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This earthy, rustic, sweet and sour has a base level of comforting spice that you might recognize. It's a Sichuan sweet and sour stir-fried pork. Hey guys, Jeremy here from School of W London's premier Asian cookery school. Welcome back to Walk Wednesdays. This one's a rustic walk Wednesday. Now, this sweet and sour is essentially a Sichuan style sweet and sour stir fry as opposed to like the classic Cantonese deep fried sweet and sour dish. And there's a lot more to it. And of course, starting with Sichuan, it starts with your Sichuan peppercorns. So, I'm going to toast these to get more fragrance out of them and make them almost even more numbing and tingling on the tongue. When you toast your spices, essentially
you're tempering them and bringing out those essential oils. You'll start to sort of smell that fragrant aroma come off those peppercorns. We're getting that citrusy aroma pretty much after about 30 seconds on a medium to high heat. I'm going to give that a pound. Straight away that citrus flavor hits me. And then we're going to go with the base flavors in my pickled or preserved vegetables. And I've got some bamboo shoots here. I quite like the vacuum packed ones, especially when you know when you're importing stuff rather than the tinned bamboo shoots cuz you don't get that tiny flavor. And then this stuff is pickled mustard green. Yet all different types of pickled and preserved
vegetables in Chinese cooking. These two ingredients will make this dish really earthy. Roughly chop your garlic and spring onion. Doesn't need to be too fine. Just sort of everything a little bit rough and ready for this dish. Now the bamboo shoots quite like to sort of show that they are still bamboo shoots. So sort of sliced into lengths is nice. Vacacked bamboo shoots have been essentially brazed or poached already. So they're cooked. They just need a quick sear. And then this stuff, the pickled mustard green, it's quite strong, very salty, slightly sour in flavor. Just rough slices will do. Now, whilst we're sticking along these very earthy roots for this very alternative sweet and sour
dish, I've got these wonderful ingredients here. These are tea tree mushrooms. And classically, this dish would use black fungus or cloudier fungus, which is a black sort of mushroom. But I quite like any type of rustic mushroom. And you can either use chicken stock to sort of thin out the stir fry sauce or if you've got a great mushroom like this. Got so much flavor that you get from the actual soaking water or mushroom stock essentially. They're quite long though. So I'm going to just cut them in sort of/ third or quarter. And then onto the pork. Got pork shoulder steaks here. And what I'm going to do first is kind of just very roughly sort of score into the pork one. And then same on the other side. What this will do is I'm going to slice into this,
but it kind of gives little rough edges around each slice. Again, to add texture to the dish, you want to slice a diagonal to the way I just scored into the meat. Like so. Get these nice strips of meat. They're gonna take in all the earthy flavor of this sweet and sour stir fry. It really is like Sichuan food. It has this rustic edge to it, which is what I love. He actually did a trip once. I think it was about a 14-hour taxi journey into the depths of rural Sichuan. And I remember the taxi driver, he went round about seven mountain bends at full pelt, overtook about three buses along the way, and I have never felt so sick in my life. Right. Uh pork in. We're going to marinade that with
some about 1 to 1 and 1/2 tbsp of light soy sauce. 2 tbsp of shaing rice wine, about half a teaspoon of sugar, 1 to 1 and 1/2 teaspoon of sesame oil, a small amount of corn flour, about a tablespoon of corn flour or corn starch. You want to give that a good mix. So that's sort of scoring in the meat. It's kind of like a halfway house of making your own minced pork, but I do want these sort of strips of pork so that when it sort of hits that hot walk, it sears nicely, gets a bit of color from that corn starch as well. Make sure nothing sits at the bottom of bowl with the sauce. This is where the sort of sweet, sour, spicy flavor comes in. I've got two teaspoons of chili bean sauce or chili bean paste. The dalban jang to go with
that chili. About one to two depending on how spicy you want it. Teaspoon of chili oil. You can use laama chili oil or the chilcha chili oil. sour is coming from about a tablespoon of chinkyang black vinegar, which is black vinegar made from the black rice husks. I'm going to use the rest of the sugar, about a teaspoon of sugar. So, it's more sour than sweet right now with a bit of spice, but the sweetness going to come from some hoyin sauce. So about a tablespoon of hyisin sauce and you get this lovely not just sweetness from it but a texture a sort of thicker texture of your stir fry sauce. This stir fry should come out relatively dry but it is a stir fried sweet and sour, not a deep fried sweet and sour.
About half to one teaspoon of dark soy just to deepen the color of that sauce. Now remember, I've got my mushroom stock ready for my stir frying to add a little bit of moisture and flavor into this dish as well. Now, you could cook this sort of all in one go, bit by bit without sort of taking anything in and out of the walk. But I've got quite a lot of ingredients in here. So, what I'm going to do is I'm going to sear the pork first and then take that out. And that will just allow me more space and time to think on my stir fry. And when you sear your pork, you want to get your walk really nice and hot. Of course, if I did half the amount of this, I would probably start at 12:00 on my W clock, which is my garlic and
spring onion, and kind of go around the W clock with the pickled veg and things like that. But let's start with the pork. Smoking hot. Get that sizzling sound going on the walk. Spread that pork out nicely so that each piece gets a good bit of color. You do want it to sort of almost catch a little on the walk before it then releases before you start sort of flicking it around too much. Give it about a minute at least on a high heat. Fold that over. And you can see that great color of the corn flour and the marinade of the pork sort of sticking to the walk a little. Press in and allow the other side to brown as well. That's coming out of the pan. A little bit of oil. Not too much. Just
enough for my sort of ginger and spring onion and spices to flavor this. I'm actually going to start next with bamboo shoot just to get a little bit of color around that and flavor almost flavor the oil with the pickles. Going to add a bit more oil to the walk now and start to finish this stir fry off pretty quickly. oil in this really high heat, so it's retaining that heat. That garlic and spring onion goes in. My mushrooms, whatever you're using, but these are the tea tree mushrooms. And then fold those pickled veg and the bamboo shoots over the top. Give it a quick flick through. And then now I can bring my sitron pepperc corn and my pork into this. The peppercorns straight in my pork over the top. Building up heat here for a
reason because I want my sauce to go in and kind of almost caramelize around all those lovely ingredients. Two-handed flick here because it is a lot of ingredients in a walk. You know, this mushroom stock or chicken stock, whatever you want to use, is there to kind of lift all those earthy flavors off the walk and create this sort of very natural, earthy, sweet and sour sauce. I'm not flicking my walk at this point because I want that heat to keep caramelizing the sauce. Keep cooking it until that sauce is all being absorbed by the pork and the bamboo shoots and that pickled veg will give it a nice natural sweet sour flavor on top of the stirfry sauce. And once your sauce is wrapped around the meat but not
sitting at the bottom of the walk, that sweet and sour stir fry is ready. You want to try, you know, make sure you try a bit of everything on there. Got a bit mushroom, the bamboo, the meat. M. Oh, that takes me right back to that taxi ride. Really succulent meat, but with these like hints of more natural sweet sour flavors. A perfect guys. It's not just food on the channel. So many different recipes. If you want to see more of them, don't forget to like, comment, subscribe. Ding. Hit that notification bell. Chester to 23. M. That's good.
