Szechuan Pork Recipe

Savor the flavors of this classic oriental dish.

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RATING

del-monte-kitchenomics-szechuan-pork
Lusog Notes:
This Szechuan Pork recipe is rich in vitamin A which protects one from infections by keeping the immune system healthy. It is also a source of vitamin B1 that helps convert carbohydrates to energy and helps the nervous system function properly.
Chef's Tip:
Lomo or tenderloin is the best cut for this dish as it is tender and is good for quick cooking.
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Preparation Time

20 mins.

Cooking Time

20 mins.

Serving Size

6

Ingredients

  • 400 g pork, lomo/tenderloin, cut into bite size cubes
  • 1 Tbsp soy sauce
  • salt, to taste
  • 1 Tbsp cornstarch
  • oil, for frying

FOR THE SAUCE

  • 1 pouch DEL MONTE Original Style Tomato Sauce (115g)
  • 2 tsp DEL MONTE Red Cane Vinegar
  • 2 Tbsp rice wine
  • 1 cup water
  • 2 Tbsp soy sauce
  • salt, to taste
  • pepper, to taste

  • 2 tsp oil
  • 1/3 cup garlic, crushed
  • 1/4 cup onion, sliced
  • 3 pc siling labuyo, seeded and crushed
  • 1/2 tsp ginger, finely chopped
  • 1 cup carrot, sliced
  • 1 tsp tenga ng daga, soaked
  • 1/4 cup labong/bamboo shoot, boiled and squeezed
  • 1/3 cup bell pepper, green, cut into strips
  • 1 Tbsp cornstarch, dissolved with 1/2 Tbsp water

  • 6 cup rice, cooked

Preparation

1. Season pork with soy sauce and salt. Sprinkle with cornstarch. Fry until lightly brown. Set aside.
2. In a bowl, combine all ingredients for sauce. Set aside.
3. Sauté garlic, onions, siling labuyo, ginger, pork, and all vegetables. Cook for 1 minute. Add sauce ingredients. Bring to a boil. Add cornstarch. Simmer until sauce thickens. Serve over steaming rice.

Cooking Skills Needed

  • Frying

Cooking Tools Needed

  • Mixing Bowl
  • Sauté Pan
Lusog Notes:
This Szechuan Pork recipe is rich in vitamin A which protects one from infections by keeping the immune system healthy. It is also a source of vitamin B1 that helps convert carbohydrates to energy and helps the nervous system function properly.
Chef's Tip:
Lomo or tenderloin is the best cut for this dish as it is tender and is good for quick cooking.
No comments yet.
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