1 hour

Easy

4

What you’ll need

1. 1kg SunPork Pork Leg, cubed
2. 1/2 tsp. Szechuan peppercorns
3. 1/2 tsp. Chinese five spice
4. 1 Tbsp. salt
5. 2 Tbsp. vegetable oil
6. 1 tsp. minced ginger
7. 1 red chilli, chopped
8. 3 star anise
9. 500ml chicken stock
10. 4 Tbsp. soy sauce
11. 6 Tbsp. honey
12. 2 Tbsp. rice vinegar
13. Sesame seed oil
14. 1 Tbsp. sesame seeds, toasted
15. 2 spring onions, chopped
16. Steamed white rice, to serve

How to make it

1. In a pan, dry roast the Szechuan peppercorns until fragrant. Cool slightly then grind in a grinder.
2. Place the pork in a bowl, add the ground peppercorns, Chinese five spice powder and salt then mix well.
3. Heat oil in a wok or pan. Fry the pork until lightly browned then add the ginger, chilli and star anise.
4. Continue cooking until the pork becomes deeper in colour, then pour in the stock and bring to a boil.
5. Lower the heat to a simmer, cover and cook for 35 mins, or until the pork is tender and most of the liquid has reduced. You will need about 1/4 cup of the liquid in the pan to make the sticky sauce.
6. Scoop out the pork and transfer to a bowl, keep warm.
7. Add the soy sauce, honey and rice vinegar to the remaining liquid in the pan. Cook over high heat until reduced, thick and sticky. Keep an eye on the sauce as there is a very fine line between sticky and burnt!
8. Turn off the heat and add the pork to the sauce, drizzle with sesame oil then toss to ensure every piece is covered.
9. Serve topped with toasted sesame seeds and spring onions.

https://sunporkfreshfoods.com.au/recipes/sticky-szechuan-pork/