Szechuan Pork With Flaming Chilies

• 1 pound pork outside muscle or knuckle, 3/4" dice
• 2 ounces rice flour
• 2 ounces peanut oil
• 3 egg whites whipped
• 1 pound chilies Szechuan, diced
• 2 ounces szechuan peppercorn finely ground
• 2 ounces garlic peeled, halved lengthwise
• 2 ounces ginger peeled, sliced into coins
• scallion whites cut into 1/2" lengths
• 1 ounce sesame oil
• 4 ounces soy sauce
• scallion greens for garnish
• sesame seeds for garnish

1. 1. The pork could be soaked in a baking soda brine for 1 hour prior to cooking. It must be rinsed well in cold water before continuing the preparation. Season cubed pork liberally with salt and pepper, toss in bowl with egg whites to cover, and dredge with rice flour. Fry at 365u0b0F until crisp.
2. 2. Heat peanut oil in a large wok and add ginger, garlic, Szechuan peppercorns, and fry until aromatic and lightly toasted. Add dried chilies and toast chilies to release oils to aromatize.
3. 3. Add pork, scallion whites, sesame oil, and soy sauce and toss and reduce until dry. Plate and sprinkle with sesame seeds

pork outside, rice flour, peanut oil, egg whites, chilies szechuan, peppercorn, garlic, ginger, scallion whites, sesame oil, soy sauce, scallion greens, sesame seeds

Taken from www.yummly.com/recipe/Szechuan-Pork-With-Flaming-Chilies-2255350 (may not work)