Good morning! (I’m writing this post early morning, it’s 7:03am here!)
Hope you guys had a fantastic week and ready for the weekend~!! I love sharing my recipes on Friday so you all can inspire to cook something new for the weekend! What do you guys think? Is Friday a good day for you to have a new recipe inspiration?
Anyways, today I’m going to share delicious Chinese Sichuan cuisine, Pepper Pork! It’s very popular dish in Korea, but noticed that it’s not quite that popular in U.S. So I wanted to introduce you guys this delicious easy meal you can prepare!
Because of the spicy flavor, it is amazing with beer, I’m not gonna lie… lol! I served mine with steamed buns, which is classic, but you can definitely serve with warm cooked rice or noodles as well. Superb!
Pepper Pork’s pepper for this dish is chili pepper, not black pepper. So I used only jalapeño, because I love spicy food. If you want to make this dish to a mild version, you can use bell peppers instead. 🙂
Hope you guys give this recipe a try one day!
- 1 pork tenderloin (approximately 13 to 14 oz), cut into long strips
- 1 tsp cornstarch
- 1 Tbs shaoxing wine(Chinese cooking wine)
- 1 tsp dark soy sauce
- 1/4 tsp black pepper
- 2 Tbs cooking oil
- 3 to 4 cloves garlic, chopped
- 1 Tbs chopped ginger root
- 1 tsp Sichuan peppercorn, toasted and crushed
- 4 jalapeño, seeded and cut into long strips
- 1 Tbs oyster sauce
- 2 tsp sugar
- 1/2 tsp sesame oil
- Pinch of sesame seeds
- Combine pork, cornstarch, wine, soy sauce and black pepper and mix well. Set aside to marinate. (It’s perfect time to cut vegetables)
- Heat a wok or large skillet over high heat; add oil and swirl to coat. Add chopped garlic, ginger Sichuan pepper corn and stir fry for 1 minute or until you smell aroma.
- Add marinated pork, stir fry 3 to 5 minutes or until pork is full cooked and golden edges.
- Add peppers, oyster sauce and sugar. Stir fry everything together until well combined and peppers are soften, about 1 to 2 minutes.
- Remove from heat and transfer to a serving plate. Garnish with sesame oil and sesame seeds. Serve with steamed bun, cooked warm rice or noodles. Enjoy!