Gong Bao Pork with Peanuts

    35 min

    Don't be put off by the long list of ingredients for this delicious Sichuan dish. Sliced pork is stir-fried in a lightly spiced, sweet and sour sauce. Enjoy with freshly cooked rice.

    1 person made this

    Serves: 2 

    • 250g pork fillet, cut into 5mm thick slices
    • 1/2 teaspoon salt
    • 1/2 teaspoon rice wine
    • 1 teaspoon cornflour
    • For the Sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon vinegar
    • 1 teaspoon cornflour
    • 1/2 teaspoon sugar
    • 1/4 teaspoon monosodium glutamate (MSG)
    • 1 pinch salt
    • 2 1/2 tablespoons chicken stock or water
    • 5 tablespoons vegetable oil
    • 10g dried chillies, cut into 2cm lengths
    • 1/2 teaspoon Sichuan peppercorns
    • 1 (2cm) piece ginger, sliced
    • 1 clove garlic, sliced
    • 1 spring onion, chopped diagonally
    • 50g roasted peanuts

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Score criss-cross markings on each pork slice, then cut each slice into small rectangular pieces. Combine with salt, rice wine and 1 teaspoon cornflour and mix well.
    2. To make the sauce, mix together the soy sauce, vinegar, remaining cornflour, sugar, MSG, pinch of salt and chicken stock in a bowl.
    3. Heat the oil in a wok over high heart. Stir-fry the dried chillies and Sichuan peppercorns until dark red.
    4. Add the pork and quickly stir to separate the pieces. Stir in the ginger, garlic and spring onions until fragrant.
    5. Stir in the sauce and cook until thickened. Toss in the peanuts and serve.


    Rice wine, monosodium glutamate and Sichuan peppercorns can be purchased in Chinese/Oriental speciality shops.

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