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.
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.
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.
Based on where the peppercorns are in the ingredient list, I would add them with the ginger, garlic and chilis.
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!
This is very good. We like spicy food, but this dish might be too spicy for some people.
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