Szechuan Pork With Flaming Chilies

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   1. The pork could be soaked in a baking soda brine for 1 hour prior to cooking. It must be rinsed well in cold water before continuing the preparation. Season cubed pork liberally with salt and pepper, toss in bowl with egg whites to cover, and dredge with rice flour. Fry at 365u00b0F until crisp.

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   2. Heat peanut oil in a large wok and add ginger, garlic, Szechuan peppercorns, and fry until aromatic and lightly toasted. Add dried chilies and toast chilies to release oils to aromatize.

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   3. Add pork, scallion whites, sesame oil, and soy sauce and toss and reduce until dry. Plate and sprinkle with sesame seeds

No additional tips available.