Sichuan spicy pork and noodles
A lovely combination of chilli and pepper spice with the earthy flavour of sesame paste. The garlic chive flowers add texture and a pleasant sharp flavour.
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Photo: Marina Oliphant
- 2 cloves garlic, peeled
- 2 knobs ginger, peeled
- 2 tbsp Sichuan peppercorns
- 1/2 to 1 tbsp of chilli oil or paste
- 3 tbsp sesame paste (I use the Punchun brand)
- 3-4 tbsp soy sauce
- 50ml peanut or corn oil
- 1 bunch garlic chive flowers (or garlic chives), cut in 10cm lengths
- 600g pork mince
- 3 tbsp castor sugar
- 100-150ml water
- 4 spring onions, finely sliced
- 500g fresh rice noodles or Shanghai noodles, or serve with steamed jasmine rice
Crush the ginger and garlic in a mortar and pestle. Roast the Sichuan peppercorns in a hot dry wok, stirring all the time for 1-2 minutes, or until they start to crackle, become fragrant and darken. Remove from wok and grind in a coffee grinder or mortar and pestle.
Mix in a bowl the chilli oil, sesame paste and soy. Have a pot of hot water to heat the noodles and everything else ready to go.
Heat a wok until very hot. Add oil then the ginger-garlic paste, stirring all the time and cook for just a moment before adding the garlic chives. Cook until a little wilted then add the pork mince. Keep the heat high and keep stirring. Once the pork mince is cooked add the pepper, sesame/soy sauce mixture and sugar. Mix well and add some water to thin the sauce. Taste and correct the seasoning - you may want more chilli or soy, but if the flavour is too strong, add more water. Now stir in the spring onions, the hot rice noodles and serve.