Deeply savoury and just the right side of numbing, this pork mince builds a glossy, aromatic sauce with proper depth, finished with a drizzle of crispy chilli oil for heat. Toasted Szechuan peppercorns bring the tingle, while a good hit of freshness at the end keeps it from feeling heavy. Spooned over rice and kale, it's a proper midweek win.
Ingredients (serves 2)
- 1 tsp Pink Szechuan Peppercorns
- Oil
- 250g Pork Mince
- 1 tbsp JUX Red Onion
- 1 tsp JUX Garlic
- 1 tsp JUX Ginger
- 1.5 tbsp Sweet Bean Paste
- 1 tbsp Tahini
- 1 tbsp Shaoxing Wine
- 2 tbsp Soy Sauce
- 2 tsp Crispy Chilli Oil
- 1 tsp JUX Parsley
- 1 tsp Sesame Seeds
- Jasmine Rice, to serve
- Kale, to serve
Method:
- Toast the Szechuan peppercorns in a dry wok for 1-2 minutes until fragrant. Crush and set aside.
- Heat 1 tbsp of oil over a high heat. Add the pork mince and fry undisturbed for 3-4 minutes until browned and crispy.
- Lower to a medium heat. Add the JUX Red Onion, Garlic and Ginger, and stir-fry for a minute.
- Add the sweet bean paste and tahini, and stir-fry for 1 minute.
- Deglaze with the Shaoxing wine.
- Stir in the soy sauce, half the chilli oil and half the crushed peppercorns. Add 2-3 tbsp of water and stir-fry until glossy.
- Finish with the JUX Parsley and sesame seeds.
- Serve over jasmine rice and kale, drizzle with tahini, and garnish with the remaining peppercorns and chilli oil.
