Ingredients:

 10 1/2 oz (300g) lean boneless pork
 3 cups (750ml) vegetable oil for deep-frying; use about 1/4 cup (60ml)
 1 tsp. cornstarch (corn flour) dissolved in 1 tsp. water
 1/2 tsp. scallions, chopped
 2-1/2 tbsp seasoned sauce
 1/4 tsp. garlic, chopped
 1/2 tsp. soy sauce
 1 tsp. rice wine
 1/2 tsp. sesame oil
 7 oz (200g) skinned peanuts, deep-fried until golden
 a dash of ground Sichuan Peppercorn

Directions:

1.   Cut the pork into small cube and mix with 1/2 tsp. of the cornstarch.

2.   Mix the seasoned sauce, soy sauce, 1/4 tsp. sesame oil, the rest of the cornstarch and the pepper into a sauce. Set aside.

3.   Heat the oil in a wok over high heat to very hot. Deep-fry the pork cubes until cooked, remove and drain.

4.   Pour the oil out of the work over high heat to very hot. Deep-fry the pork cubes until cooked, remove and drain.

5.   Pour the oil out of the work , leaving only enough to cover the bottom. Reheat to very hot, and add the scallion, garlic, rice wine and peanuts. Stir-fry until blended, and add the pork cubes. Pour in the sauce and stir until thickened. Sprinkened. Sprinkle 1/4 tsp. sesame oil over it, remove and serve.