Kung Po Pork
Cook Time 30 minutes
500g pork fillet, sliced
1 tbsp plain flour
1 ½ tbsp water
5 tbsp peanut oil
8 small to medium-sized dried red chillies
5cm young ginger, cut into thin strips
½ brown onion, sliced into half-moons
1 tbsp brown sugar
½ cup roasted cashews
2 tbsp soy sauce
1 tbsp Chinkiang Chinese black vinegar
1 tbsp Szechuan pepper, toasted and crushed
In a mixing bowl, marinate pork fillet slices in the flour and water for at least 20 minutes.
Place 2 tbsp oil and chillies in a wok then turn on heat to low. Cook for 2 minutes or until chillies darken in colour. Drain and remove chillies, reserving the oil.
Using the same oil, turn heat to high and fry the pork slices in batches until golden brown (approximately 3-5 minutes). Use extra oil if required. Return all the pork into the wok then add ginger and onion. Cook for 3 minutes.
Add remaining ingredients (except Szechuan pepper) and stir-fry for another 3 minutes. Turn off heat, sprinkle with Szechuan pepper and serve.