This Chinese Hash leans on soy and ginger to do the heavy lifting. We crisp the Pork for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Fry until deeply crisp and golden, then drain on paper and season straight away.
Stir in the sichuan peppercorns and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.
Add the fennel along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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