Szechuan pork

Szechuan pork
  • Serves icon Serves 4
  • Time icon Hands on time 10 mins, plus 15 mins cooking time

You won’t miss your Chinese takeaway once you’ve tucked into this hearty, budget-friendly szechuan pork recipe.

Nutrition: per serving

Calories
643kcals
Fat
22.5g (11.3g saturated)
Protein
32.8g
Carbohydrates
77g (4.7g sugars)
Salt
1.6g
Calories
643kcals
Fat
22.5g (11.3g saturated)
Protein
32.8g
Carbohydrates
77g (4.7g sugars)
Salt
1.6g

Ingredients

  • 1 tbsp groundnut oil
  • 2 shallots, finely sliced
  • 2.5cm piece fresh ginger, sliced
  • 1 red chilli, deseeded and finely chopped
  • 500g pork mince
  • 2 tsp Szechuan peppercorns, crushed (available in Sainsbury’s, Tesco or oriental grocers)
  • 1 tsp Chinese five-spice
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 lime
  • 350g basmati rice
  • 165ml can coconut milk
  • 2 tbsp chopped fresh coriander
  • Spring onions, finely sliced, to serve
  • Ginger, finely sliced, to serve
  • Red chilli, finely sliced, to serve

Method

  1. Heat the groundnut oil in a pan or wok and fry the shallots with the ginger and chilli for a couple of minutes.
  2. Add the pork mince and quickly brown, then stir in the Szechuan peppercorns and Chinese five-spice and cook for a couple of minutes. Add the soy sauce, honey and lime juice and cook for 5 minutes more.
  3. Meanwhile, cook the rice in a pan of boiling salted water for 10 minutes. Drain and return to the pan over a low heat with the coconut milk until it is absorbed.
  4. Stir the coriander into the mince and serve on a bed of coconut rice. Garnish with some the spring onions.

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