Szechuan-Hoisin Pork With Rice Bowls Recipe

About this recipe

Discover the bold and vibrant flavors of Szechuan-Hoisin Pork Rice Bowls, a perfect choice for spice lovers and meat enthusiasts. This dish features tender pork loin stir-fried to golden perfection and coated in a rich, savory blend of hoisin sauce, soy sauce, and Szechuan pepper for a delightful kick. Balanced by the natural sweetness of sugar snap peas, red bell peppers, and green peas, the vegetables add freshness and texture to every bite. Served over fragrant jasmine rice, this recipe brings together the essence of Chinese-inspired cuisine in a satisfying and easy-to-prepare meal. A touch of toasted sesame oil enhances the depth of flavor, while a hint of gochujang adds complexity to the sauce. Whether you're looking for a hearty lunch or a flavorful dinner, these rice bowls deliver a delicious combination of spice, sweetness, and umami that will transport your taste buds to the streets of Szechuan.

Ingredients

• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 295G Lee Kum Kee Hoisin Sauce
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• 100G Sichuan Pepper, 100G
• 250 G Sempio Gochujang
• 125 Ml Kikkoman Toasted Sesame Oil, 125Ml
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Fresh Green Peas 100g
• 500 G Brown & Polson Cornflour
• 1 Ltr Ktc Sunflower Oil
• 1 Kg White Granulated Sugar
• 50 G Vandevi Asafoetida 50g
• 1kg 1kg Green Pepper
• 2X250G Pork Loin Steaks 2X250G

Instructions

1. 1. Rinse the jasmine rice thoroughly and cook according to package instructions. Set aside and keep warm.
2. 2. Slice the pork into bite-sized pieces and toss them with cornstarch to coat lightly.
3. 3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the pork pieces and stir-fry for 6-8 minutes until golden and cooked through. Remove and set aside.
4. 4. In the same skillet, add sesame oil and stir-fry the sliced red and green bell peppers, snap peas, and spring s for 3-4 minutes until tender-crisp.
5. 5. Reduce the heat to medium and add the asafoetida, Szechuan peppercorns, chili paste, soy sauce, hoisin sauce, and sugar to the skillet. Stir well to combine and let cook for 2 minutes until fragrant.
6. 6. Return the cooked pork to the skillet and toss to coat evenly in the sauce. Cook for an additional 2-3 minutes to meld the flavors.
7. 7. Divide the warm jasmine rice into bowls and top with the pork and vegetable mixture. Serve immediately and enjoy.