Szechuan Peppered Pork

500 g Soft Bone Pork
5 T Ginger Oil*
1 T Szechuan Peppercorns
3 T Dark Soya Sauce
1 t salt
1 1/2 t sugar
100 ml water

Cut soft bone pork into smaller slices. 2. Marinate it with rest of ingredients except water for 1 hour. Heat up wok with 1 T cooking oil. Add pork and seasoning into it to stir fry over high heat. Add water, cover the wok and let it simmer for 15 mins over medium heat. When gravy has thicken and reduced greatly, turn off fire. Serve hot with plain rice or toss with noodles.

*Ginger oil
If you cannot get or find this ginger oil, you can make your own.

3” of young ginger
150 ml Canola oil

Smash or break ginger into half by hitting it with a cleaver knife. Heat up oil in a small oil pot or sauce pot. Place your palm over the pot to feel the heat. Once you can feel the heat, add ginger into it. Turn off the fire and let it stand for 2 to 3 hours. Discard ginger and pour oil into a glass bottle. Keep this away from direct sunlight.