Mala Xiang Guo (Numbing-Spicy Stir-Fry)

Ingredients

• ½ lb pork shoulder or belly, thinly sliced
• 1 tbsp Sichuan peppercorns
• 4 whole dried red chiles (whole)
• 4 whole garlic cloves, minced
• 2 tbsp soy sauce
• 3 tbsp neutral oil (vegetable or peanut)

Instructions

1. 1

   Place the pork slices on a cutting board and pat them dry with paper towels so they brown better in the pan.

2. 2

   Crush the Sichuan peppercorns lightly with the side of a knife or in a mortar to release their oils and flavor.

3. 3

   Cut each dried red chile in half lengthwise and remove the seeds with your fingertip under running water to reduce bitterness.

4. 4

   Heat 1 tablespoon of oil in a 12-inch skillet over high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the pork slices in a single layer and let them sit without stirring for 2 minutes until the bottom edges turn brown.

6. 6

   Stir the pork and cook for another 1 to 2 minutes until no pink remains, then transfer to a clean plate.

7. 7

   Reduce heat to medium and add the remaining 2 tablespoons of oil to the same skillet; swirl to coat the bottom.

8. 8

   Add the crushed Sichuan peppercorns and dried chiles, then stir for 30 seconds until fragrant.

9. 9

   Add the minced garlic and stir for 15 seconds, watching carefully so it does not burn.

10. 10

    Return the cooked pork to the skillet and pour in 2 tablespoons of soy sauce; toss everything together for 1 minute to coat evenly.

11. 11

    Taste and add salt and pepper if needed, then transfer to a serving bowl and serve immediately while hot.

Tools you’ll need

• 12-inch skillet with lid
• cutting board
• chef's knife
• mortar and pestle (optional, or use the side of a knife)
• paper towels
• wooden spoon or spatula
• serving plate

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