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- Prep time:
- 10 min
- Cook time:
- 40 min
Gary Rhodes cooks a sweet and spicy dish from the Sichuan region of China
Method1 Simmer the pork in a large pan of water with the ginger and spring onions for 20 minutes. Drain, reserving the pork and discarding the rest. Slice the pork thinly.
2 Heat a slick of vegetable oil in a wok until very hot. Add the slices of pork in batches and fry on both sides until golden brown. Remove from the pan and put to one side to drain on kitchen paper.
3 Leaving only a little oil (about 1 ½ tablespoons) in the hot pan, add chilli bean paste, black bean sauce and chilli powder. Stir-fry quickly, adding a little water to loosen.
4 Return the pork to the pan and toss well. Add the shaoxing wine, soy sauce and the white part of the leeks. Fry for about 30 seconds, or until the leeks have softened. Season with a pinch of salt, sugar and the chicken bouillon powder - you may need a little more water to loosen the sauce. Add the green part of the leeks and fry for another 10 seconds.
5 Stir in the hot chilli oil, take off the heat and serve.
- 400 g boneless leg pork
- 50 g ginger, sliced
- 2 spring onions, sliced
- vegetable oil, for frying
- 1 tsp sichuanese chilli bean paste
- 1 tsp black bean sauce
- 1 pinches chilli powder
- 1 tsp shaoxing rice wine or dry sherry
- 1 tsp dark soy sauce
- 100 g leeks, sliced, divided into green and white parts (or use pak choi)
- pinches salt
- pinches sugar
- 1 tsp chicken bouillon powder
- 1-3 tbsp hot chilli oil, (see cook’s note)
Tips and suggestions
- make hot chilli oil from a mixture of chilli bean paste, grated ginger, finely chopped spring onion, salt, sugar and chicken boullion powder. Add more or less depending how hot you want the dish.