Pork stirfry with sichuan peppercorns

This is one of the most requested recipes, try it and you’ll see why, good chicken stock will make.

all the difference, next time you roast a chicken, boil up the carcass and keep in the freezer.

You’ll find the Sichuan peppercorns, Chinese black vinegar and fermented black beans in the Asian shops.

Serves 4

Black bean sauce

1 tablespoon fermented black beans.

4 garlic cloves, chopped

250ml chicken or vegetable stock

2 tablespoons soy sauce

1 tablespoon black vinegar

1 teaspoon sugar


2 tablespoons soy sauce

1 tablespoon sesame oil

½ teaspoon chilli flakes

½ tablespoon cornflour

4 pork chops, trimmed and thinly sliced

2 tablespoons sunflower oil

½ tablespoon Sichuan peppercorns, toasted and crushed

300/400g vegetables, whatever is available, plus a piece of ginger, chopped

Start with the black bean sauce, place all the ingredients into a pan and simmer for 15 minutes.

Mix the marinade ingredients together and add to the pork, mix well.

Heat the oil and stir fry the Sichuan peppercorns and vegetables together, tip out on to a plate,

then stir fry the pork until well browned, do this in batches, add the black bean sauce, simmer until

the pork is fully cooked, add back the vegetables, taste for seasoning,

Finish with some chopped fresh chillies & coriander if you like.