Sichuan-style Spicy Braised Pork Kidney
Sichuan-style Spicy Braised Pork Kidney is a popular Chinese dish made by simmering thinly sliced pork kidneys in a spicy sauce. The dish originated in the Sichuan province of China and is typically seasoned with Sichuan peppercorns, soy sauce, ginger, garlic, and chili peppers. The result is a rich, flavorful, and spicy dish that pairs well with rice or noodles. It is known for its unique texture, which is particularly tender without being too mushy. It is often served as a side dish, but can also be used as a filling for dumplings or buns.
Ingredients
- 1 pork kidney, cleaned and sliced thin
- 2 tbsp Sichuan peppercorns
- 3 dried red chilies
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp vegetable oil
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 1/2 cup chicken stock
- 2 scallions, chopped
- 1/4 cup cilantro, chopped
About the recipe
Cook Time: 20 minutes
Portions: 2-4 servings
Difficulty: Medium