Szechuan Pork


Szechuan Pork


  • 500g pork shoulder, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon Sichuan peppercorns
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 3 green onions, sliced
  • 2 tablespoons chili bean paste (doubanjiang)
  • 1 teaspoon Chinese black vinegar
  • 1 teaspoon sugar


  1. In a bowl, mix together the pork slices, soy sauce, rice wine, and cornstarch. Let it marinate for at least 15 minutes.
  2. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over high heat. Add the marinated pork and stir-fry until browned. Remove the pork from the pan and set aside.
  3. In the same pan, add another tablespoon of vegetable oil and heat it up. Add in the Sichuan peppercorns, garlic, and ginger, and stir-fry until fragrant, about a minute.
  4. Add the green onions and chili bean paste to the pan, stir-frying for another minute.
  5. Return the pork to the pan and mix well with the other ingredients. Add the Chinese black vinegar and sugar, and continue to stir-fry everything together until the pork is well coated in the sauce.
  6. Taste and adjust seasoning, then serve immediately with rice or your choice of side.


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