Szechuan Pork

    35 minutes

    This is a typical spicy hot Chinese dish that stirs fries marinated pork in a spicy sauce. Lots of flavour coming from the ginger, garlic, chilli bean sauce and sake.

    1 person made this

    Serves: 2 

    • 200g lean pork, cut into about 1cm cubes
    • 1/4 teaspoon salt
    • 1 teaspoon rice wine (sake)
    • 1 teaspoon cornflour, dissolved in 2 teaspoons water, divided
    • 50g cucumber, cut into 1.25cm cubes
    • 1 pinch salt
    • 2 teaspoons soy sauce
    • 1/2 teaspoon black vinegar
    • 1/2 teaspoon sugar
    • 2 tablespoons chicken stock or water
    • 3 1/2 tablespoons vegetable oil
    • 20g pickled red chillies, finely diced
    • 2 teaspoons chilli bean sauce
    • 3 spring onions, diced
    • 2cm fresh ginger, sliced
    • 2 cloves garlic, sliced

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Combine pork, salt, rice wine and half of the cornflour slurry in a bowl. Mix well and marinate for a few minutes.
    2. In another bowl, mix together the cucumber with a pinch of salt. Set aside.
    3. Combine the soy sauce, vinegar, remaining cornflour slurry, sugar and chicken stock in a bowl then mix well to make the sauce. Set aside.
    4. Heat the oil in a wok over high heat. Add the pork and stir fry for 3-4 minutes.
    5. Add the pickled chillies and chilli bean paste and stir until the oil turns red.
    6. Add the spring onions, ginger and garlic then stir fry until fragrant.
    7. Stir in the cucumber and fry until tender.
    8. Pour in the sauce mixture and toss until the sauce is thickened. Transfer to a dish and serve.


    Rice wine, pickled red chillies, chilli bean sauce and black vinegar can be purchased in Asian speciality shops or online.

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