Fish-Fragrant Shredded Pork
A classic Sichuan dish with a perfect balance of sweet, sour, and spicy flavors. Tender shredded pork paired with crunchy vegetables in a rich, aromatic sauce that's irresistible over rice.
Ingredients
19 items- Pork tenderloin 200g
- Dried wood ear mushrooms 15g
- Carrot 50g
- Green bell pepper 1 (50g)
- Pickled red chilies 2 tbsp (30g)
- Ginger 10g
- Garlic 3 cloves (10g)
- Scallion 1 stalk (15g)
- For marinade: cooking wine 1 tbsp
- For marinade: light soy sauce 1 tbsp
- For marinade: cornstarch 1 tsp
- For marinade: white pepper a pinch
- For marinade: salt a pinch
- For sauce: vinegar 3 tbsp
- For sauce: sugar 2 tbsp
- For sauce: light soy sauce 1 tbsp
- For sauce: cornstarch 1 tsp
- For sauce: water 2 tbsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Cut pork into thin shreds along the grain. Add cooking wine, light soy sauce, cornstarch, white pepper, and salt. Mix well and marinate for 10 minutes until moist and sticky.
In a small bowl, combine vinegar, sugar, light soy sauce, cornstarch, and water. Stir until sugar and cornstarch dissolve to make the sauce. Set aside.
Heat wok over medium heat, add 2 tbsp oil, then high heat. When oil is hot (180°C), add pork and quickly separate. Stir-fry until color changes (40 sec). Remove and set aside.
Add 1 tbsp oil, medium heat. Add minced pickled chilies, ginger, garlic. Stir-fry over low heat for 30 seconds until red oil releases and fragrant.
Increase to high heat. Add shredded wood ear, carrot, green pepper. Quick stir-fry 1-2 min until tender-crisp.
Return pork to wok. Pour sauce along the edge. Turn to medium-high and stir-fry 20 seconds to coat evenly.
Continue until sauce thickens and glazes meat and vegetables. Sprinkle scallions, stir, then turn off heat.
Adjust seasoning with salt or sugar if needed. Plate and serve immediately with rice. Garnish with scallions.
Tips
Slice pork along the grain for tenderness; marinate with cornstarch to lock in moisture; fry pickled chilies over low heat to release red oil; balance sugar and vinegar precisely in the sauce; optionally add shredded bamboo shoots.
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