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Pork with Chili Sauce


Pork with Chili Sauce
1 pork chop
3 Tablespoons garlic juice
1 teaspoon Shao Xing wine
1 teaspoon white wine vinegar
½ teaspoon Chinese five spice powder
1 Tablespoon cornstarch for coating the meat
1 cup vegetable oil
1 red chili, finely sliced
1 garlic clove, minced
1 scallion, cut into medallions
salt and crushed Sichuan peppercorns, to taste
½ teaspoon Sichuan chili sauce, see Note below
1. Cut the pork into strips, put in a bowl, and pour the garlic juice, wine, vinegar, and Chinese five-spice powder over the meat and marinate for about ten minutes, then remove pork from this marinade and coat with the cornstarch.
2. Heat oil in wok or deep pan and fry the pork until golden, remove most of the oil and drain the pork on paper towels.
3. Stir-fry the chili, minced garlic, and scallion pieces for a minute, then return pork to the pan, and season with the salt and Sichuan peppercorns.
4. Transfer to a serving dish and drizzle with the Sichuan chili sauce, and serve.
NOTE: To make the chili sauce, ingredients needed are: 2 Tablespoons crushed Sichuan peppercorns; 4 Tablespoons chili flakes; 2 teaspoons tian mian jiang; 2 teaspoons tomato puree; 7 Tablespoons oil; 1 teaspoon white wine vinegar; and 6 Tablespoons chicken stock. Heat one tablespoon oil in a wok, add chili flakes and stir making a paste. Add more oil as needed. Then add the crushed Sichuan peppercorns and remove the wok from the heat, and add half the stock stirring well. Return the wok or pan to the heat source and immediately add the tian mian jiang, the tomato puree, and the remaining stock, salt, and sugar stirring then adding the wine vinegar. Refrigerate leftovers in a glass jar.

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