Serving
(click to enlarge)

 Pork with Red Chili
China - Shanghai
Serves:
Effort:
Sched:
DoAhead: 		 6 app  
**
35 min  
Prep		 This is basically Shanghai street food. It is quite spicy from both chilis and Sichuan pepper, so I have listed it as an appetizer, though it could also serve as a side dish. Unfortunately our home gas burners aren't hot enough to really do street food right (a street vendor would use intense charcoal heat on a "stove" that perfectly fits the wok), but frying in two batches works pretty well..




1-1/4
2
2
------
1
1
2
1
1
1/2
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2 		#
in
cl
---
t
t
T
T
t
t
---
T
Pork, lean
Ginger Root
Garlic
-- Sauce
Sichuan Pepper (1)
Chili Flakes (2)
Rice Wine (3)
Black Vinegar (4)
Soy Sauce
Salt
---------
Oil (5)
    Prep   -   (25 min)
  1. Slice PORK about 3/16 inch thick and and cut into strips around 1/2 inch wide and 1-1/2 inches long.
  2. Slice GINGER thin and cut into narrow matchsticks. Crush GARLIC and chop fine. Mix.
  3. Crush Sichuan Pepper moderately and mix all Sauce items.
    4. RUN   -   (10 min)
  4. Fry the Pork in two batches. In a wok on your hottest burner, heat 1 T Oil right up to the smoking point. Stir in 1/2 the Pork and fry stirring for about 45 seconds. Remove with a slotted spoon and drain. Repeat with another 1 T Oil and the other half of the Pork.
  5. Bring the pan up to near smoking again and stir the Pork back in along with Ginger mix. Fry stirring for another 45 seconds or so.
  6. Stir in Sauce. Bring to a simmer and cook stirring until the pork is cooked through, about 3 minutes or so.
  7. Serve hot or at room temperature.
NOTES:
  1. Sichuan Peppercorns:   These are not at all like black peppercorns. They are now again legal and available in the U.S. in many Asian markets. For details see our Sichuan Peppercorns page.
  2. Chili Flakes:   Here's where you control the heat. Korean flake will be fairly mild, Crushed Thai Chilis (my favorite) not so mild, and crushed Arbols in between. For details see our Chili Page.
  3. Rice Wine:   Use a good drinkable Chinese rice wine, not that nasty salted "cooking wine". If you don't have this use sake, or a dry sherry.
  4. Black Vinegar:   Chinkiang Vineger is the best - Gold Plum brand is widely available in North America. Another rice vinegar can be used but the flavor will be a bit different.
  5. Oil:   Use a very high temperature oil like Olive Pomace. For details see our Oils for Cooking page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
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