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Szechuan-style Pork and Pepper
Szechuan-style Pork and Pepper is a traditional Chinese recipe for a classic stir-fry dish of pork marinated in soy sauce and chilli flakes cooked in a leek, bell pepper, courgette and carrot base flavoured with soy sauce and white wine vinegar that's served with a mix of wild and white rice. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Szechuan-style Pork and Pepper.
prep time
30 minutes
cook time
20 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesSpice RecipesPork RecipesVegetable RecipesChina Recipes
Szechuan-style Pork and Pepper a Classic Chinese recipe for a stir-fry dish of pork marinated in soy sauce and chilli flakes cooked in a leek, bell pepper, courgette and carrot base flavoured with soy sauce and white wine vinegar that's served with a mix of wild and white rice.
Ingredients:
500g pork fillet, cubed
2 tbsp cornflour (cornstarch)
3 tbsp soy sauce
1 tbsp white wine vinegar
250ml water
2 tbsp groundnut oil
2 leeks, sliced thinly
1 red bell pepper, cut into thin strips
1 courgette, cut into thin strips
1 carrot, cut into thin strips
pinch of salt
mix of white and wild rice, to accompany
For the Marinade:
1 tbsp soy sauce
pinch of chilli flakes
Method:
For the marinade, mix together the soy sauce and chilli flakes in a bowl. Add the pork cubes and toss to coat. Cover with clingfilm (plastic wrap) and set aside to marinate for 30 minutes.
Combine the cornflour, soy sauce and white wine vinegar in a small bowl, whisking until smooth. Gradually work in the water then set aside.
Heat 1 tbsp of the oil in a wok or frying pan. Add the pork and its marinade and stir-fry the mixture for about 3 minutes. Remove the pork with a slotted spoon and set aside.
Add the remaining oil to the wok then stir in the leeks and red bell pepper strips and stir-fry for 2 minutes before adding the courgette, carrot and salt. Continue stir-frying for 2 minutes more.
Return the pork to the wok and add the cornflour mixture. Bring the sauce to a boil and cook, stirring constantly, until thickened.
Take off the heat and serve immediately, accompanied by the hot rice mixture.
