Ingredients

For the pork:

• 300g tenderloin pork cut into strips
• 1 tbsp soy sauce
• 1 tbsp cornflour

For the stir-fry:

• 4 whole dried Chinese chillies
• 1 tbsp Sichuan peppercorns
• 1/2 tsp of Chinese 5 spice
• 4 tbsp soy sauce
• 1/2 tbsp cornflour
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tsp rice wine vinegar
• 1 tbsp oyster sauce
• 200ml cold water
• 4 garlic cloves, thinly sliced
• 1 thumb of ginger, finally chopped
• 6 scallions cut into 1.5-inch pieces
• 2 tbsp sunflower oil
• Cooked rice for serving

Tools

• Multipro Classic Food Processor

Method

1. Grab the pork and pop it into a bowl with cornflour and soy sauce, mix and set aside, allow to marinate for 15 minutes.
2. Grab a wok or large frying pan and place on a medium heat. Add the whole chillies and peppercorns into the dry pan and gently toast for 1 or 2 minutes. Remove from the pan, place the chillies on a chopping board, cut off the stem and slide all the seeds out into the bin. Pop the peppercorns into a blender or spice mill and blend into a fine dust, set aside and add the chillies to the blender and pulse to break them apart into large chilli flakes, set aside.
3. Add a pinch of pepper in a bowl followed by the five-spice, soy sauce, cornflour, sesame oil, sugar, vinegar, oyster sauce, and water. Mix together.
4. Place the wok on a high heat followed by a tbsp of oil, add the pork and fry until golden and crisp in batches until all the pork is set aside.
5. Turn the heat to medium, add a tbsp of oil followed by the chopped ginger, garlic, a sprinkle of Sichuan pepper and chilli flakes, and sauté for 2 to 3 minutes. Add the scallions, return the pork and sauce ingredients. Toss and keep stirring while the sauce comes to a simmer and begins to thicken. Adjust the consistency of the sauce with water if it’s too thick.
6. Serve the stir-fry with some fluffy rice and enjoy.

Chef's Notes:

1. The chillies and Sichuan peppercorns and VERY spicy, so just put in as much as you think you can handle.