I guess somewhere along a furiously hectic and changing work weeks together with my choice of baked goodies, which let’s face it, are what I choose given the chance.
With that clear I made a deal with myself to try to go back to the days when I decided to cook different recipes everyday, so that I would have new things to post while eating and investigating new flavors. Or not so new: Let’s just say they are new recipes, those forever in the to-try list.
With some glasses of wine, caipiroskas (lime, ice, sugar and vodka) and great food still lingering in my system, I spent the morning running some errands and then got home a bit hungry.
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.
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.
When using a wok always add oil or liquids around the edges, so they reach the middle already hot.
- Vegetable or light olive oil
- 2 teaspoons szechuan peppercorns
- 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)
- Heat a wok over low heat, add peppercorns and cook until fragrant, about 1 minutes.
- Transfer to a mortar, add salt to taste and mash until peppercorns are mixed with the salt.
- Transfer to a medium bowl, add cornmeal and then add the pork pieces.
- Coat meat with the peppercorn mixture and reserve.
- Heat the wok over high heat.
- Add 2 Tbs oil and cook carrots and leek until beginning to brown, 3 or 4 minutes. Transfer to a plate and reserve.
- 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.
- 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.
- Add meat and vegetables and cook for 1 or 2 minutes.
- Divide rice between two bowls or plates. Add pork mixture on top, dividing evenly.
- Garnish with green onions and serve.
adapted from 200 Recetas Para Wok, by Marina Filipelli