Spicy Chilli Sichuan Pork Balls: Recipe

Posted by Charlie @ Discovering Mandarin Friday, 25 September 2009
Spicy Chilli - Sichuan Pork Balls w/ Noodles
Serves 4

This Chinese recipe is influence from several other recipes, and completely original and sadly not authentic Chinese. Although you will never find this anywhere else it is very tasty. It combines Sichuan Spicy Pork, with a spicier chilli garlic sauce that I used in my Firecracker Beef Recipe.

I also decided to coat the Pork in cornflour to give a nice texture, this can also be made with ground pork and not coated in cornflour if you prefer. Here is my version of Spicy Chilli -Sichuan Pork Balls.

Prep time: 30 mins
Cooking Time: 10 mins

You Will Need:
600g Diced Pork
1 tsp of soy sauce
1 Red Bell Pepper
1 Yellow Bell Pepper
2 Onions
4 Cloves of Garlic roughly chopped
1 ½ tsp of ginger puree or grated ginger
4 tbsp of chilli garlic sauce (you'll find that in an Asian Store)
2 tbsp Peanut butter
½ tsp of 5-spice
1 tablespoon Sichuan peppercorn, ground

2 Nests Medium Egg Noodles
2 tbsp Soy Sauce

To Cook:

1. Cut Pork into bite sized pieces. Add Pork to a bowl and mix with soy sauce and leave for 10-15 minutes to marinade in fridge.

2. Prepare peppers, onions, and garlic cutting to required and preferred sizes. Remember to peel and finely chop the ginger.

3. Add cornflour to the bowl of marinated pork. Covering it in a layer of corn flour so it will get crispy when fried.

4. Add 2 tbsp groundnut oil to a hot wok. Add pork for 3-4 minutes and fry until golden brown on the outside, remove pork and place in a bowl aside.

Bring a large pot of water to boil. (This will be for the noodles.) While the water is heating, go to the next step.

5. Now add onions, garlic and ginger to the wok. Fry until the onion starts to brown, and then add the pork and peppers into the wok with the onions garlic and ginger.

Fry for 1 minutes stirring vigorously. Add the chilli garlic sauce, peanut butter, Sichuan peppercorn and Chinese 5 spice.

6. Put the noodles into boiling water for 4 minutes or until cooked. Carry on stirring the wok with the spicy Sichuan pork.

7. Serve while hot. Divide noodles into individual bowls or put them all into a large bowl for sharing, pour a little soy sauce over noodles. Ladle the sauce and pork on top of noodles and top chopped peanuts.

As I Served it:
(I forgot to sprinkle the loosely cut peanuts on top)
Enjoy your Spicy Chilli Sichuan Pork Balls and noodles.
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