This is one of our long time favourite recipes. Kung Po Pork also works amazingly well with chicken or beef and is like a completely different dish with each of the three meats.
You can buy our pork @ Wingham Farmers Market on the first Saturday of the month or @ the Bent on Tuesday Farmers’ any Tuesday morning.
400g g (1 lb 4 oz) Edible Forest pork stir fry strips, cut into small cubes,
2 teaspoons cornflour
1 tablespoons shao hsing wine
2 tablespoons peanut oil
3 dried Kashmiri chillies (or any other if you can’t get Kashmiri)
5 cm piece ginger, julienned
1 tablespoon brown sugar
100g roasted peanuts
2 tablespoons light soy sauce
1 tablespoon Chinese black vinegar
Pinch Sechuan salt and pepper (1/2 teaspoon salt and 1 teaspoon Sechuan peppercorns)
Combine pork with cornflour and shao hsing wine in a bowl. Cover and leave to marinate for 1 hour.
Add 1/2 teaspoon of salt and 1 teaspoon of Sechuan peppercorns to a small dry pan. Heat over a moderate flame until fragrant. Use a mortar and pestle to grind into a fine powder. Set aside
Place oil and chillies in a cold wok and turn heat to low.
Cook until chillies begin to darken slightly. Using a slotted spoon, remove chillies and drain.
Leaving chilli oil in wok, turn heat up to high and stir-try pork for 3 minutes. Add ginger and reserved chillies and stir-fry for 30 seconds.
Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-try for another 30 seconds.
Serve, sprinkled with Sechuan salt and pepper, with rice and stir fry veggies.