Spicy Pork and Peppers Stir-Fry...

My favourite spicy profile of tongue-numbing lemon-hinted Szechuan peppercorns and the heat of spicy chili peppers takes centre stage in this delicious pork and pepper stir-fry. I was at a Chinese restaurant catching up with a good friend last week over a similar dish, and its delicious flavours made me crave for it again tonight. Spices toned down, pork caramelized and slightly garlicky, my older kids enjoy this dish making it a family affair served along Korean BBQ beef wraps in fact. So-o complementary and incredibly tasty!

Spicy Pork and Peppers Stir-Fry
Makes 6 servings

1 tsp. canola oil 
12 Szechuan peppercorns
3 Szechuan chili peppers
1/2 onion, sliced
2 green onions, cut into 2-inch pieces
1 lb. pork belly, skin-removed and sliced into bite-size pieces seasoned with salt and ground white pepper to taste
1 Tbsp. soy sauce
3 garlic cloves, chopped
4 Korean green peppers, sliced at a diagonal (these are mild)
1 to 2 Tbsp. Chinkiang black vinegar to taste (or use balsamic vinegar)

Heat 1 tsp. oil in skillet on medium high heat. Add the Szechuan spices and cook until fragrant about one minute. Add the onions and stir-fry for two minutes until onions are translucent.

Add pork slices, spreading across pan and let cook for four minutes, adding soy sauce halfway, stir frying occasionally to allow the pieces to caramelize.

Add garlic and stir-fry for one minute before adding the peppers. Stir-fry for two minutes more and add the black vinegar. Toss for a minute before removing onto serving plate.

Serve with steam rice of course, you can make it a spin on Korean BBQ beef wraps. Give Szechuan-style pork and peppers a try instead in the lettuce wraps for an instant Chinese twist.

If you like Szechuan food, you may also like Szechuan Spicy Fish Soup, Hot and Sour Soup,  Spicy Stir-Fry Cabbage, and Spicy Beancurd Salad. Ho, ho sic!!