same-name province in China (image above). 

    It is very unique in flavor as it creates a sort of numbness after a while. That sensation is unfamiliar but it adds a quality, unlike other peppers. 

    It is spicy but different than hot peppers, fragrant, and sort of citrusy sometimes. Very, very unique. 

    I have to say that my first time eating Szechuan or Sichuan peppercorns I'm hooked.

    Preparing the pork

    I love to coat the bite-sized pork pieces with a cornmeal mixture before adding them to the wok (image above).

    This adds crunchiness to each bite.

    • Lightly toasting the peppercorns: heat opens the flavors of spices, so this step allows for a deeper Szechuan flavor. 
    Glass bowl with pork pieces in cornmeal.

    How to make Szechuan pork

    • Heat the wok over medium/high heat. 
    • Add a tablespoon of oil (not to the bottom but in a circular motion at the top of the wok walls. That way the oil will reach the bottom of the wok hot). 
    • Add the pork pieces and lightly cook until lightly seared or sauteed. Some pink parts might remain. Transfer to a bowl and reserve.
    • Add the carrots and leek to the same wok and cook until lightly softened about 2 minutes. Transfer to a bowl and reserve.
    Cooking pork bits in a dark metal wok.
    Lightly sauteeing onions and carrots in a wok.
    • Add garlic, ginger, and the rest of the ingredients (except for rice) and cook until softened and soy sauce is somewhat reduced.
    • Add pork pieces and carrots back again to the wok and cook until no pink remains in the meat and the carrots are crunchy but soft enough to eat.
    Pork bites with carrot stick and sauce being cooked in a dark metal wok.

    This is the kind of wok recipe that comes together fairly quickly, even though there is chopping and a reasonable list of ingredients involved. In my case, I have all of them usually in my pantry and my fridge.

    While the rice was cooking I made the pork.

    And since recipes are at least for 2, I now have an effortless dinner at hand. I wonder what the Chinese restaurant will think of my absence. I'll worry about it while enjoying this sweet and spicy Szechuan pork and carrots.

    White bowl with pork and carrots, bambu placemat, orange half and chopsticks.

    Related recipes you might like:

    • Lentil Stew
    • Sesame Soba Noodles
    • Chorizo Sandwich with Chimichurri - Choripan
    • Bacon Miso Pasta

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Close up of white bowl with pork and carrot stir fry on bamboo place mat.

    Szechuan Pork with Carrots

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    Save Recipe Recipe Saved

    Spicy and wonderfully flavored, this Szechuan pork comes together fast and is great for weekday meals. With crunchy carrots, ginger and orange juice, you can have it ready in 30 minutes!

    • Total Time: 30 minutes
    • Yield: 2 servings

    Ingredients

    Units
    • Vegetable or light olive oil
    • 2 teaspoons szechuan peppercorns
    • Salt
    • 2 Tbs cornmeal
    • 12 oz. pork tenderloin (cut into bite size pieces)
    • 2 medium carrots (cut into sticks)
    • 1 small leek (sliced)
    • 2 garlic cloves (minced)
    • 1 Tbs minced fresh ginger
    • 3 Tbs soy sauce
    • 2 Tbs honey
    • 3 Tbs orange juice
    • 3 Tbs mirin (cooking sake)
    • Chopped green onions or chives, for garnish
    • 2 cups cooked white rice, to serve (I use Jazmin rice)

    Instructions

    1. Heat a wok over low heat, add peppercorns and cook until fragrant, about 1 minutes.
    2. Transfer to a bowl, add salt to taste and lightly mix. You can mash it with the back of a spoon to extract more flavor.
    3. Transfer to a medium bowl, add cornmeal and then add the pork pieces.
    4. Coat meat with the peppercorn mixture and reserve.
    5. Heat the wok over high heat.
    6. Add 2 Tbs oil aroung the edges and cook carrots and leek until beginning to brown, 3 or 4 minutes. Transfer to a plate and reserve.
    7. Add a few more Tbs oil to the wok, add pork and cook until brown, about 5 minutes. Transfer to the plate with the carrots.
    8. Add ginger and garlic to the wok, sauté 1 minute and add soy sauce, honey, orange juice and mirin. Cook until sauce is somewhat syrupy.
    9. Add meat and vegetables and cook for 1 or 2 minutes.
    10. Divide rice between two bowls or plates.
    11. Add pork mixture on top, dividing evenly.
    12. Garnish with green onions and serve.

    Notes

    When using a wok always add oil or liquids around the edges, so they reach the middle already hot.

    • Author: Paula Montenegro
    • Prep Time: 15
    • Cook Time: 15
    • Category: Main Dishes
    • Method: Wok
    • Cuisine: Asian

    Keywords: szechuan pork, sichuan pork

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

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    1. dentistvschef says

      May 05, 2013 at 12:08 am

      Alwayslove the flavour of numbning szechuan peppercorn....
      and the photograph is stunning as always...

      Reply
    2. Marissa | Pinch and Swirl says

      December 03, 2012 at 1:24 am

      This looks delicious, Paula. Cornmeal is an inventive way to add crunch - I never think of using it in Asian inspired dishes, but why not? 🙂

      Reply
    3. Terra says

      December 02, 2012 at 5:50 am

      I love the simplicity of the dish, yet so full of lovely flavors! It looks wonderful! Hugs, Terra

      Reply
    4. Mary Hirsch says

      December 02, 2012 at 12:01 am

      Good for you for steering away from an all-sweets diet --- that's so "big girl" of you. I like this. It sounds delicious. And, I always like to be able to squeeze an extra meal or two out of something I make. I really enjoyed reading this Post, Paula. This was a good sentence - "This pork recipe had been on my mind for a week now, so it was time to ditch the chinese rice and prepare something as good as the day promised to be. And the night had already been." and definitely a positive thought. Glad you are having fun with old friends but what are you doing out until 4am, Girl? I actually envy you that you can.

      Reply
    5. Kathy says

      December 01, 2012 at 1:31 pm

      Such a wonderful dish! Looks incredibly delicious, Paula!

      Reply
    6. Food Done Light says

      December 01, 2012 at 12:57 am

      Gorgeous recipe. I saw it on RecipeNewz. Would love for you to share some recipes on Thursdays Treasures http://fooddonelight.com/thursdays-treasures-week-62/

      Reply
    7. Cocoa and Lavender says

      November 30, 2012 at 8:35 pm

      Paula - I am so glad to see this recipe as I have been craving Chinese lately and like to make it myself. AND, as I usually use chicken, i needed a change and pork is the perfect choice. I agree with you - all else pales in comparison to time with friends and out families of choice but ,if you can combine them, there is nothing better! Thanks! ~David

      Reply
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