Spicy Sichuan Pork Stew Recipes

HOT & SPICY PORK STEW

Steps:

• In a large stockpot, heat oil and brown pork on all sides.
• Remove meat& set aside.
• Stir in onion, garlic, herbs& spices.
• Lower heat& cook for 2 minutes.
• Return meat to pot.
• Stir in tomatoes& stock, and bring to a boil.
• Reduce heat& simmer, covered, for 2-1/2 hours.
• Turn meat every 30 minutes.
• Remove meat from pot& allow to cool.
• Skim fat from top of stew.
• Slice meat across grain into thin slices (or shred).
• Return meat to pot, add beans, cooked pasta,& salt to taste.
• Heat through.
• Serve with sour cream, if desired.

SPICY SZECHWAN PORK STEW (LOW FAT & LOW CALORIE)

Steps:

• In a 4-quart Dutch oven, brown meat and garlic in oil.
• Drain and add the white onion pieces, 2 1/2 cups water, soy sauce, sherry, ginger, red pepper, fennel, and five-spice powder.
• Bring to a boil, cover, and reduce heat to simmer.
• Simmer 30 minutes, add carrots and return to a boil.
• Reduce heat, cover, and simmer 35 minutes or til meat and carrots are tender.
• Skim off fat.
• In a small bowl, stir together 1/4 cup cold water and flour.
• Stir into the meat mixture and add green onion parts.
• Cook and stir til thickened and bubbly.
• Cook at stir 1 minute more.
• Serve over rice or noodles.

SPICY SZECHUAN PORK STEW

Steps:

• Cut pork into l inch cubes and coat with about 3 Tbsp flour.
• Brown pork thoroughly in hot oil in a dutch oven over medium-high heat.
• Stir in soy sauce, sherry, garlic, ginger, red pepper, fennel, white parts of green onions, and 1 1/2 cups water.
• Cover pan and bring to boil.
• Reduce heat and simmer 30 minutes.
• Add carrots, cover and simmer 30 minutes longer, or until pork and carrots are tender.
• Meanwhile, blend 1/4 cup water and 2 Tbsp flour.
• Set aside.
• Stir green onion tops into pork mixture and simmer 1 minute.
• Add flour-water mixture and bring to boil.
• Cook and stir until mixture is slightly thichened.
• Serve over rice or noodles.