Here's great way to use those fresh summer hot chili peppers (and it's not a salsa!). This popular Cantonese dish has a nice hot kick from the chili peppers (and a bit from the Turmeric Zest). Our Turmeric Zest and Chinese Five Spice Blends add delicious flavors and color to the pork and the White Pepper helps to give it the 'pepper' taste. You can lessen the heat on this dish by adding less chilies, and the combination of the flavors are still excellent.
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2 - 3 lbs. pork shoulder or butt, trimmed & cut into 3" pieces (1/4 " thick)
2 Tblspns cooking sherry
1 tsp sesame oil
2 tsp Chinese Five Spice Blend
2 tsp Turmeric Savory Spice Blend
1 tsp White Pepper (divided)
2 1/2 tsp salt (divided)
1/4 cup flour
2 Tblspns cornstarch
1 cup (divided) peanut oil
3 Tblspns water
4 garlic cloves, peeled & sliced thin
2 long hot red chili peppers, sliced crosswise & seeds removed
3 spring onions (green part only), sliced
2 long hot green peppers, sliced crosswise & seeds removed
Directions: Marinate the pork for at least 30 minutes in the sherry, sesame oil, 1/2 tsp White Pepper, 2 tsp salt, Chinese Five Spice & Turmeric Blend.
Cover the marinated pork pieces in a mixture of flour, cornstarch, 1/8 tsp White Pepper, 1 1/2 tsp peanut oil, and the water. Place the remaining peanut oil in a large skillet and heat to medium high. Fry the garlic in the oil until they are just starting to turn golden (about 30 seconds). Remove the garlic and drain on a paper towel. Add the pork pieces to the oil and fry until they are cooked and golden brown. Remove the pork, turn the heat to high, add the peppers and spring onions, cook for 30 seconds and then remove from the heat. Drain the excess oil from the pan (leaving a small amount in the pan). Add the pork pieces, garlic, 1/8 tsp White Pepper, & 1/2 tsp salt and stir-fry quickly to combine. Serve immediately over rice.