spicy pork slices

Sichuan Spicy Pork Stir-Fry: A Culinary Guide

Sichuan spicy pork stir-fry (麻辣肉片) is a beloved dish, celebrated for its tender slices, fiery chili, and numbing Sichuan peppercorn kick. Here’s a concise guide to crafting this flavor-packed meal.

Ingredients: 300g pork tenderloin, thinly sliced against the grain; 1 tbsp soy sauce, 1 tsp cornstarch, 1 egg white (for marinating); 2 tbsp oil; 3-4 dried chilies, 1 tbsp Sichuan peppercorns, 3 garlic cloves, 1 ginger slice; 2 tbsp doubanjiang (broad bean paste), 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp vinegar; 1 bell pepper, sliced (for color).

Steps:

1. Marinate the pork: Mix slices with soy sauce, cornstarch, and egg white. Let sit for 15 minutes to tenderize.

2. Prepare the sauce: Combine soy sauce, sugar, vinegar, and a splash of water. Set aside.

3. Stir-fry: Heat oil in a wok over high heat. Add dried chilies and Sichuan peppercorns, stir-frying until fragrant (30 seconds). Toss in garlic, ginger, and doubanjiang, stir-fry until oil turns red.

4. Cook pork: Add marinated pork, stir-fry until no longer pink (2-3 minutes). Add bell pepper, cook for 1 minute.

5. Finish: Pour in the sauce, toss quickly to coat. Serve hot with rice.

Tips: For extra heat, add more dried chilies; for a milder version, reduce peppercorns. The key is high heat and quick cooking to keep pork tender. Enjoy this authentic Sichesian delight!