The filling for these Stuffed Jalapeño Peppers is very straightforward and simple… not much more than ground pork with scallion and garlic, really.
It is the sauce, though, that I think makes this dish. It is based on Oyster Sauce mixed with some rice wine and a decent hit of chilli oil. The sweetness of the primary ingredient is just enough for this recipe that you won’t be needing any added sugar…
- 3 – 4 good sized Jalapeño peppers;
- 1/4lb ground Pork;
- 2 Scallions, minced;
- 1 tsp. Garlic Puree;
- ½ tsp. Soy Sauce;
- ½ tsp. White Pepper;
- 6 Tbsp. Oyster Sauce;
- 6 Tbsp. Rice Wine, or Sherry;
- 1 Tbsp. Chilli Oil.
First, mix together the pork, scallion, garlic, soy sauce and pepper, stirring well, and then let this sit for at least 30 minutes.
Cut the Jalapeño peppers in half and make ‘canoes’ out of them. Then stuff the pork mix into each half.
Mix together the remaining three ingredients and set aside.
Heat a little oil in a pan over moderate heat and add the stuffed peppers, skin side down. When the undersides are nicely seared, turn the peppers over and cook until nicely browned and cooked through. I find it helpful to cover then pan and add the occasional splash of water to get a little steam going.
Finally, add in the sauce mix and let it cook down a little until syrupy. Plate the peppers for service and spoon a little of the sauce over top.
BTW … The garnish I have used for this dish consists of Korean dried red chili shreds. If those are not available to you, thin rings of chives or scallion would be attractive.