Spicy Szechuan Pork

Ingredients for 2 servings:

• 400 g pork (fillet or loin)
• 400 g Chinese cabbage
• 6 garlic cloves
• 1 piece(s) ginger, approx. 2 cm
• 4 spring onions
• 4 small red chili peppers
• 2 tbsp chili paste
• 2 tbsp rice wine
• 3 tbsp, leveled rice flour
• 1 tbsp brown sugar
• 300 ml water
• 3 tbsp Szechuan pepper
• 5 tbsp soy sauce
• 1 tbsp sesame seeds
• Peanut oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the Chinese cabbage and break it into large pieces, reserving the ends and thin top pieces separately. Cut the flesh into approximately 2 mm thick slices, mix in a bowl with rice wine and rice flour, and marinate for at least 10 minutes. Finely chop the garlic and ginger, finely slice the chilies, halve the spring onions lengthwise and cut into approximately 1 cm wide pieces. Heat a pan over high heat and add enough oil to cover the bottom. Add 2 tablespoons of Sichuan peppercorns and roast until dark brown. Remove the peppercorns and first briefly fry the Chinese cabbage ends over high heat until translucent, then add the remaining Chinese cabbage and fry for 2 minutes. Place the cabbage in a large bowl and set aside. Add water to the pan, add the chili paste, sugar, ginger, 2/3 of the spring onions, 1/2 of the garlic, and the soy sauce, and bring to a boil. Then add the meat and simmer for 5-10 minutes over medium heat. Then add it to the bowl with the Chinese cabbage. Add oil to the pan and heat until very hot with 1 tablespoon of Szechuan peppercorns. Then pour the hot oil into the bowl and add the remaining garlic, spring onions, and sesame seeds.