* Szechuan Pork Recipe

Slice and marinate

Thinly slice the pork shoulder across the grain into bite-size strips (about 1/8–1/4 inch thick). In a bowl combine 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and the egg white. Add the pork and mix thoroughly until every piece is lightly coated. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Prepare sauce

In a small bowl whisk together 1.5 tbs doubanjiang, 1 tbs light soy sauce, 1 tsp dark soy sauce, 1 tsp rice vinegar, 1 tsp sugar and 1/2 cup chicken broth. Taste and adjust heat with 1 tsp chili flakes if you want extra heat. In a separate small cup combine 1 tsp cornstarch with 1 tbs cold water to make a slurry; set both aside.

Toast and grind Sichuan peppercorns: in a small skillet over medium heat toast 1 tsp Sichuan peppercorns for 1–2 minutes until aromatic (watch carefully to avoid burning). Remove and crush lightly with a mortar and pestle or spice grinder; set aside for finishing.

Heat oil and fry chilies

Heat a large wok or heavy skillet over medium-high heat until hot. Add 3 tbs neutral oil. When the oil shimmers, add 6 dried red chilies and fry briefly, turning, until they darken slightly and become aromatic (about 30–45 seconds). Remove the chilies and set aside to avoid burning the oil.

Stir-fry pork

Increase heat to high. Add a bit more oil if pan is dry. Add the marinated pork in a single layer and let sear without moving for 30 seconds to develop color, then stir-fry until just cooked through, about 2–3 minutes total depending on thickness. Remove the pork to a plate and reserve.

Cook aromatics and vegetables

Add the minced garlic (4 cloves) and minced ginger (1 tbs) to the hot wok and stir-fry for about 15 seconds until fragrant. Add the optional bell pepper slices and white parts (if using) and stir-fry 30–45 seconds until slightly softened. Add the scallion green pieces and briefly toss (10–15 seconds).

Build the sauce in the wok

Return the seared pork and the reserved fried dried chilies to the wok. Pour in the prepared doubanjiang-broth sauce mixture and bring to a simmer, scraping up any browned bits from the pan. Let simmer about 1 minute to marry flavors.

Thicken and season

Stir the cornstarch slurry to recombine and slowly pour into the simmering sauce while stirring. The sauce will thicken in 20–30 seconds. Add the toasted ground Sichuan peppercorns and 1 tsp chili flakes if you want more heat. Taste and add salt sparingly if needed.

Finish

Turn off the heat, drizzle 1/2 tsp toasted sesame oil over the dish, toss to combine. Sprinkle toasted sesame seeds (optional) and extra thinly sliced scallion greens for garnish.

Serve the Szechuan pork immediately over cooked rice (about 1 cup cooked rice per serving).