Summary

Ingredients

• 400 g pork (fillet or loin)
• 400 g Chinese cabbae
• 6 clove (s) garlic
• 1 piece (s) ginger, approx. 2 cm
• 4 spring onion (s)
• 4 small chilli pepper (s), red
• 2 tablespoon chili paste
• 2 tablespoon rice wine
• 3 tablespoon, leveled rice flour
• 1 tablespoon sugar, brown
• 300 ml water
• 3 tablespoon Szechuan pepper
• 5 tablespoon soy sauce
• 1 tablespoon sesame seeds
• peanut oil

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Instructions

1. Wash the Chinese cabbage and break into large pieces, keep the end pieces and thin head pieces separately.
2. Cut the meat into approx. 2 mm thick slices, mix with rice wine and rice flour in a bowl and marinate for at least 10 minutes.
3. Finely chop the garlic and ginger, cut the chillies into fine rings, halve the spring onions lengthways and cut into pieces approx. 1 cm wide.
4. Heat a pan on high heat and add enough oil to cover the bottom. Add 2 tablespoons of Szechuan pepper and roast until it turns dark brown. Remove the pepper and first fry the Chinese cabbage ends briefly at high temperature until they are translucent, then add the remaining Chinese cabbage and fry for 2 minutes. Put the cabbage in a large bowl and set aside.
5. Pour water into the pan, add chili paste, sugar, ginger, 2/3 of the spring onions, 1/2 garlic and the soy sauce and bring to the boil. Then add the meat and simmer on medium temperature for 5-10 minutes. Then add to the Chinese cabbage in the bowl.
6. Put the oil in the pan and heat it up with 1 tablespoon of Szechuan pepper. Then pour the hot oil into the bowl and add the remaining garlic, spring onions and sesame seeds.