gongbao's chilli porkrating:
- 75g pine nuts, dry fried until golden brown
- 4 pork chops with the fat removed and sliced thinly
- 1 tbsp light soy
- 1 tbsp groundnut oil
- 1 tbsp cornflour
- 2 tsp hot bean paste
- 3 slices fresh ginger, finely chopped
- 1 small courgette, chopped down the centre and sliced
- 1 tbsp dark soy
- 1 tbsp rice wine
- 1 tbsp red wine vinegar
- 2 tsp rock or white sugar
- 3 tbsp strong stock or 1 tsp bouillon powder in 3 tbsp of hot water
- dash salt
- Five Spice Powder to taste (optional)
- 1 tsp sesame oil
Mix the light soy, groundnut oil and cornflour together and marinate the sliced pork with it- put this pork in the fridge for 30 minutes.
Dry fry the pine nuts on a frying pan (no oil obviously) until golden brown. Set aside.
Afterr the pork has marinated (30 minutes) put a little oil into a saucepan and when hot throw in the ginger and bean paste and stir around for 30 seconds so they don't burn. Add the dark soy, wine, vinegar, sugar, stock, salt and five spice powder (if using) and bring to the boil. Now put a little oil into a wok and stir fry the courgette slices for 2-3 minutes on a medium/high heat. Reduce the heat to medium/low and add the pork to the wok. The trick here is to cook the pork without letting it sizzle as that causes the meat to harden. Once the meat is white all over, add the boiling sauce- cook for a further 2 minutes (the sauce should thicken).
Glaze with the sesame oil and scatter the pine nuts on top to serve.
Serve with rice.