Miao Pork With Corn and Chilies

Calories 222 Carbohydrates 22.4 g Dietary fiber 3.1 g Cholesterol 33 mg Fat 10 g Saturated fat 3.4 g Sodium 422 mg Protein 14.1 g

Miao Pork With Corn and Chilies

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  • Prep Time


  • Total Time


  • Servings



  • pound pork loin

  • 3-4

    large ears of corn, to yield 3 cups kernels

  • 1

    tablespoon lard or peanut oil

  • 2

    teaspoon sminced garlic

  • ¼-½

    teaspoon coarsely ground Sichuan pepper

  • 2

    red cayenne chilies or use jalapenos, thinly sliced

  • 1

    teaspoon salt

  • toasted Asian sesame oil, optional

  • green onion, sliced (optional)


1. Thinly slice the pork and then cut into small slices, about 1/2-inch by 1 inch. Set aside. Cut kernels from corncobs; one at a time, stand each cob on a cutting board and use a cleaver or chef’s knife to slice the kernels off the cob; set aside. 2. Place a wok or large skillet over high heat. Add lard or oil, and when it is hot, toss in garlic. Stir-fry for a moment, add pork and Sichuan paper. Stir-fry for several minutes, add the chilies and 1/2 teaspoon of salt and stir-fry until pork has changed color all over, another minute or so. Add corn and stir-fry for about a minute, then add remaining 1/2 teaspoon salt. Stir-fry until corn is cooked through and tender, another 3 to 4 minutes. Drizzle on a little toasted sesame oil, if using; and add green onions, if using. 3. Turn out and serve hot or at room temperature with rice.


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