Spicy Pickled Chili Pork Aorta (Huang Hou)
A classic Sichuan stir-fry featuring pork aorta with pickled chilies and ginger — tangy, spicy, and irresistibly crunchy.
Ingredients
12 items- pork aorta 300g
- pickled chilies 20g
- pickled ginger 10g
- garlic 3 cloves
- celery 2 stalks
- cooking wine 1 tbsp
- light soy sauce 1 tbsp
- sugar 1 tsp
- white vinegar 1 tsp
- salt a pinch
- cornstarch 1 tsp
- cooking oil 2 tbsp
Nutrition
Steps （8 steps）
Clean the pork aorta thoroughly, remove membranes, cut into 5 cm segments, score each piece with a crisscross pattern, then marinate with cooking wine and a pinch of salt for 10 minutes.
Bring a pot of water to a boil. Blanch the aorta for about 30 seconds until they curl up, then drain immediately to remove odor and keep the crunch.
Prepare the sauce: In a small bowl, mix light soy sauce, sugar, white vinegar, and the cornstarch slurry until well combined.
Heat oil in a wok over medium heat, then reduce to low. Add pickled chilies, pickled ginger, and garlic slices; stir-fry for about 1 minute until fragrant and red oil releases.
Turn the heat to high. Add the blanched aorta and stir-fry quickly for about 30 seconds to coat it with the pickled flavors.
Pour the prepared sauce along the edge of the wok and continue stir-frying on high heat for 20 seconds until the sauce thickens and clings to the aorta.
Add celery segments and stir-fry for about 10 seconds until just tender, then turn off the heat and transfer to a plate.
Garnish with chopped scallions and serve immediately. Enjoy the crunchy, tangy, and spicy texture.
Tips
Do not over-blanch the aorta or it will become tough. Score evenly to ensure uniform curling. Taste before adding salt as pickled ingredients are already salty.
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