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Recipe

Szechuan Pork Stew with Ginger and Chiles

Servings: 4

Szechuan peppercorns give this stew its iconic tingle and intense aroma. Though they’re not readily available at all supermarkets, you can find peppercorns easily enough online if not on a run to the Asian market. And once you have secured a stash, these small rounds make a fun addition to stir-fries and noodles.

Ingredients

For the marinade

  • 2  lb. pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
  • 3  Tbs. soy sauce
  • 1 Tbs. Shaoxing wine or dry sherry
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. granulated sugar
  • 1/2 tsp. five-spice powder

For the stew

  • 1 Tbs. cornstarch
  • 3 Tbs. canola oil or peanut oil, divided
  • 1 knob ginger (about 2 oz.), peeled and thinly sliced
  • 4 garlic cloves, smashed 10 whole dried red chiles
  • 1 Tbs. Szechuan peppercorns (about 1/4 oz.), cracked
  • 1-1/2 cups low-salt chicken broth
  • 3 Tbs. low-salt soy sauce
  • 2 Tbs. oyster sauce
  • 4 scallions (both white and green parts), thinly sliced (about 1/2 cup), for serving

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 135
  • Fat (g): 15
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 101
  • Sodium (mg): 882
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 37

Preparation

Make the marinade

Toss the pork with the soy sauce, wine, sesame oil, sugar, and five-spice powder. Let sit at room temperature 1 hour, or refrigerate for up to 24 hours.

Make the stew

Sprinkle the pork with the cornstarch and toss to coat. Heat a large, heavy Dutch oven over medium-high heat. Add 2 Tbs. of the oil, and when it’s shimmering, add half of the pork in an even layer. Cook, undisturbed, until browned around the edges, and pork easily releases when lifted with tongs, about 3 minutes. Reduce the heat to medium. Flip, and cook the other side until browned, about 2 minutes. Transfer to a plate. Cook the remaining pork in the same manner; transfer to the plate.

Add the remaining 1 Tbs. oil, the ginger, garlic, and chiles. Cook, stirring, until lightly browned, 1 to 2 minutes. Add the broth, soy sauce, and oyster sauce, scraping up any browned bits on the bottom of the pot. Add the pork and any accumulated juices. Reduce the heat to medium low, and cook, covered, stirring occasionally, until the pork is tender, about 1 hour.

Sprinkle with the scallions, and serve.

Reviews

Rate or Review

Reviews (6 reviews)

  • ujhyiujh | 04/30/2021

    Wow great recipe!
    Looks so good!
    Amazing explanation!
    I just wanted to say at the end that I have written a book on cooking control and I am currently handing it out for free and you should hear reviews. The book- https://bit.ly/3ta7gee By the way this site is my inspiration!

  • ScottD41 | 04/11/2021

    This is a delicious recipe. In my honest opinion, people who are reviewing this perhaps need to be less slavish in following every letter of the recipe and actually learn how to cook based on cooking experience and common sense. Cook the garlic until fragrant, tie up the Szechuan peppercorns in some cheesecloth, vary the amount of ginger peeled or not to your personal preference, etc. The recipe is an excellent guideline for a great Asian pork stew, but personalize it to fit your tastes.

  • NickBrookline | 03/20/2021

    For the ginger...2 oz with skin on? or 2 oz after peeled? Why not give a measure like 1/4 cup or Tb?
    Also, doesn't the garlic burn when cooked for 1-2 min in oil?
    My guess is the peppercorns are in the broth. Do you pour the broth through a mesh to filter out the pieces of broken pepper?

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