Chinese Salt & Pepper Pork

Slice the pork loin into thin strips. Toss with salt, black pepper and the cornflour or cornstarch until lightly coated. Finely chop the garlic, cut the onion into chunks, slice the spring onions into rounds and the chillies into rings. Mix the Sichuan pepper with a little extra salt and black pepper in a small bowl.

Heat the cooking oil in a wok or deep frying pan over medium-high heat. Fry the pork in batches for 3–4 minutes until golden, crisp and cooked through. Remove with a slotted spoon and drain on kitchen paper.

Carefully pour away most of the frying oil, leaving a small amount in the wok. Add the garlic and stir-fry for about 30 seconds until fragrant. Add the red and green chillies and cook for another 30 seconds.

Add the onion chunks and stir-fry for 1–2 minutes until they begin to soften but still retain a slight bite.

Return the crispy pork to the wok. Sprinkle over the Sichuan pepper, salt and black pepper mixture. Toss thoroughly over high heat for about 1 minute so the seasoning coats the pork evenly.

Add the sliced spring onions and give everything a final toss. Taste and adjust the seasoning if needed. Serve immediately while the pork is hot and crisp, with steamed rice if desired.