Sweet and Sour Pork
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
12 oz lean pork
1/4 tsp salt
1/2 tsp ground Sichuan peppercorns
1 Tbsp Chinese rice wine or dry sherry
4 oz bamboo shoots
2 Tbsp all-purpose flour
1 egg, lightly beaten
vegetable oil for deep frying
Sauce:
1 Tbsp vegetable oil
1 clove garlic, minced
1 spring onion, cut into short sections
1 small green bell pepper, cut into small cubes
1 fresh red chili, seeded and thinly shredded
1 Tbsp light soy sauce
2 Tbsp light brown sugar
2-3 Tbsp rice vinegar
1 Tbsp tomato paste
about 1/2 cup of stock or water
Instructions:
Cut the pork into small bite-sized cubes. Marinate with the salt, pepper, and wine or sherry for 15-20 minutes
Cut the bamboo shoots into small cubes the same size as the pork.
Dust the pork with flour, dip in the beaten egg, and coat with more flour. Deep fry in moderately hot oil for 3-4 minutes, stirring to separate pieces. Remove.
Reheat the oil to hot, add the pork and bamboo shoots and fry for about 1 minute or until golden. Remove and drain.
Heat the oil and add the garlic, spring onion, green bell pepper and red chili. Stir-fry for 30-40 seconds, then add the seasoning with the stock. Bring to the boil, then add the pork and bamboo shoots.
Serves 4.
From “Fire and Spice” by Hsiung, Fernandez, and Wheeler.