Xiangxi Sour Pork
Xiangxi Sour Pork is a traditional dish from Hunan's Xiangxi region, where pork belly is fermented with rice flour and spices, then stir-fried to create a tangy, spicy, and savory flavor that perfectly complements rice.
Ingredients
11 items- Pork belly 500 g
- Rice flour 100 g
- Salt 10 g
- Chili powder (coarse) 30 g
- Sichuan peppercorn powder 5 g
- Ginger 15 g
- Garlic 15 g
- Shaoxing wine 1 tbsp
- Light soy sauce 1 tbsp
- Cooking oil 2 tbsp
- Garlic sprouts or scallions to taste
Nutrition
Steps （6 steps）
Place pork slices in a bowl. Add salt, Sichuan pepper powder, minced ginger and garlic, Shaoxing wine, and light soy sauce. Knead with hands for 2 minutes until sticky, then marinate for 20 minutes.
Add rice flour to the marinated pork and mix thoroughly until each slice is coated. Press the meat tightly into a sealed jar, close the lid, and ferment at room temperature for 2 days (1 day in summer, 3 days in winter).
After fermentation, white mold may appear on the surface. Rinse the meat under clean water and drain well. If the sourness is too mild, extend the fermentation.
Heat the wok over medium heat, add cooking oil. When the oil reaches about 50% hot (150°C), reduce to low heat, add chili powder, and stir until red oil is released (about 30 seconds), being careful not to burn.
Turn the heat to high, add the fermented meat slices, and stir-fry quickly for 3-4 minutes until the meat is slightly curled and the edges are crispy, releasing a sour aroma.
Add garlic sprout segments or chopped scallions, stir-fry a few more times, then turn off the heat and serve immediately.
Tips
Fermentation time varies with temperature; it's ready when a strong sour aroma develops. Use sufficient oil during stir-frying to prevent sticking. For extra spiciness, add more chili powder or dried chili segments.
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