Tuesday, September 24, 2013

Recipe: Szechuan Pork Fried Rice

Considering how I love trying new foods, and considering how much I eat, iot is very rare to find an ingredient that I have never tastes/cooked with. My friend gave me a big bag of Szechuan peppercorns that he got from a nearby Thai shop. Such strange stuff! despite the fact they kinda look like pepper, and smell like pepper, they are actually a member of the citrus family. It is a popular ingredient in the perhaps more well known "Chinese 5 Spice" spice mix. When prepping them, you use the husks, and get rid of any of the little black centres that may still be present if you buy the spices whole. I would describe the flavour being like a combination of white pepper, fresh red pepper, and lemon zest- and it has a really odd "tingly" effect when you eat a dish that has a lot of it in as well. This is a delicious dish, that really compliments the flavours of this unusual spice!

Szechuan Pork Fried Rice (serves 2)

180g long grain rice
2 tbsp vegetable oil
4 garlic cloves, finely chopped
1 tsp crushed ginger
1 green chilli, finely chopped
1 yellow pepper, julienned
½ pointed cabbage, shredded
180g diced leftover roast pork

1 tbsp crab-apple and chilli jelly (or use sweet chilli sauce)
1 tbsp dark soy sauce
Splash toasted sesame oil
30ml water
1 tbsp crushed Szechuan peppercorns.

1. Cook the rice in boiling salted water, 1 minute less than what the packet recommends. Drain under cold water, transfer to a bowl and set aside. Mix together the crab-apple jelly, soy sauce, sesame oil, water and peppercorns, and set aside.
2. Heat the oil in a large wok. Stir fry the garlic, ginger, chilli, pepper and cabbage for 4 minutes. Add the pork, fry for a further 2 minutes.
3. Add the reserved cooked rice and sauce, and stir fry for 1-2 minutes, until all the ingredients are well combined, and the rice is piping hot. Serve!

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