Pork with Green Chili and Cashews, or 青腰果炒豬肉, combines tender, juicy Pork with crunchy Nuts, Rice Wine, Ginger and Chili in a light sauce.
This dish is one I have eaten with minor variations many times. I do so not only because it is always delicious, but because it is easy to prepare and cook. The Pork in this recipe uses a variation on the Chinese technique of ‘Velveting’, which produces that unique, very soft, juicy texture in meat that most people only experience in restaurants.
How to make Pork with Green Chili and Cashews
The first step in the recipe is to do a preliminary partial cooking of the Pork. To do this, heat your deep-frying oil to a low-medium, then toss the Pork strips with the Cornstarch, shaking off any excess. Next, deep-fry the Pork until no pink is visible but no browning has begun, then remove the meat to a bowl for the moment.
Drain the pan of oil, leaving a tablespoon or so, turn up the flame to moderately high, and quickly toast the Cashews. As soon as you start to see a few of them develop darker brown spots, remove the nuts right away as they will continue to cook from the residual heat and any longer time n the pan will result in burning them.
Turn the heat to high, add the ginger and, a few seconds later, the Chili. Let fry a few seconds more and then throw in the pork. Toss and fry until the meat begins to brown in places.
By the way, I have used a large Anaheim Chili here, which is fairly mild, but feel free to substitute any variety you like. I sometimes use pickled green Chili here, which changes the profile a little but works nicely.
Finally, stir together the Soy Sauce, Rice Wine, Sugar and Sesame Oil, then add this mixture to the pan along with the Cashews. Continue to stir-fry until the sauce mix forms a glaze, then serve immediately.
Your Recipe Card for 青腰果炒豬肉 :
Pork with Green Chili and Cashews
- 3/4 lb Pork sliced thinly into strips
- 1 Tbsp. Cornstarch
- ½ cup Cashews
- 1 large mild Green Chili Pepper sliced into strips.
- 2 Tbsp. finely shredded Ginger
- 3 Tbsp. Soy Sauce
- 3 Tbsp. Rice Wine
- 1 tsp. Sugar
- 1 dash Sesame Oil
- 1 – 2 Cups Oil for deep-frying
- Coat the Pork with the Cornstarch and deep-fry over low-medium heat until no pink remains. Remove to a bowl for the moment.
- Drain the pan of all but a tablespoon or two of oil and quickly pan-fry the Cashews until they just begin to turn brown in a few spots.
- Turn the heat to medium high and fry the Ginger for a few seconds, followed by the Chili and the meat.
- Stir together the Soy Sauce, Rice Wine, Sugar and Sesame Oil, and, when the Pork begins to brown in a few spots add the sauce mix to the pan along with the Cashews.
- Stir-fry until the sauce mix forms a glaze, then serve immediately.