Mrs. Guan Shouhua prepared this dish for me during one of my visits to Kunming. It reflects her origins, in Guizhou province, where she grew up enjoying the rather spicy foods of the neighbouring Hunan region. She thought, quite rightly, that I would enjoy this minced pork dish heavily larded with chillies which, while not so hot as the Sichuan varieties, nevertheless have plenty of bite. Kunming markets are well stocked with fresh produce from nearby farms, including various varieties of fresh chillies that are so plentiful they are regularly used as a vegetable in family meals.
In a medium-sized bowl, combine the minced pork with the rice wine or sherry, soy sauce, and salt.
Wash the chillies and pat them dry. Split them in half, remove the seeds, and then cut them into shreds.
Heat a wok or large frying pan over high heat. When hot, add the oil, salt, and garlic and stir-fry for 10 seconds. Then add the pork and continue to stir-fry for another 2 minutes. Now, put in the chillies and stir-fry for 2 minutes. Put in the soy sauce and sugar and continue to stir-fry until most of the liquid has evaporated. Stir in the sesame oil and mix thoroughly. Pour the mixture onto a serving platter and serve at once.
© 1990 Ken Hom. All rights reserved.