Hechuan Pork Slices
A classic dish from Hechuan, Chongqing, featuring crispy pork slices in a sweet, sour, and mildly spicy sauce – an irresistible home-style favorite.
Ingredients
18 items- Pork tenderloin 300g
- Egg 1
- Starch 3 tbsp
- Flour 1 tbsp
- Pickled chili peppers 20g
- Ginger 10g
- Garlic 10g
- Dried wood ear mushrooms 50g
- Asparagus lettuce 100g
- Scallions to taste
- Shaoxing wine 1 tbsp
- Salt to taste
- Sugar 2 tbsp
- Vinegar 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Water starch 2 tbsp
- Cooking oil as needed
Nutrition
Steps （8 steps）
Slice pork tenderloin into 3mm thick pieces, gently pound with the back of a knife. Add 1 tbsp wine, a pinch of salt, and some ginger-scallion water. Mix well and marinate for 15 minutes.
In a bowl, beat the egg, add 3 tbsp starch, 1 tbsp flour and a little water to make a batter that coats the meat. Add the marinated pork slices and mix until each piece is evenly coated.
Mix the sauce in a small bowl: 2 tbsp sugar, 2 tbsp vinegar, 1 tbsp light soy, 1 tsp dark soy, 2 tbsp water starch and a pinch of salt. Stir until combined.
Heat enough oil in a wok to about 180°C (medium-high). Fry the battered pork slices in batches for about 2 minutes until light golden and set. Remove and drain.
Increase oil temperature to 200°C (high). Fry the pork slices again for about 1 minute until golden and crispy. Remove and drain.
Leave a little oil in the wok. Sauté pickled chili, ginger and garlic until fragrant. Add wood ear mushrooms and lettuce slices, stir-fry over high heat for about 1 minute until just tender.
Return the fried pork to the wok. Pour the sauce along the edges, stir-fry quickly over high heat for about 30 seconds until the sauce evenly coats the meat.
Sprinkle with scallions, turn off heat, and serve.
Tips
Adding ginger-scallion water to the marinade helps tenderize and remove gamey flavors. A little oil in the batter adds extra crispiness. The double-frying technique is key: first fry to set, second fry for crunch. Stir-fry quickly at the end to keep the coating crispy.
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