Szechuan peppercorns give this stew its iconic tingle and intense aroma. Though they’re not readily available at all supermarkets, you can find peppercorns easily enough online if not on a run to the Asian market. And once you have secured a stash, these small rounds make a fun addition to stir-fries and noodles.

Procedure

For the marinade

• 2  lb. pork shoulder, trimmed of excess fat, and cut into 1-inch pieces
• 3  Tablespoons soy sauce
• 1 Tablespoon Shaoxing wine or dry sherry
• 1 Tablespoon. toasted sesame oil
• 1 Tablespoon granulated sugar
• 1/2 teaspoon five-spice powder

For the stew

• 1 Tablespoon cornstarch
• 3 Tablespoons canola oil or peanut oil, divided
• 1 knob ginger (about 2 oz.), peeled and thinly sliced
• 4 garlic cloves, smashed 10 whole dried red chiles
• 1 Tablespoon Szechuan peppercorns (about 1/4 oz.), cracked
• 1-1/2 cups low-salt chicken broth
• 3 Tablespoons low-salt soy sauce
• 2 Tablespoons oyster sauce
• 4 scallions (both white and green parts), thinly sliced (about 1/2 cup), for serving

Procedure

Make the marinade

1. Toss the pork with the soy sauce, wine, sesame oil, sugar, and five-spice powder.
2. Let sit at room temperature 1 hour, or refrigerate for up to 24 hours.

Make the stew

1. Sprinkle the pork with the cornstarch and toss to coat. Heat a large, heavy Dutch oven over medium-high heat.
2. Add 2 Tablespoons of the oil, and when it’s shimmering, add half of the pork in an even layer.
3. Cook, undisturbed, until browned around the edges, and pork easily releases when lifted with tongs, about 3 minutes.
4. Reduce the heat to medium. Flip, and cook the other side until browned, about 2 minutes.
5. Transfer to a plate.
6. Cook the remaining pork in the same manner; transfer to the plate.
7. Add the remaining 1 Tablespoon oil, the ginger, garlic, and chiles.
8. Cook, stirring, until lightly browned, 1 to 2 minutes.
9. Add the broth, soy sauce, and oyster sauce, scraping up any browned bits on the bottom of the pot.
10. Add the pork and any accumulated juices.
11. Reduce the heat to medium low, and cook, covered, stirring occasionally, until the pork is tender, about 1 hour.
12. Sprinkle with the scallions, and serve.