Yon Jian Rou

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 cre