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!
- 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 (I use Jazmin rice)
- Heat a wok over low heat, add peppercorns and cook until fragrant, about 1 minutes.
- 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.
- 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 aroung the edges 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.
When using a wok always add oil or liquids around the edges, so they reach the middle already hot.
Keywords: szechuan pork, sichuan pork