Spicy Sichuan Pork Stew Recipes

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.

Steps:

• Coat pork in flour(reserve 2 tbs flour). Heat oil in large saucepan over medium high heat; brown pork on all sides. Add 1 1/2 cups water, soy sauce, sherry, garlic, ginger,red pepper, fennel and scallion whites. Cover and bring to a boil; reduce heat and simmer for 30 minutes. Add carrots and simmer an additional 30 minutes longer or until pork and carrots are tender. Meanwhile combine reserved flour and 1/4 cup water and set aside. Stir scallion greens into pork mixture, simmer one minute. Add flour, bring to a boil. Cook and stir until mixture is slightly thickened. Serve over rice.

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.