This is a pork version of a classic Szechuan Chinese dish that is usually made with chicken. It is quick and easy to make and is quite savoury — as is to he expected from any Szechuan recipe. The pork is quite robust enough to stand up to the various seasonings, while the peanuts add a wonderful textural quality to the dish. Serve it with plain rice and another vegetable dish for a complete meal.
Cut the pork into
Heat a wok or large frying-pan over a high heat. Add the oil and, when it is hot, add the chilli and stir-fry for a few seconds. (You may remove it when it turns black or leave it in; leaving it in will make the flavour stronger.) Add the peanuts and stir-fry them for 1 minute. Remove the peanuts from the wok and reserve.
Lift the pork from the marinade with a slotted spoon, add to the wok and stir-fry for 3 minutes or until the pork is lightly browned. Remove the pork and drain in a colander.
Wipe the wok clean and put all the sauce ingredients, except the sesame oil, into the wok. Bring the sauce to a boil and then turn the heat down. Return the pork to the wok and cook for about 2 minutes in the sauce, mixing well all the time. Finally, return the peanuts and add the sesame oil, give the mixture a good stir and serve immediately.
© 1996 Ken Hom. All rights reserved.