Serving
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Pork with Stem Lettuce
China - Sichuan

Serves
Effort:
Sched:
DoAhead:  
2 main  
***
1 hr  
Prep
Marinated pork stir fried with crunchy stem lettuce and spicy sauce. As given here, using the correct ingredients, this dish is about like "Thai extra spicy", so use your own best judgement.






5
1/4
1
------
1
1/2
1
2
------
1
1-1/2
------
4
5
1
------
1/4
1-1/2
1
1
1/2
------
3
oz
t
#
---
t
t
T
t
---
oz
T
---
cl

in
---
c
T
t
t
t
---
T
Stem Lettuce (1)
Salt
Pork, lean (2)
-- Marinade
Cornstarch
Salt
Rice Wine (3)
Water
-- Seasoning
Pickled Chili (4)
Bean Sauce (5)
-- Aromatics
Garlic
Scallions
Ginger
-- Sauce
Stock
Soy Sauce
Black Vinegar (6)  
Corn Starch
Sugar
---------
Oil
Prep   -   (45 minutes)
  1. Cut PORK into cubes about 1/2 inch on a side.
  2. Mix all Marinade Items and massage into the pork. Let marinate for at least 20 minutes, turning once or twice.
  3. Peel Stem Lettuce and cut into 1/2 inch cubes. Mix with 1/4 t salt and set aside.
  4. Chop CHILIS fine and mix with Bean Sauce.
  5. Crush GARLIC and chop fine. Slice SCALLIONS about 1/8 inch thick crosswise, white and green. Slice GINGER very thin and chop fine. Mix.
  6. Mix together all Sauce items
Run   -   (15 minutes)
  1. In a wok or spacious sauté pan heat Oil over high heat and fry Pork until it has completely lost its raw color and any exuded liquid has evaporated.
  2. Stir in Chili mix until well blended.
  3. Stir in Garlic mix for about 1 minute, then stir in Lettuce. Fry stirring for about 3 minutes.
  4. Stir in Sauce and stir over moderate heat until it thickens and coats the other ingredients.
  5. Serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. Stem Lettuce:   Weight is after peeling, since it's otherwise hard to judge, but probably 7 or 8 ounces. For details see our Stem Lettuce page.
  2. Pork:   Weight is for boneless pork with all excess fat removed.
  3. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  4. Pickled Chili:   This is a standard Sichuan / Hunan ingredient. Available in jars in Asian markets, they are invariably from Thailand. For details see our Chili Page.
  5. Bean Sauce:   The bean sauce used in Sichuan is made from broad beans (fava beans) rather than soy beans. The pattern recipe calls for "chili bean sauce", but those pickled chilis may be enough hot for many people. If you can't get broad bean sauce, use a soy bean sauce, it won't be a lot different. I use Lian How brand Hot Broad Bean Sauce (made in Los Angeles).
  6. Black Vinegar:   This is available from almost any market serving an Asian community. Gold Plum brand is good. For details see our Sours Page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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