Marination time: 1-2 hours | Prep time: 20 mins | Cooking time: 10-15 mins | Serves 4
For the marination:
- 1 kg boneless pork (preferably without fat), thinly sliced into squares of approx 1 ½ inch each
- 3 teaspoons dark soy sauce
- 3 teaspoons cornflour (cornstarch)
- salt to taste
- 3-4 tablespoons of vegetable oil to fry the pork + 2 tablespoons
- 1 large onion, diced (into large chunks and separated)
- 1/2 inch ginger, finely chopped
- 8-10 fat cloves of garlic, minced
- 3-4 long red chilis (Chinese / Thai or the non crinkly ones, not very spicy)
- 1 green bell pepper (capsicum), deseeded and cut into medium chunks
- 1 red bell pepper, deseeded and cut into medium chunks
- 3 tablespoons of szechwan sauce (see recipe for homemade schezwan sauce)
- 2 tablespoons tomato ketchup
- 1-2 teaspoons sweet soy sauce (or add 1-2 tsp dark soy sauce with tsp of sugar)
- 3 teaspoons of dark soy sauce
- 3-4 teaspoons of cornflour (cornstarch) dissolved in half a cup of water (room temperature)
- 1 bunch of spring onions (white bulb to be sliced thin, greens divided – some cut julienne and some sliced (rounds) for garnishing)
- salt to taste
1. Wash and pat the pork slices dry. Marinate it with the rest of the ingredients mentioned under ‘For the marination‘ for at least 1-2 hours (the longer the better)
2. Heat 3-4 tablespoons of oil in a heavy, wide based wok or frying pan fry the marinated pieces till the meat is cooked – make sure not to overcrowd the pan or else the meat will get steam cooked and release a lot of stock. If your pan is small, fry in batches.
3. Once the pork is fried, fry the cashew nuts in the same oil and keep aside.
4. Heat 2 tablespoons of oil in a heavy based, deep wok and fry the red chilies, garlic, ginger till the rawness goes away – on a medium heat. Next, increase the heat and add the spring onion whites and fry for about half a minute (make sure the oil is really hot at this point)
5. Add the diced onions and fry about a minute, add the spring onion whites and bell peppers and fry for about 2 minutes
6. Add the schezwan sauce, tomato ketchup, dark soy sauce, sweet soy sauce and stir for about a minute and then add the cornflour mixture, reduce the heat and simmer for about a minute.
7. Now add the spring onion juliennes and add in the fried pork, adjust salt to taste and simmer for about 3-4 minutes till the pork is mixed well with the sauce.
8. Garnish with roasted cashew nuts and spring onions and serve hot as a starter or accompaniment to fried rice or noodles.
This is a dry dish, if more gravy required, use meat or chicken of 1 cup and add additions 2 tsp corn floor mixed with little cold water just before adding the pork.