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Miao Pork with Sweet Corn and Chiles
Three cups of fresh corn kernels cut straight from the cob meet thin-sliced pork loin in a wok with lard or peanut oil. The whole stir-fry comes together in about 25 minutes, kept lively by thinly sliced red cayenne chiles and a quarter teaspoon of coarsely ground Sichuan pepper. That small amount of Sichuan pepper is enough to leave a faint numbing warmth behind without overwhelming the sweet corn. A two-serving dish that reads like peak summer — fast, loud with flavor, and barely any cleanup.
Equipment
- Wok
- Skillet
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.
- 2Stand each ear of corn upright on a cutting board. Use a sharp knife or cleaver to slice the kernels off the cobs.
- 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. Keep the heat high so the pork sears rather than steams.
- 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. Transfer to a serving dish and serve hot or at room temperature alongside steamed rice.
Notes
- Swap: Substitute 3 tablespoons of thinly sliced pickled red chiles in place of the fresh cayenne chiles for a tangier flavor.
- Prep tip: Slice the pork while it's partially frozen to get cleaner, thinner cuts.
- Serving: This dish tastes just as good at room temperature, making it a great option for lunchboxes or picnics.
Recipe Details
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