Yon Jian Rou

Stir-Fried Chilli Pork

Preparation info

  • Difficulty


  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.

Appears in

Sichuan food is hot, spicy, and sensual, and the chilli is one of the mainstays of that region’s cuisine. Unlike in the West, restaurants there do not offer chillies in oil or a paste at the table to augment tastes. Instead they season a dish before it arrives. Fragrant, roasted Sichuan peppercorns combined with freshly crushed dried chillies ensure that diners have a tasty dish, though not all chillies used are hot. In this recipe mild chilies are combined with thinly sliced pork to create a pleasing, nutritious dish which is colourful, fragrant, and flavourful. I discovered it in the Shu Feng Yuan restaurant/collective in Chengdu, Sichuan.


  • 450 g/1 lb lean pork
  • 1 tablespoon light soy sauce
  • 2 tablespoons rice wine or dry sherry
  • Pinch of salt
  • 2 teaspoons sesame oil
  • 225 g/8 oz fresh mild chillies
  • 3 tablespoons peanut oil
  • 3 tablespoons finely chopped garlic
  • 1 teaspoon ground red chilli powder
  • 1 teaspoon Sichuan peppercorns, roasted and crushed
  • 3 tablespoons water
  • 1 tablespoon light soy sauce
  • 2 teaspoons sugar


Cut the pork into 7.5-cm/3-in thin slices and combine with the soy sauce, 1 tablespoon rice wine, salt, and sesame oil.

Cut the chillies in half lengthways and seed them.

Heat a wok or large frying pan until hot. Add 1½ tablespoons of the peanut oil and the pork and stir-fry for 1 minute. Remove the pork with a slotted spoon.

Reheat the wok or frying pan. Add the remaining oil. When it is very hot, add the fresh chillies, garlic, chilli powder, and peppercorns and stir-fry for 30 seconds. Then add the water, 1 tablespoon rice wine or sherry, soy sauce, and sugar and cook for another 30 seconds. Return the meat to the mixture and heat through. Stir well, turn onto a platter, and serve.