Shredded Pork, Sichuan Style

5 oz (150 g) boneless pork filet
2 tsp rice vinegar
3/4 oz (20 g) pickled chili (chilli) pepper
4 1/2 tsp sugar
1/4 tsp salt, or to taste
2 tsp scallions, chopped
1 tbsp soy sauce
1 tsp fresh ginger, chopped
2 tsp rice wine
1 tsp garlic, chopped
4 tsp cornstarch (cornflour)
1/2 tsp pepper
4 tbsp (50 ml) vegetable oil
1/4 tsp MSG

1. Cut the pork and chili pepper into slivers. Set the peppers aside. Mix the pork with the salt and 1 tsp each of the soy sauce and rice wine. Mix with 1 1/2 tsp of the cornstarch and a few drops of oil and stir to coat.

2. Mix 2 tsp of the soy sauce, vinegar, sugar, the remaining 2 1/2 tsp of cornstarch, the remaining 1 tsp of rice wine, the scallion, ginger, garlic, pepper, and MSG into a sauce. Set aside.

3. Heat the oil in a work to very hot. Add the pork slivers and peppers and stir-fry until the pork is cooked through. Add the sauce and stir-fry about 30 seconds, or until blended and thickened. Remove and serve.