- 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.
- Prep Time: 15
- Cook Time: 15
- Category: Main Dishes
- Method: Wok
- Cuisine: Asian
Keywords: szechuan pork, sichuan pork