Szechuan hot chili pork

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

• 2 large eggs
• 4 tablespoons cornflour
• 1 lb pork (loin, leg or shoulder)
• Oil for deep-frying
• 2 carrots
• 2 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

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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