Szechuan Pork with Flaming Chilies Recipe | Yummly

Szechuan Pork With Flaming Chilies

PORK FOODSERVICE
13Ingredients
75Minutes
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Ingredients

US|METRIC
  • 1 pound pork (outside muscle or knuckle, 3/4” dice)
  • 2 ounces rice flour
  • 2 ounces peanut oil
  • 3 egg whites (whipped)
  • 1 pound chilies (Szechuan, diced)
  • 2 ounces szechuan peppercorn (finely ground)
  • 2 ounces garlic (peeled, halved lengthwise)
  • 2 ounces ginger (peeled, sliced into coins)
  • scallion (whites cut into 1/2“ lengths)
  • 1 ounce sesame oil
  • 4 ounces soy sauce
  • scallion greens (for garnish)
  • sesame seeds (for garnish)
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    Directions

    1. 1. The pork could be soaked in a baking soda brine for 1 hour prior to cooking. It must be rinsed well in cold water before continuing the preparation. Season cubed pork liberally with salt and pepper, toss in bowl with egg whites to cover, and dredge with rice flour. Fry at 365°F until crisp.
    2. 2. Heat peanut oil in a large wok and add ginger, garlic, Szechuan peppercorns, and fry until aromatic and lightly toasted. Add dried chilies and toast chilies to release oils to aromatize.
    3. 3. Add pork, scallion whites, sesame oil, and soy sauce and toss and reduce until dry. Plate and sprinkle with sesame seeds
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