Sichuan Crispy Chilli Pork

Photo © Rob Jones

Chongqing in China is about the closest I have ever come to seeing my name up in lights - or am ever likely to probably.

It was a publicity trip for China Radio International. As the flagship presenter of their current affairs programme, they wanted to show me off.

Photo © Rob Jones

So, onto a plane and a couple of hours later, I arrived in Chongqing, which I liked enormously. It was so unlike Beijing. It felt like a proper city, with a history and a vibrant night life.

Cable Car across the Yangtze - Photo © Rob Jones

There are traditionally 8 cuisines in China. Officially.

Shandong is characterised by being fresh, salty and with a lot of seafood.

Guangdong (Cantonese), Zhejiang, and Jiangsu cuisines are sweet and light.

Anhui and Fujian food is packed with mountain produce.

And Huan and Sichuan are hot and spicy.

The north eats noodles and the south favours rice.

Every now and then, I try to recreate the tastes of the places I have visited. This recipe was suggested by a lady who danced for me in a subway near the People’s Square. It was hot and that was the coolest place to be. Ironically, she suggested a hot dish.

The ‘Dancing Grannies of Chongqing’ Photo © Rob Jones

Sichuan Crispy Chilli Pork

Get a nice pork fillet. Roast it, and then pull it. Marinate it in rice wine and a spot of Tamarind Sauce and a handful of pine nuts.

Cook some Soba Noodles, and then blot them dry with a cloth.

Make up a mix of a pinch of black pepper, pinch of Szechuan pepper, a pinch of dried corriander.

That’s all the prep work.

In a hot pan, fry the noodles till they are crisy. Arrange on a plate.

Fry off the spices in a hot pan. And then add the marinaded pork, cook until crispy.

Arrange over the noodles on the plate and top with some chopped spring onions.

Add a dash of Tamarind as a dipping sauce.

Garnish with lettuce, grated carrot and grated cucumber. Don’t skimp on the garnish as you need the contrast of hot and cold.

Enjoy, recalling the hot nights and hot dishes of Chongqing.

RJ

PS. Sichuan. Szechuan. Sechuan means ‘Four Rivers.’