Start off by making your sauce – you want that ready to go by the time you cook your pork, because things happen pretty quickly once the cooking starts. As you might have realised, there is lots of chopping involved in preparing Sichuan shredded pork with garlic sauce. Your email address will not be published. Heat up a wok (or a deep frying pan) over high heat. Slice pork fillet then cut into long thin strips (see note 3). Do you mean the nutrition facts of the dish? Today, I’d like to share its signature dish which is believed to be the most ordered delicacy in Sichuan restaurants: Yu Xiang Rou Si (鱼香肉丝, also known as shredded pork with garlic sauce). We use pork tenderloin here that is cut into strips. Thanks for subscribing! Living outside China for many years, I understand very well the frustration of not being able to find the “right” ingredients for Chinese cooking. You can use a free online recipe nutrition calculator to find out, eg. Here are my three tips: In any “authentic” version of Sichuan shredded pork with garlic sauce, wood ear (木耳, black edible fungus commonly used in Chinese cuisine) and bamboo shoots are indispensable. Made this and it was delicious the whole family loved it ❤️ Thank you for posting x. I guess some of you might find it difficult to get this special ingredient. I fell in love with Yu Xiang Rou Si back in the late 80s, in Seattle. Hope my recipe will work out for you! I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. The good news is I’ve found substitutes which don’t affect the flavour of this dish very much. All Pickled chilli and Doubanjiang are indeed very different things. Since the start of my blog, many of my readers expressed an interest in Sichuan cuisine. My husband and I both loved it, but the heat was a bit too much for us. Rub the pork, and then let set for about 15 minutes. Thanks for sharing. Dunlop’s, for me lacked a bit of flavour, which the addition of your dark soy adds. ”. Only thing I might change is adding a little less starch in the sauce as mine quickly went really thick, but thats my fault most likely! Don’t be surprised not to find any fish (or fish-related items) on the ingredient list. Oh boy. It’s probs between this and lo mein for the top slot- it’s hard to beat a good lo mein! Powered by WordPress. Lovely to know your story on Yu Xiang You Si. flank steak or skirt steak). We also cook the sauce and the pork together for several minutes, allowing the sauce to reduce and become even richer in flavor! Add corn starch then mix well. 图片和文字未经授权，禁止转载和使用. I made this tonight, It was pretty good. I needed to reduce that to 2 teaspoons max, but this way the taste of the chili disappears almost entirely – which is too bad, as you’ve wrote above “this is the soul of the dish”. Popular dishes like Yu Xiang Aubergine (鱼香茄子), Yu Xiang Tofu (鱼香豆腐) call for the same set of ingredients. Replies to my comments A signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet & sour. Don't subscribe It was so delicious! The place burnt down, and I’ve only found it once on a menu since. Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) ». The dish turned out great. Thanks again and great site btw…really useful! So happy to hear that! This is nothing like the Sichuan pickled chili that I have found. It gives the dish a sharp spicy taste as well as an unique fragrance. There is no need to marinate the meat because it’s already tender, and we get great flavor from the sauce. Pour in oil, then stir in marinated pork. When the pork and vegetables are coated in the deliciously spicy and garlicky sauce (thanks to the addition of spicy bean paste, 豆瓣酱), the flavors … Glad to know you like my recipes. The sauce. It doesn’t indicate the sophistication of the seasoning used in Sichuan shredded pork. For example, some Hunan or Guizhou style pickled chillies are super hot. Thank you for this recipe. All we do is slice the pork up, season it, and coat it in cornstarch so we get some yummy crispness when we brown it in our pan. Although all named pickled chilli, different types (brands) do taste very different. Make sure you mince the chillies very well to release their full flavour. Please do not use without permission. Can you relate to this, Wei? Slice pork 1/4 inch thick and in 1 x 1 inch pieces. Set aside. Happy cooking! Pork with Garlic Sauce is a much-loved classic. Sign up to be the first to read my new recipe & culinary inspirations! I loved this. Another classic dish for Sichuan cuisine lovers. Hi Brent! I cannot wait to make this again. Beef can be an option too as long as you choose a cut ideal for quick stir-fry (e.g. Thanks for the receipe, I think this is the best I have tried. I made this last night. Copyright © 2020 Red House Spice on the Brunch Pro Theme. Pork in Garlic Sauce is one of my all time favorite take out dishes. Hi Tim! As I mentioned in the post above, you may use other type of pickled chilli as substitute (e.g. (either stock or water). But if I’m not ordering lo mein, you best believe there will be a steaming hot container of Pork in Garlic Sauce … Overall a great recipe though! Mix all the ingredients for the sauce and stir well. Very happy to know you’ve enjoyed my recipe. Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. If you wish, you may replace pork fillet with chicken breast for this dish. Essential ingredients include Sichuan pickled chilli, rice wine, black rice vinegar, soy sauce, sugar and generous amounts of garlic, ginger and spring onion. Spanish ones) or simply use fresh chilli (In fact I often use both of them ). Cook a further half a minute. You rock girlfriend, keep these excellent receipes coming. There is no need for a thickening agent in here because the cornstarch on the pork tenderloin helps thicken the sauce. I took at date there and she said it was just like she had in China. Don’t forget to check out my collection of Spicy Dishes on the blog. Let the sauce cook down and the pork cook through (this won’t take long! Next time I think I’ll use about 1/2 the sugar and add 1/2 cup liquid to create more sauce. All images & text are copyright protected. Learn how your comment data is processed. This is a step that most Chinese do to clean the pork. http://www.verywellfit.com. In a bowl, rub the pork (with your hand) with rice wine, soy sauce, salt and water until no more liquid can be seen. Mince Sichuan pickled chilli (or fresh chilli), ginger and garlic. Volià! You can also subscribe without commenting. Thanks in advance! Couldn’t find pickled chiles (and the pickled Calabrian ones I have would have been much too spicy) so I subbed dried Sichuan peppers and toasted them with the garlic and oil (a la Kung Pao style). Every ingredient is either cut into thin strips or finely minced. Read More…. We’ve just had a delicious meal, and it’s going straight into the repertoire! Super versatile on the veg too! “Garlic sauce” is actually a term invented by Chinese restaurants in the West. This makes me wonder if there’s another kind of pickled chili. This seems a labouring job. Personally, I like being a bit more adventurous with vegetables.