Xiangxi Sour Pork (Xiangxi Suan Rou)
A traditional delicacy from the Tujia and Miao autonomous prefecture in Hunan, this sour and spicy pork is crispy and tender, with a unique fermented aroma that whets the appetite.
Ingredients
10 items- Pork belly 500 g (1.1 lb)
- Salt 2 tsp
- Ground Sichuan pepper 1 tsp
- Chili powder 2 tbsp
- Rice wine 1 tbsp
- Dried chilies 5
- Garlic sprouts 3 stalks
- Ginger 1 piece
- Light soy sauce 1 tbsp
- Sugar 1/2 tsp
Nutrition
Steps （5 steps）
Mix the pork cubes with salt, ground Sichuan pepper, chili powder, and rice wine. Rub well and pack tightly into a clean, dry jar. Seal and ferment in a cool place for 7 days until the pork emits a sour aroma.
Remove the fermented pork and slice thinly. Slice dried chilies, cut garlic sprouts (separate white and green parts), and slice ginger.
Heat a wok over medium heat. Without oil, add the pork slices and stir-fry until they render fat and turn slightly crispy. Remove and set aside.
With residual oil in the wok, add dried chili segments, ginger slices, and the white parts of garlic sprouts. Stir-fry over low heat until fragrant.
Turn the heat to high. Return the pork slices to the wok, add light soy sauce and sugar. Stir-fry quickly for about 1 minute. Sprinkle the green parts of garlic sprouts, toss briefly, and serve immediately.
Tips
Ensure the jar is oil-free and water-free during fermentation. The best fermentation temperature is 15–25°C. The sour pork can be made in advance and refrigerated. Do not add extra oil when frying the pork as it releases its own fat.
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