Sichuan Sweet & Sour Pork Stir-Fry | Easy Recipe

Rustic, spicy, and packed with bold Sichuan flavours, this Sweet & Sour Stir-Fried Pork takes a classic Chinese favourite and gives it a fiery twist. Made with toasted Sichuan peppercorns, pickled mustard greens, bamboo shoots, and tender pork, this stir-fry captures that numbing heat and deep earthy aroma that defines authentic Sichuan cooking.

Learn how to balance sweet, sour, and spicy in one wok with Jeremy from School of Wok, London’s premier Asian cookery school. Discover easy tips for stir-frying pork to perfection, toasting spices, and building a restaurant-quality sauce at home.

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Chapters
0:00 – Introduction: Sichuan Sweet & Sour Pork Explained
0:30 – Toasting Sichuan Peppercorns for Flavour
1:00 – Prepping Pickled Veg, Bamboo Shoots & Garlic
3:10 – Cutting and Marinating the Pork
6:00 – Mixing the Sichuan Sweet & Sour Sauce
7:50 – Stir-Frying Pork for Colour and Texture
9:40 – Combining Veg, Mushrooms & Sauce
11:10 – Taste Test & Final Thoughts

Video Title -

#SichuanFood #SweetAndSourPork #ChineseCooking #WokRecipe #StirFry
#SchoolOfWok #JeremyPang #AsianRecipes #SpicyFood #wokcooking