Stir-Fried Chilli Pork


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Here again, marinating adds flavour and helps tenderise the meat even more. With this one I’ve introduced chilli powder and Sichuan pepper to add a little heat and complexity. You can add any vegetables to make this a meal for two with rice — I really like snake beans or snow peas.


  • 350 g (12 oz) pork fillet, finely sliced across the grain
  • 3 tablespoons peanut oil
  • 6 long red chillies, halved lengthways and deseeded
  • 4 cloves garlic, finely chopped
  • 1 teaspoon chilli powder
  • ½ teaspoon Sichuan pepper
  • 3 tablespoons fresh chicken stock
  • 1 tablespoon light soy sauce
  • 2 tablespoons crushed yellow rock sugar


    To make the marinade, mix together the soy sauce, shaoxing, sea salt and sesame oil. Add the pork, toss to coat and leave for 30 minutes.

    Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the pork and chillies until the pork is well browned, then remove. Reheat the wok and stir-fry the garlic, chilli powder and Sichuan pepper for 30 seconds, then add the stock, soy sauce and sugar and return the pork and chillies to the wok. Cook for another minute for the flavours to mingle. To serve, transfer everything but the sauce to a large plate. Leave the sauce on the heat and allow it to reduce slightly, then pour over the pork before serving.