Rustic Sichuan Sweet & Sour Pork

• ½ red onion
• 100g bamboo shoots
• 3 tablespoons pickled cabbage or pickled pak choi
• 1 spring onion
• 3 garlic cloves
• a thumb-size piece of ginger
• 60g cloud ear fungus, soaked and drained 
• 1½ teaspoons Sichuan peppercorns 
• 300g pork shoulder steak or loin
• 2 teaspoons chilli bean paste
• 1–2 tablespoons vegetable oil

The Marinade

• 1 teaspoon granulated sugar
• 1½ tablespoon light soy sauce
• 2 tablespoons Shaoxing rice wine
• 1½ teaspoons sesame oil
• 1 tablespoon cornflour

The Sauce

• 1 tablespoon granulated sugar
• 1–2 teaspoons Chiu Chow chilli oil
• 1 tablespoon Chinkiang black rice vinegar 
• 1 tablespoon hoisin sauce
• 2 tablespoons chicken stock
• 1 teaspoon dark soy sauce

PREPARATION

Finely slice the onion, bamboo shoots, pickled cabbage and spring onion. Finely chop the garlic and slice the ginger into matchsticks. Shred the drained cloud ear fungus (if not already shredded) and lightly crush the Sichuan peppercorns.

Bash the pork well with the side of the cleaver, and then half-mince it using a rocking motion.  Slice the meat into thin strips, put it in a bowl and cover with the marinade ingredients, massaging them into the meat well with your hands.

Mix the sauce ingredients together well in a small bowl or ramekin.

BUILD YOUR WOK CLOCK: place your sliced onion at 12 o’clock, then arrange the bamboo shoots, pork bowl, ginger, garlic, peppercorns, chilli paste, shredded fungus, pickled vegetables, sauce bowl and spring onion clockwise around your plate.

COOKING

Heat the vegetable oil in a wok over a high heat until smoking-hot.

Add the onion and bamboo shoots and stir-fry for 1 minute, then add the pork slices and stir-fry, keeping the heat high, for a further minute until golden brown.

Add the ginger, garlic, Sichuan peppercorns and chilli paste and stir-fry for a further 30 seconds, then add the shredded fungus and pickled vegetables and stir-fry for a further 1 minute. Pour over the sauce, bring to a vigorous boil and cook, stirring, for 1–2 minutes until the sauce has slightly thickened and reduced to a coating consistency.

Transfer to a serving plate or bowl and scatter over the spring onion slices to finish. Serve.