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Smoked Pork Szechuan

Discussion in 'Pork' started by up in smoke, Feb 5, 2007.

  1. Feb 5, 2007 #1
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Well smoked a rubless Boston Butt Sunday, but it was so cold, the kids didn’t show, so the missus and I had Yukon Gold smashed potatoes and Hot Pork sammiches w/Pork Gravy last night. So tonight I grabbed 4 or 5 thick slices of that lovely smoked pork, cut em into strips and whipped me up a batch of tantalizing Smoked Pork Szechuan with about a #9 heat, my sweetie thought it a bit too zippy for her palate :oops: I thought it was the cats meow! :roll: Ah So! Sorry no shots, I ate the model! :shock:
     
  3. Feb 6, 2007 #2
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
    Smoked got a recipe for that tantalizing Smoked Pork Szechuan ?
    We can forgive the lack of pictures but ... only if you share your recipe.

    :P

    Sounds yummy!
     
  4. Feb 6, 2007 #3
    naplesroo

    naplesroo Smoke Blower

    Naples, Florida
    Ah so papa san, Confusius say man who not share recipe fall into disfavor :( sounds really good. Especially the the #9 heat [​IMG]
     
  5. Feb 6, 2007 #4
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Well…ok :oops:

    Smoked Szechuan Pork
    1-1/2 pounds smoked pork butt, cut in bite size pieces on the bias
    5Tbs. soy sauce, divided use
    2Tbs. cornstarch, divided use
    2Tbs. oil, divided use
    2Tbs. chile paste
    1/2tsp. crushed red pepper
    1/2tsp. minced fresh ginger
    1/2cup chicken broth
    2Tbs. rice wine vinegar
    2Tbs. dry white wine
    1tsp. brown sugar
    1/2bell pepper, cut in 1 1/2-inch strips
    1/2vidalia onion in wedges
    1carrot, sliced on an angle, kinda thin
    2cups brocolli florets
    1/4cup sliced water chestnuts
    2cloves garlic-sliced thin
    2Tbs. water
    1Marinate pork in combined 3 Tbs. soy sauce, and 1 Tbs. cornstarch for 30 minutes.
    2Heat 1 tbs oil in wok or slope sided pan. Stir-fry crushed red pepper over medium-high heat for 2 minutes; remove.
    3 In remaining oil, stir ginger and garlic and water chestnuts until lightly browned. Add broth, vinegar, 2 Tbs. soy sauce, wine, chili paste and sugar. Cover; simmer 2 minutes.
    4 Add veggies; cook 2 minutes.
    5 Add smoked pork.
    6 Add combined 1 tablespoon cornstarch and water. Cook and stir until thickened, serve immediately.
    :twisted:
     
  6. Feb 6, 2007 #5
    naplesroo

    naplesroo Smoke Blower

    Naples, Florida
    Sorry we shamed you into sharing....but not to sorry :!:

    Thanks, looks great
     
  7. Feb 7, 2007 #6
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
    Carl that really looks like a winner!
    Thanks!
     
  8. Feb 7, 2007 #7
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    Now Carl I know you better than that. There had to be some Siracchi in there somewhere!
     
  9. Feb 8, 2007 #8
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Carl, I saw that 2 tbs of chile paste in the recipe and my forehead broke out in a sweat!! I am going to try this but I gotta tame it down a bit for Mrs. Dutch. The only thing she likes hot is me!! Opps did I really type that!!! SHOCK!!
     
  11. Feb 8, 2007 #9
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    Well, Roger…with the pepper flake infused oil and the 2 Tbs of chili paste I figure normal people have their limits, I of course had to squirt some additional srirachi sauce on my portion or my sweetie would have been dining on cheese crackers!
     
  12. Feb 8, 2007 #10
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    I hear you brother. Gotta try that recipe. (insert smiley face here):)
     
  13. Feb 8, 2007 #11
    up in smoke

    up in smoke Smoking Fanatic OTBS Member

    Trimble, Alabama on the water at Smith Lake
    As a correction, please note…the smoked pork was a butt not a loin (however I’m sure a loin would make for a perfectly fine substitute, albeit maybe not quite as tender as a butt). Thank you!
     
  14. Feb 8, 2007 #12
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Rodger, I gave you a smiley face :)
     
  16. Feb 8, 2007 #13
    gunslinger

    gunslinger Smoking Fanatic OTBS Member

    Beautiful Missouri Ozark Mountain Country
    I like a little heat, but my motto is; food should not hurt.
     
  17. Feb 8, 2007 #14
    cheech

    cheech Master of the Pit OTBS Member

    Beautiful Grand Rapids Michigan
    That sounds like it would taste great (maybe minus a bit of the heat although it is so cold here in Michigan I am not sure I would feel the heat).

    I give you 2 gold stars for a great sounding recipe[​IMG][​IMG]
     
  18. Feb 8, 2007 #15
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    Thanks Dutch, now thanks to our fearless leader I can give one myself[​IMG]