Szechuan Peppercorn Pork
Spicy, numbing pork with the distinctive tingle of Sichuan peppercorns-bold, aromatic, and unforgettably craveable for spice lovers.
Ingredients (serves 4)
- 1.5 lb pork tenderloin
- 2 tbsp Sichuan peppercorns
- 3 tbsp gochugaru or chili flakes
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 4 cloves garlic
- 1.5 tbsp ginger
- 2 tbsp vegetable oil
- 2 scallions
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Save this recipeInstructions
- 1
Lightly toast Sichuan peppercorns in a dry skillet over medium heat for 1 minute, then coarsely crush.
- 2
Slice pork tenderloin thinly against the grain.
- 3
Heat 2 tbsp vegetable oil in a large skillet over high heat. Cook pork until no longer pink inside, about 4 minutes. Remove and set aside.
- 4
Add minced garlic and ginger to the skillet and cook for 30 seconds.
- 5
Stir in gochugaru and toasted peppercorns, cooking for 1 minute. Add soy sauce, rice vinegar, and brown sugar. Return pork and simmer for 2 minutes until warmed through.
- 6
Top with sliced scallions and serve over steamed rice.
