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{{#seo:
|title=Szechuan hot chili pork, Meat recipe
|titlemode=replace
|keywords=#szechuanhotchilipork #cornflour #sesameoil #garlic #springonions #lightsoysauce #redchillies #eggs #deepfried
|hashtagrev=032020
|description=This is one of those dishes that is better than the restaurant version, especially because you can tinker with it to get the taste exactly as you like
}}

This is one of those dishes that is better than the restaurant version, especially because you can tinker with it to get the taste exactly as you like it.
{{recipesummary
|TotalCalories = 1851
|PortionCalories = 462
|DatePublished=31st January 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 35 minutes
|PrepTime = 15 minutes
|CookTime = 20 minutes
|Image = [[Image:RecipeSzechuan hot chili pork.jpg|middle|none|alt=Electus]]
}}
</table>
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">

 
====Best recipe review====

''Pork as it should be''

4/5

Nice and spicy

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
</tr></td>
</table>
{{RecipeIngredients
| 2 large [[eggs]]
| 4 tablespoons [[cornflour]]
| 1 lb pork (loin, leg or shoulder)
| Oil for deep-frying
| 2 carrots
| 2 [[Garlic|garlic]] cloves, crushed
| 2 fresh [[red chillies]]
| 2 [[spring onions]] (scallions)
| 2 tablespoons white wine vinegar
| 1 tablespoon [[light soy sauce]]
| 1 teaspoon sea [[salt]]
| 4 tablespoons [[sugar]]
| 1 teaspoon [[sesame oil]]
}}
===Method===

{{RecipeMethod
| Cut the meat into thin slices
| Peel the carrots and cut into thin slices
| Mix the eggs and [[cornflour]] into a paste, stir the meat into this mixture and ensure it's well coated
| Heat the oil for deep-frying in a wok or deep saucepan until a cube of bread browns within 15 seconds
| Add the meat in batches and fry for 4-5 minutes. Remove and keep warm. Repeat until all meat is cooked
| Add the carrots to the oil and fry for 3 minutes
| This may cause the oil to froth over so do this in batches and be very careful - remove and drain on kitchen paper
| Carefully drain the oil from the wok, leave 1 tablespoon oil in the bottom. Alternatively use another pan
| Add [[Garlic|garlic]] and spring onions and fry for 1 minute
| Add vinegar, soy sauce, sugar and [[salt]]. Mix well and add the cooked meat and carrots to the sauce
| Arrange on a serving dish, sprinkle with [[sesame oil]] and serve hot
}}
===Chef's notes===
{{Template:ThinkPig}}
{{RecipeLine}}
[[Category:Recipes|Pork]]
[[Category:Oriental cuisine|Pork]]
[[Category:Main courses|Pork]]
[[Category:Meat recipes|Pork]]
[[Category:Pork recipes]]
[[Category:Deep fried]]

<code 'hashtagrev:12032020'>[[Special:Search/szechuanhotchilipork|#szechuanhotchilipork]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/sesameoil|#sesameoil]] [[Special:Search/garlic|#garlic]] [[Special:Search/springonions|#springonions]] [[Special:Search/lightsoysauce|#lightsoysauce]] [[Special:Search/redchillies|#redchillies]] [[Special:Search/eggs|#eggs]] [[Special:Search/deepfried|#deepfried]]
</code>

Szechuan hot chili pork - Revision history

Chef: Larger images for small media devices