Difference between revisions of "Szechuan hot chili pork"

From Cookipedia

 
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|CookTime = 20 minutes
 
|CookTime = 20 minutes
 
|Image = [[Image:RecipeSzechuan hot chili pork.jpg|alt=Electus]]
 
|Image = [[Image:RecipeSzechuan hot chili pork.jpg|alt=Electus]]
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<span class="review"> <span class="reviewHeader">
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====Random recipe review====
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</span>
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''<span class="reviewTitle">Pork as it should be</span>''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>
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<span class="reviewDesc">Nice and spicy</span>
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<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span>
 
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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.
 
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.

Latest revision as of 16:02, 10 January 2022


Szechuan hot chili pork
Difference between revisions of

Random recipe review

Pork as it should be

4/5

Nice and spicy

Carla
Servings:Serves 4
Calories per serving:462
Ready in:35 minutes
Prep. time:15 minutes
Cook time:20 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:31st January 2013

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.


Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Method

  1. Cut the meat into thin slices
  2. Peel the carrots and cut into thin slices
  3. Mix the eggs and cornflour into a paste, stir the meat into this mixture and ensure it's well coated
  4. Heat the oil for deep-frying in a wok or deep saucepan until a cube of bread browns within 15 seconds
  5. Add the meat in batches and fry for 4-5 minutes. Remove and keep warm. Repeat until all meat is cooked
  6. Add the carrots to the oil and fry for 3 minutes
  7. This may cause the oil to froth over so do this in batches and be very careful - remove and drain on kitchen paper
  8. Carefully drain the oil from the wok, leave 1 tablespoon oil in the bottom. Alternatively use another pan
  9. Add garlic and spring onions and fry for 1 minute
  10. Add vinegar, soy sauce, sugar and salt. Mix well and add the cooked meat and carrots to the sauce
  11. Arrange on a serving dish, sprinkle with sesame oil and serve hot

Chef's notes

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