Wednesday, January 03, 2007

Szechuan Peppercorn Pork Stew

I had seen a recipe using Szechuan peppercorn to cook pork at Kitchencapers by a lady named Gina. I adapted the recipe and cooked it the way I know how.
Dh gave the thumbs up and ate a lot more than he usually did.

400 gm shoulder butt pork, cubed
2 tbsp ginger juice
2 tbsp Szechuan peppercorns
2 tbsp dark soya sauce
1 tbsp cornflour
1 tbsp light soya sauce
1 tbsp oil
1/2 tsp salt
2 tsp sugar
half cup water

Marinade the cubed pork with all the ingredients above except the water for about an hour or more.

Heat up 2 tbsp cooking oil and stir-fry over high heat the pork cubes for about two minutes.

Add the water and let the pork cubes simmer for about half an hour over medium heat, covered.

When the liquid has reduced to half, check the pork cubes for tenderness.

Dish up and serve hot with white rice.


Jess said...

This looks really delicious. May I know for the sichuan peppercorn, do I need to roast and then sift through them? Thanks.

Chawanmushi said...

Hi jess....
There's no need to roast them nor sift them. Just pour them directly onto the meat to marinade it.