Sichuan Paprika Pork

preparation time: 30 minutes
cooking time: 10 minutes
spicy rating: 7/10
serves: 4

- 500 g (1 lb) belly pork or bacon part of pig or use a leaner cut such as loin.
- 6 large leeks, washed
- 2 tbs vegetable oil
- 6 thin slices ginger
- 1 green and 1 red paprika (capsicum) cut in 2 cm ( ¾ in) squares
- 1 large fresh red chilli, chopped
- 2 small fresh red chilli, chopped

- 1 tbs fermented bean paste (tao cheo)
- 3 tsp chilli sauce
- 2 tsp sugar
- 2 tsp wine
- 1 tbs soy sauce
- 1 tbs water

1. Bring a large pot of water to a rolling boil. Add the whole piece of pork, let water return to boil, reduce heat to a medium simmer, and boil until thoroughly cooked (about 25 minutes). Remove from heat and set aside to drain and cool.

2. Cut the pork across the grain into wafer-thin slices. If using a fatty cut, slice it so that there is a strip of fat on each pice.

3. Wash the leeks well, cut off and discard the top 5 cm (2 in) of the green leaves, keeping just the white stalk and the tender portion of the green part. Cut each stalk in half lengthways, and then slice them into 5 cm (2 in) sections.

4. Combine the sauce ingredients and set aside

5. Heat 1 tbs of the oil in a wok until hot. Add the ginger, green and red paprika and red chilli and stir-fry swiftly for 1 minute, then add the leeks and continue stir-frying for 1 minute more. Remove from wok and set aside on a plate.

6. Add the remaining 1 tbs of oil to the wok, and when hot, add the sliced pork and stir-fry quickly for 2 minutes, until the pork is slightly seared around the edges.

7. Add the fried leeks, ginger and paprika. Stir to mix, then immediately add the sauce, stir to blend, and let simmer for about 3 minutes over medium heat. Remove to a platter and serve.

Fermented bean paste ( tao cheo) is available from Oriental food stores and some supermarkets.