Friday, July 26, 2013
Spicy pork and Noodles Sichuan Style
2 cloves garlic, peeled
2 knobs ginger, peeled
2 tbsp Sichuan peppercorns
1/2 to 1 tbsp of chilli oil or paste
3 tbsp sesame paste
3-4 tbsp soy sauce
50ml peanut or corn oil
600g pork mince
4 spring onions, finely sliced
400g fresh rice noodles or Shanghai noodles, or serve with steamed jasmine rice
Crush the ginger and garlic in a mortar and pestle. Roast the Sichuan peppercorns in a hot dry wok, stirring all the time for 1-2 minutes, or until they start to crackle, become fragrant and darken. Remove from wok and grind in a coffee grinder or mortar and pestle.
Mix in a bowl the chilli oil, sesame paste and soy. Have a pot of hot water to heat the noodles and everything else ready to go.
Heat a wok until very hot. Add oil then the ginger-garlic paste, stirring all the time and cook for just a moment before adding the garlic chives. Cook until a little wilted then add the pork mince. Keep the heat high and keep stirring. Once the pork mince is cooked add the pepper, sesame/soy sauce mixture and sugar. Mix well and add some water to thin the sauce. Taste and correct the seasoning - you may want more chilli or soy, but if the flavour is too strong, add more water. Now stir in the spring onions, the hot rice noodles and serve.
Posted by wayne at 8:01 AM