Spicy pork with carrots and radish – San Hsia-Kuo

Ingredients for 2 servings:

• 120 g pork
• 1 tsp oyster sauce
• 1 tsp soy sauce, light
• 2 g papaya pulp, pureed, frozen
• 1 pinch(s) Szechuan pepper, ground
• 2 m.-large tomato(s), oblong
• n. B. Salt and pepper, black, freshly ground
• n. B. Sesame oil, dark
• 2 peppers, red, dried
• 10 g garlic clove(s)
• 10 g ginger, red
• 80 g carrot(s)
• 80 g white beer radish(s)
• 100 g white cabbage
• 20 g chicken stock (jar)
• 1 tsp oyster sauce
• 2 tbsp white wine, fruity
• 2 tbsp orange juice
• 1 tsp lemon juice
• 1 tsp sugar, fine
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 1 tsp, levelled allspice berries, crushed
• ½ tsp Szechuan pepper, crushed
• 3 tbsp sunflower oil
• 1 tbsp sesame oil, light

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 6 minutes; Total time approx. 12 hours 36 minutes

The name suggests that three different ingredients are cooked at the same time. Recipe from Szechuan, China.

Cut the thawed pork across the grain into 8 mm thick slices, then cut these into thirds crosswise. Mix the marinade ingredients and marinate the meat overnight. Cut off the top ends of the washed tomatoes. Then, while standing, make four crosswise cuts from the bottom end, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and black pepper and place them in the serving dishes. For the vegetables, use scissors to cut the dried chili peppers crosswise into approximately 2 cm long pieces, discarding the stalks. Cut off both ends of the garlic cloves, peel them, and press the juices into a small bowl using a garlic press. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Wash the carrot and beer radish, cut off both ends, peel them, and slice them into 2 mm thin slices from the bottom up. Remove the leaves from the white cabbage and separate them from the central rib. Wash and clean. Cut into approximately 4 cm pieces. Set aside the vegetables. For the broth, mix all the ingredients in a bowl and set aside. Strain the meat and drain well. Heat a wok until very hot, add the sunflower oil and let it heat up. Add the pepper pieces and stir-fry until blackened. Add the meat and stir-fry for 90 seconds. Remove the mixture from the wok with a slotted spoon, drain well, and keep warm. Add the sesame oil and heat moderately. Add the garlic cloves and ginger and stir-fry for 30 seconds. Add the carrot, beer radish, and white cabbage pieces and stir-fry for 2 minutes. Deglaze with the broth and stir-fry briefly. Then simmer the mixture until almost all the liquid has been absorbed or evaporated. To serve, ladle the mixture from the wok into serving bowls. If desired, drizzle with some of the dark sesame oil over the top. Serve as a side dish and enjoy.