For those who are cautious about spicy food, fear not. This Sichuan dish isn’t just non-spicy and non-numbing and a nationwide favorite. You’ve probably guessed it already – Shredded Pork With Garlic Sauce, also named Fish Flavored Shredded Pork.
This dish is a staple in every Sichuan and Chongqing home. It has a mildly spicy, robust flavor with a delightful balance of sweet and sour. The pork strips are tender and smooth, perfectly complemented by the crisp vegetables, and coated in a rich, aromatic sauce. It’s an exceptional dish to pair with rice.
This dish’s term ‘fish-flavored’ is misleading as it contains no fish. Instead, it refers to a combination of seasonings that collectively create a fish-like aroma. This unique flavor profile – salty, sweet, sour, spicy, and umami – all in one bite makes the dish unique. It’s said to be ‘eating fish without seeing the fish’ because there’s no fish in the dish.
Traditionally, some versions of this dish did include fish. Mr. Che Fu mentioned in his “Sichuan Cuisine Musings” a type of Sichuan pickled chili made by fermenting Erjingtiao chilies with crucian carp, creating this distinctive fish flavor. However, most households in Sichuan use regular pickled chili instead.
Nowadays, many people can’t find Erjingtiao pickled chili, but don’t worry. Using Pixian bean paste with appropriate vinegar can also create a bright red oil and a flavorful dish. Once you learn this recipe, you can make Shredded Pork With Garlic Sauce and adapt it to sweet and sour prawns or eggplants.
One technique for many uses. Let’s learn it quickly!
Shredded Pork With Garlic Sauce (Fish Flavored Shredded Pork) – 鱼香肉丝 –
Ingredients:
- 250g lean pork
- 50g wood ear mushrooms
- 50g carrots
- 50g green bell peppers
- 25g bean paste
- 15g white sugar
- 20g vinegar
- 20g light soy sauce
- 15g cooking wine
- 10g cornstarch mixed with 20g water
- A pinch of pepper and salt
- Finely chopped green onions, ginger, and garlic
Instructions:
1. Julienne the carrots, green peppers, and soaked wood ear mushrooms. Finely chop the green onions, ginger, and garlic.
2. Slice the pork into thin strips. Marinate with salt, pepper, cooking wine, and cornstarch for 10 minutes.
3. Mix 15g sugar, 20g vinegar, 20g light soy sauce, 15g cooking wine, 10g cornstarch solution, and 20g water to make the sauce. Add more salt if you prefer a stronger taste.
4. Heat oil in a wok, stir-fry the marinated pork until it changes color, and then set aside.
5. In a clean wok, heat some oil and fry the chopped green onions, ginger, and garlic until fragrant. Add the bean paste and fry until the oil turns red.
6. Add the carrot, wood ear mushroom, green pepper strips, and stir-frying until just cooked. Then, add the pork strips and mix well.
7. Pour in the sauce, stir everything together until well coated, and then it’s ready to serve.
All ingredients are cut into fine strips and stir-fried in a hot wok. The final touch is coating everything generously in the fish-flavored sauce. The interplay of seasonings creates a spicy yet gentle taste, making it a comfortable dish to eat at home.
Cooking Tips:
- Marinating the Pork: Ensuring the pork is well-marinated makes it tender and flavorful. The cornstarch in the marinade helps to seal in the juices.
- Balancing Flavors: This dish’s key is balancing the sweet, sour, and spicy flavors. Adjust the seasonings to your liking to achieve the perfect harmony of taste.
- Stir-Frying Technique: Quick stir-frying on high heat ensures the vegetables retain their crunch while the pork remains tender.
Taste is subjective, and what may be sweet for one can be bitter for another. The best dish is one that suits your palate.
