Chinese cuisine

Medium

Fish-Fragrant Pork Slivers (Shredded Pork with Garlic Sauce)

– Yu Xiang Rou Si

This is a signature dish in Sichuan cuisine. Don’t get confused by the name, there is no fish in this dish—not even fish sauce. It is salty, sweet, sour, and spicy, and is infused with the heady tastes of garlic, ginger, and spring onions. The dish’s spiciness comes from pickled chillies, which also dye the cooking oil a brilliant orange-red.

Chef Chen Yichun

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Fish-Fragrant Pork Slivers (Shredded Pork with Garlic Sauce)

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Done

Recipe

PRE TIME: 25 min

COOKING TIME: 10 min

TOTAL TIME: 35 min

2 SERVING

Ingredients:

12 oz. pork, lean or slightly streaky
2 oz. black fungus (a.k.a. dried cloud ear mushrooms)
2/3 oz. Pixian broad bean paste
1/2 oz. pickled chilli paste
1/2 oz. garlic, finely chopped
1/2 oz. fresh ginger, finely chopped
1/2 oz. green onion, very thinly sliced
2 tbsp. cooking oil
Marinade
1/4 tsp. salt
1 tsp. white pepper powder
1½ tsp. light soy sauce
1 tbsp. potato flour
1 tbsp. cold water
1½ tsp. Shaoxing wine
Sauce
4 tbsp. chicken stock
1 tbsp. white sugar
1 tbsp. vinegar
1 tbsp. light soy sauce
1 tsp. potato flour
1 tsp. cold water

Directions:

Step 1

Cut the pork into thin slices (ideally about ⅛-inch/3-mm thick), and then cut these into long, fine slivers; place in bowl. To the same bowl, add marinade ingredients and stir in one direction to combine.

Step 2

Soak the black fungus in boiling water for 30 minutes. Thinly slice the black fungus, discarding any knobbly bits. Cut the green onion and chili into ¼-inch. Mince garlic and ginger and set aside.

Step 3

In a medium bowl, mix all the sauce ingredients and set aside.

Step 4

Season the wok, then add cool oil to the wok and reheat over a high flame. When the oil begins to smoke, add pork and stir-fry briskly. As soon as the strips have separated, push them to one side of the wok, tip the wok towards the other side and tip the chili paste into the space you have created. Stir-fry very briefly until the oil is red and fragrant.

Step 5

Then add the garlic and ginger and mix everything together, tilting the wok back to normal. Stir-fry for another 30 seconds or so until you can smell the garlic and ginger. Tip in the black fungus, throw in the spring onions, and stir-fry briefly - until just hot. Then, stir the sauce in its bowl, and then add to the wok. Stir quickly to incorporate, toss briefly and turn on to a serving dish.

Step 6

Enjoy!

Final Notes

This dish should be cooked very quickly to preserve the tenderness of the pork.