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Spicy Chungking Pork

This is a classic Sichuan dish named after Chongqing, a major city in Sichuan province. It’s also known as “twice-cooked pork,” because the pork is traditionally first poached, then stir-fried. I have simplified the recipe, without sacrificing flavor, by eliminating the first cooking.–Helen Chen

LC Spice-Ometer Note

Sichuan cooking traditionally veers toward tongue-numbing spicy, although this recipe is slightly tamer than most, at least on our spice-ometer.

Spicy Chungking Pork Recipe

  • Quick Glance
  • 30 M
  • 30 M
  • Serves 3 to 4

Ingredients

  • 3/4 pound pork tenderloin
  • 2 teaspoons Chinese rice wine or dry sherry
  • 4 teaspoons cornstarch
  • 2 tablespoons fermented black beans, coarsely chopped
  • 1 teaspoon crushed red pepper, or to taste
  • 3 tablespoons hoisin sauce
  • 2 teaspoons dark soy sauce
  • 4 tablespoons canola oil
  • 1/2 pound green cabbage, cut in 1 1/2-inch chunks (about 3 cups)
  • 1 medium red bell pepper, cored and cut into 1 1/2-inch chunks
  • 3 slices unpeeled fresh ginger
  • 2 garlic cloves, crushed with the side of a knife and peeled

Directions

  • 1. Slice the tenderloin crosswise 1/8 inch thick. (You may wish to toss the pork in the freezer first for 10 minutes or so to make slicing easier.) In a medium bowl, whisk together the wine and 2 teaspoons of the cornstarch. Add the pork and mix well. In a small bowl, whisk the remaining cornstarch in 1/4 cup water, mixing until it is completely dissolved.
  • 2. In another small bowl, stir together the black beans and crushed red pepper. In another small bowl, stir together the hoisin sauce and soy sauce.
  • 3. In a wok or large pan, heat 2 tablespoons of the oil over high heat until hot but not smoking. Add the cabbage; it should sizzle. Cook, stirring, for about 3 minutes. Add the red bell pepper and cook for 2 minutes more. The cabbage may brown slightly. Transfer to a plate.
  • 4. Add the remaining 2 tablespoons of oil to the wok or pan and heat over high heat. Add the ginger and garlic and stir until the oil is hot and the ginger and garlic sizzle. Do not let the aromatics brown. Stir the pork mixture, add to the wok or pan, and cook, stirring briskly, until the pork is no longer pink, 2 to 3 minutes.
  • 5. Add the black bean mixture and stir to combine. Stir the hoisin and soy sauce mixture, add it to the pan, and mix well. Return the vegetables to the pan and toss to coat. Then add the cornstarch mixture and stir for 30 seconds. Remove and discard the ginger and garlic, if desired. Serve immediately.
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