Crunchy Szechuan (or Sichuan) Pork

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!

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!

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. 

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.

• 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.

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.

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