Pork alla "Kung Bao"

Ingredients for 2 servings:

• 300 g pork fillet(s)
• 2 pinches of salt
• 1 tbsp light soy sauce
• 1 tbsp cornstarch
• 2 tbsp sunflower oil
• 5 peppers, red, dried
• 50 g spring onion(s), white part only
• 2 medium-sized garlic cloves
• 15 g ginger
• 2 tbsp sunflower oil
• 40 g peanuts, blanched, roasted unsalted
• 6 allspice berries
• 1 tbsp soy sauce, salty
• 1 tbsp sugar
• 1 tbsp rice vinegar, dark, mild
• 1 tbsp white wine
• 3 tbsp chicken stock (jar)
• ½ tsp tapioca flour
• n. B. flowers (pepper blossom)
• n. B. Pepper, dried

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 20 minutes

A spicy side dish from Szechuan cuisine in China.

Cut the pork fillet into cubes approximately 1.5 cm in size. For the marinade, mix the remaining ingredients and rub the marinade into the meat pieces. Marinate for 1 hour at room temperature. Use scissors to cut the pepperoni crosswise into approximately 2 cm long pieces. Cut the washed spring onion into approximately 2 cm long pieces. Cut the peeled garlic crosswise into thin slices. Cut the peeled ginger into thin slices across the grain. Quarter large slices. Crush the allspice berries and mix them with the remaining spice ingredients in a small bowl and set aside. Now heat 2 tablespoons of sunflower oil in a wok and fry the meat cubes all over. Remove from the wok with a slotted spoon. Add more sunflower oil to the wok and heat to a high heat. Add the pepperoni pieces and stir-fry until blackened. Then add the meat, spring onion, garlic, and ginger. Stir-fry for 2 minutes, then add the peanuts and stir-fry for 1 minute. Deglaze with the spices and simmer for 1 minute. Transfer the finished kung bao to serving plates. Serve as a side dish or main course and enjoy. Notes: The blackened peppers are for flavor and appearance only. They should not be eaten. The kung bao can be cooked with up to 15 of these peppers in the recipe above.