How to Make Sichuan Sweet & Sour Pork

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is often more affordable.

Toast Sichuan peppercorns in a dry pan on medium to high heat for about 30 seconds until fragrant.

Roughly chop garlic and spring onion; slice bamboo shoots into lengths and pickled mustard greens into rough slices.

Cut tea tree mushrooms into thirds or quarters.

Score pork shoulder steaks on both sides and slice diagonally into strips.

Marinate pork with 1 to 1 and 1/2 tbsp light soy sauce, 2 tbsp shaoxing rice wine, 1/2 tsp sugar, 1 to 1 and 1/2 tsp sesame oil, and 1 tbsp corn flour; mix well.

Heat wok until smoking hot and sear the marinated pork for about 1 minute on each side until browned; remove from wok.

Add a little oil to the wok and stir-fry bamboo shoots until colored; add more oil if needed.

Add garlic and spring onion to the wok, followed by tea tree mushrooms and pickled vegetables; stir-fry quickly.

Add toasted Sichuan peppercorns and the seared pork back into the wok.

Pour in mushroom stock to lift flavors off the wok and create the sauce; cook until sauce is absorbed by the ingredients and not sitting at the bottom of the wok.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens