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Chinese cuisine

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Sichuan Shredded Pork

Chef John Zhang

Chef John Zhang

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Sichuan Shredded Pork

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Known as Yu Xiang Rou Si, this Sichuan Shredded Pork is a signature dish from Sichuan Cuisine in China. It’s the perfect balance of sweet, sour, and umami. Yu Xiang literally means fish-fragrant. Just give it a try and you’ll find out why!

Recipe

PRE TIME: 10 min

COOKING TIME: 15 min

TOTAL TIME: 25 min

4 SERVING

Ingredients:

10 oz. Pork Tenderloin
0.5 tsp. Salt
1 count Egg white
0.5 tbsp. Water
1 tbsp. Cornstarch
2 tbsp. Minced Ginger
2 tbsp. Minced Garlic
1 lb. Chopped Green onion
3 oz. Winter Bamboo Shoots
1 tbsp. Pixian County Bean Paste
1 tbsp. Chef’s Chili Oil
1 tbsp. Cooking wine
0.3 cup Water
1 tbsp. Soy sauce
0.5 tbsp. Aged vinegar
0.5 tbsp. Sugar
0.25 cup Pickled Chili
2 tbsp. Water + Cornstarch

Directions:

Step 1

Step 1

1

Marinade the shredded pork with salt, water, egg white, and cornstarch. Mix well and set aside.

Step 2

Step 2

2

In a large wok, stir Fry shredded pork till cooked. Drain the oil. (oil temp 250-300°F/120 -150°C)

Step 3

Step 3

3

Sauté garlic, ginger, green onions, and add Pixian county bean paste to stir fry.

Step 4

Step 4

4

Add cooking wine, water, soy sauce, aged vinegar, sugar, pickled chili, and shredded bamboo shoot to stir fry.

Step 5

Step 5

5

Add cooked shredded pork and mix well with the sauce.

Step 6

Step 6

6

Garnish with chopped green onion and chef’s chili oil.

Step 7

Step 7

7

Enjoy!