Chinese Chili Pork with Cashew Nuts and Mushrooms
Ingredients
- 2tbsps Chili Bean Paste.
- 2 Spring Onions, sliced diagonally into big chunks.
- Enough pork for four hungry adults, chopped into bite sized slices.
- Three large handfuls of salted, roasted cashew nuts.
- 1 Medium strength red chilli. Cut into small slices, most of the seeds removed respective to taste.
- 4 tablespoons of cornflower.
- The juice of a small lime.
- Chinese five spice.
- 2 tablespoons of ground nut oil.
- A good glug of rice vinegar.
- A good glug of light soy sauce.
- A handful of Szechwan peppercorns.
Utensils
- A Large spatula.
- A large wok.
- A large mixing bowl.
Method
Drop the cornflour, the five spice and chilli bean sauce into the mixing bowl. Put the sliced pork in the bowl and mix all the ingredients together. The flour should coat the pork so that all the ingredients bind together. If there isn’t enough, simply add more cornflour.
Put the wok on a high heat and once the wok is hot put the ground nut oil in. As soon as the oil is hot put the chilli and the peppercorns in the wok.
As soon as the peppercorns have started popping, put the pork into the wok and let the underside of the pork cook for around 30 seconds. Then start to toss and stir-fry as usual.
Once the pork has browned, add a good glug of rice vinegar. Next add the cashew nuts and the spring onions, followed by the lime juice and the soy sauce.
Once the onions are hot but still crisp and the pork is cooked take off the heat and serve up. The smell by now will be making your mouth water so get stuck in!
Serve with either noodles or sticky rice.
