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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 (3 reviews)

  • BASILQ | 02/19/2021

    Based on where the peppercorns are in the ingredient list, I would add them with the ginger, garlic and chilis.

  • ErikCooks | 02/18/2021

    The headline talks about Szechuan peppercorns, and the ingredients list mentions the Szechuan peppercorns, but the instructions portion of the recipe doesn't say at which point of the recipe you use them! In the marinade? Do you brown them? Do they go in with the broth? Or are they just garnish at the end? Thanks for clarifying!

  • kreddy_2001 | 01/19/2021

    This is very good. We like spicy food, but this dish might be too spicy for some people.

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