Asian Chili Pork
Chili sauce is available in Asian markets and can frequently be found in the international section of local supermarkets. For extra heat, replace the chili sauce with fresh or dried red chili peppers.
INGREDIENTS | SERVES 4
- ¾ pound boneless pork
- 1 tablespoon light soy sauce
- 2 tablespoons Chinese rice wine or dry sherry, divided
- 1 teaspoon Asian sesame oil
- 1½ teaspoons cornstarch
- ½ cup unsalted cashews
- 2 tablespoons vegetable or peanut oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon chile sauce, or to taste
- 1 tablespoon dark soy sauce
- 1 tablespoon water
- 1 teaspoon granulated sugar
- 2 green onions, chopped
Cut the pork into small cubes. Place the pork cubes in a bowl and add the light soy sauce, 1 tablespoon rice wine or dry sherry, the sesame oil, and the cornstarch. Marinate the pork for 15 minutes.
Roast the cashews in a heavy frying pan over medium heat, shaking the pan continuously so that the nuts do not burn. Roast until the cashews are browned (about 5 minutes) and remove the cashews from the pan to cool.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the pork. Let it brown for a minute, then stir-fry, stirring and moving the pork around the pan until it is no longer pink and is nearly cooked through.
Push the pork to the sides of the wok or skillet and add the ginger and chile sauce in the middle. (Add more oil if needed.) Stir for about 30 seconds, then combine with the pork. Stir in 1 tablespoon rice wine or sherry, dark soy sauce, and water. Stir in the sugar and green onions. Add the roasted cashews and continue stir-frying until the pork is cooked through.
Preparing Pork for Stir-Frying
Like other types of meat and poultry, pork is easiest to cut if it's partially frozen. Either place the pork in the freezer for 30 minutes to firm it up, or start cutting the pork before it's completely thawed.