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Miao Pork with Corn and Chiles
This quick Chinese stir-fry pairs tender slices of pork loin with sweet fresh corn kernels and spicy red chiles. A touch of coarsely ground Sichuan pepper adds a signature numbing tingle that balances the natural sweetness of the corn. It comes together in minutes in a hot wok, making it an ideal weeknight dinner. Serve it hot or at room temperature alongside steamed rice for a complete meal.
Ingredients
- ⅓ pound pork loin
- 3 or 4 large ears corn (to yield 3 cups kernels)
- 1 tablespoon lard or peanut oil
- 2 teaspoons minced garlic
- ¼ teaspoon coarsely ground Sichuan pepper
- 2 red cayenne chiles, thinly sliced, or 3 tablespoons thinly sliced Pickled Red Chiles ( page 34 )
- 1 teaspoon salt
Instructions
- 1Slice the pork loin thinly, then cut those pieces into small rectangles roughly half an inch by one inch. Set the meat aside.
- 2Stand each ear of corn upright on a cutting board. Use a sharp knife or cleaver to slice the kernels off the cobs, then set the kernels aside.
- 3Heat a wok or large skillet over high heat. Melt the lard or heat the peanut oil, then toss in the minced garlic. Stir-fry briefly before adding the sliced pork and coarsely ground Sichuan pepper.
- 4Cook the mixture for a few minutes, stirring constantly. Toss in the sliced chiles and half a teaspoon of salt, continuing to stir-fry for about one minute until the pork loses its raw color.
- 5Mix in the fresh corn kernels and cook for one minute. Season with the remaining half teaspoon of salt and keep stirring for three to four minutes until the corn is tender and fully cooked.
- 6Transfer the stir-fry to a serving dish. Enjoy it hot or at room temperature alongside steamed rice.