Pork & Chilli Recipe

Slice and marinate pork

Slice pork thinly (1/8–1/4 inch) against the grain. In a bowl combine pork with 2 tbs light soy, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1/4 tsp white pepper. Mix thoroughly and let marinate for 10–15 minutes while you prepare other ingredients.

Make the sauce by whisking together 2 tbs chilli paste, 1 tbs hoisin, 1 tsp dark soy, 1 tbs brown sugar, 1 tbs rice vinegar and 1/2 cup chicken stock (or water) in a small bowl. Have 1 tsp cornstarch slurry ready (1 tsp cornstarch mixed with 1 tsp water).

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs oil and swirl to coat. Add half the marinated pork in a single layer and sear without crowding for 45–60 seconds until browned on one side, stir and cook another 30–45 seconds until just cooked through. Remove pork to a plate and repeat with another 1 tbs oil and remaining pork. Keeping pork slightly undercooked helps maintain tenderness.

Wipe the wok quickly with a paper towel if there is excessive residue. Add remaining 1 tbs oil, reduce heat to medium-high, then add minced garlic and julienned ginger. Stir-fry 20–30 seconds until fragrant but not browned.

Add sliced red bell pepper and trimmed green beans (or snap peas). Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp.

Return the seared pork to the wok with the vegetables. Stir to combine for 20–30 seconds.

Pour the prepared sauce over the pork and vegetables. Bring to a simmer and cook 1–2 minutes to allow flavors to meld.

Stir the cornstarch slurry briefly (it may have settled) and add it to the wok. Stir continuously as the sauce thickens to a glossy glaze, about 30–60 seconds. If sauce becomes too thick, splash up to 2 tbs water or stock to loosen.

Turn off heat. Stir in sliced spring onions and chopped coriander, reserving a little coriander for garnish. Taste and adjust: add a squeeze of lime or extra chilli paste if more heat is desired.

Transfer to a serving platter and sprinkle with sesame seeds if using. Serve immediately over cooked jasmine rice with lime wedges on the side.