Yan Jian Rou (Chili Pork)
Submitted by tessman
Fiery Sichuan chili pork stir-fried with green chiles, garlic, roasted peppercorns, and rice wine. Tongue-tingling, garlicky, and on the table in 25 minutes flat.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minThis is the dish that makes your lips tingle and your chopsticks move faster.
Yan Jian Rou is a Sichuan classic where thin slices of lean pork get a quick marinade in soy, rice wine, and sesame oil, then hit a screaming hot wok with fresh green chiles, a mountain of garlic, and crushed roasted Sichuan peppercorns.
That signature numbing heat builds fast, balanced by a splash of sugar and another hit of rice wine.
The whole thing takes about 10 minutes of actual cooking. Wok cooking waits for nobody, so have everything prepped and within arm’s reach before you fire up the flame.
Chef Tips
- Roast and crush the Sichuan peppercorns fresh for the most intense numbing sensation. Pre-ground loses potency quickly
- Slice the pork against the grain and keep the pieces thin so they cook through in the first stir-fry pass
- If you can’t find Sichuan peppercorns, a pinch of ground white pepper plus a squeeze of lime zest mimics some of that citrusy tingle
- Serve over steamed jasmine rice to soak up the spicy, garlicky sauce
Ingredients
Directions
Cut the pork into 3-inch thin slices and combine with the soy sauce, 1 tablespoon rice wine, salt and sesame oil.
Cut the chiles in half lengthwise and seed them.
Heat a wok or large sauté pan until it is hot.
Add 1½ tablespoons of peanut oil and the pork, and stir-fry for 1 minute.
Remove the pork with a slotted spoon. Reheat the wok and add the remaining oil.
When it is very hot, add the fresh chiles, garlic, chili powder or cayenne and peppercorns, and stir-fry for 30 seconds, then add the water, 1 tablespoon rice wine, soy sauce and sugar, and cook for another 30 seconds.
Return the meat to the wok and heat through. Give the mixture several good stirs, turn onto a platter, and serve.
Serves 4 as part of a chinese meal or 2 as a single dish.
Comments
