Smoked Szechuan Pork
Well smoked a Boston Butt a few months ago, but it was so cold, the kids didn’t show, so the missus and I had Yukon Gold smashed potatoes and Hot Smoked Pork sammiches w/Pork Gravy that night. Well, a few days later I grabbed 4 or 5 thick slices of that lovely smoked pork, cut em into strips and whipped me up a batch of tantalizing Smoked Pork Szechuan with about a #9 heat, my sweetie thought it a bit too zippy for her palate, I thought it was the cats meow! Ah So! Sorry no shots, I ate the model!
But here is the recipe…(some may wish to adjust the chili paste quantity, but for the life of me I can’t imagine why you would)
Smoked Szechuan Pork
1-1/2 pounds smoked pork butt loin, cut in bite size pieces on the bias
5 Tbs. soy sauce, divided use
2 Tbs. cornstarch, divided use
2 Tbs. oil, divided use
1 Tbs. chile paste
1/2 tsp. crushed red pepper
1/2 tsp. minced fresh ginger
1/2 cup chicken broth
2 Tbs. rice wine vinegar
2 Tbs. dry white wine
1 tsp. brown sugar
1/2 bell pepper, cut in 1 1/2-inch strips
1/2 vidalia onion in wedges
1 carrot, sliced on an angle, kinda thin
2 cups brocolli florets
1/4 cup sliced water chestnuts
2 cloves garlic-sliced thin
2 Tbs. water
A few sliced mushrooms couldn’t hurt
1 Marinate pork in combined 3 Tbs. soy sauce, and 1 Tbs. cornstarch for 30 minutes.
2 Heat 1 tbs oil in wok or slope sided pan. Stir-fry crushed red pepper over medium-high heat for 2 minutes; remove.
3 In remaining oil, stir ginger and garlic and water chestnuts until lightly browned. Add broth, vinegar, 2 Tbs. soy sauce, wine, chili paste and sugar. Cover; simmer 2 minutes.
4 Add veggies; cook 3 minutes.
5 Add smoked pork, cook to warm
6 Add combined 1 tablespoon cornstarch and water. Cook and stir until thickened, serve immediately with steamed rice.
But here is the recipe…(some may wish to adjust the chili paste quantity, but for the life of me I can’t imagine why you would)
Smoked Szechuan Pork
1-1/2 pounds smoked pork butt loin, cut in bite size pieces on the bias
5 Tbs. soy sauce, divided use
2 Tbs. cornstarch, divided use
2 Tbs. oil, divided use
1 Tbs. chile paste
1/2 tsp. crushed red pepper
1/2 tsp. minced fresh ginger
1/2 cup chicken broth
2 Tbs. rice wine vinegar
2 Tbs. dry white wine
1 tsp. brown sugar
1/2 bell pepper, cut in 1 1/2-inch strips
1/2 vidalia onion in wedges
1 carrot, sliced on an angle, kinda thin
2 cups brocolli florets
1/4 cup sliced water chestnuts
2 cloves garlic-sliced thin
2 Tbs. water
A few sliced mushrooms couldn’t hurt
1 Marinate pork in combined 3 Tbs. soy sauce, and 1 Tbs. cornstarch for 30 minutes.
2 Heat 1 tbs oil in wok or slope sided pan. Stir-fry crushed red pepper over medium-high heat for 2 minutes; remove.
3 In remaining oil, stir ginger and garlic and water chestnuts until lightly browned. Add broth, vinegar, 2 Tbs. soy sauce, wine, chili paste and sugar. Cover; simmer 2 minutes.
4 Add veggies; cook 3 minutes.
5 Add smoked pork, cook to warm
6 Add combined 1 tablespoon cornstarch and water. Cook and stir until thickened, serve immediately with steamed rice.
