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szechuan pork cheeks cooked

One Pot Szechuan Pork Cheeks

  • 20 mins
  • easy
  • 4
jeff baker
Recipe by
Jeff Baker

Ingredients

  • For the Pork
  • 1 kg pork cheeks
  • 4 tbsp peanut or rapeseed oil
  • 300ml chicken stock
  • 4 tbsp. Light soy sauce
  • 2 tbsp. Honey
  • 2 tbsp. Balsamic vinegar
  • 1 tbsp. Corn starch mixed with a little cold water
  • Pak Choy, Tender stem broccoli or Chinese greens finely sliced
  • 1 red pepper finely sliced
  • 1 bunch spring onions finely sliced
  • 1 red chili finely sliced
  • 2 limes cut into wedges
  • Bunch coriander
  • For the Marinade
  • 1 clove garlic
  • 2 tsp. Szechuan pepper
  • 2 tsp. coriander seeds
  • 30 g root ginger peeled
  • 1 x star anise
  • 2 tbsp. Light soy sauce
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Introduction

A light yet hearty Szechuan classic dish, simply prepared with true authentic taste. Served as it comes or add egg noodles for more substantial meal.

Method

  1. In a blender make a marinade with ½ the oil, garlic, ginger & spices (keep the star anise separate & add to the pan when cooking) then rub into the pork, this can be done up to 24 hours in advance, once marinated rub away the excess marinade.
  2. Heat the remaining oil in a large pan, add the pork and fry until browned then add the honey, vinegar & soy, simmer for 2-3 minutes then add the stock & bring to the boil, thicken by whisking in the corn starch then cover & simmer for 1½ - 2 hours until the cheeks are tender.
  3. Next add the peppers & green vegetables, simmer for a couple of minutes.
  4. To finish & serve scatter with the spring onion, chilli & coriander then serve in bowls with lime wedges & noodles.
szechuan pork cheeks cooked

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