Today, I’d like to share its signature dish which is believed to be the most ordered delicacy in Sichuan restaurants: Yu Xiang Rou Si (鱼香肉丝, also known as shredded pork with garlic sauce). Start off by making your sauce – you want that ready to go by the time you cook your pork, because things happen pretty quickly once the cooking starts. Copyright © 2020 Red House Spice on the Brunch Pro Theme. You first need to slice it then cut into thin strips. “Garlic sauce” is actually a term invented by Chinese restaurants in the West. Signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet & sour. Sichuan pickled chilli (四川泡辣椒) is the soul of Sichuan shredded pork with garlic sauce. flank steak or skirt steak). Add corn starch then mix well. Pork in Garlic Sauce is one of my all time favorite take out dishes. Although all named pickled chilli, different types (brands) do taste very different. They are rather plain in flavour yet provide a crunchy texture to the dish. Hi Paul! Thanks for sharing. Replies to my comments Spanish ones) or simply use fresh chilli (In fact I often use both of them ). But if I’m not ordering lo mein, you best believe there will be a steaming hot container of Pork in Garlic Sauce … “Garlic sauce” is actually a term invented by Chinese restaurants in the West. Hi I'm Wei, the recipe developer and photographer behind Red House Spice, a food blog sharing delicious Chinese recipes. It was so delicious! (either stock or water). When the pork and vegetables are coated in the deliciously spicy and garlicky sauce (thanks to the addition of spicy bean paste, 豆瓣酱), the flavors … When I can’t find the nice Sichuan ones like what Fuchsia describes, I usually go for Spanish /Italian version which tastes quite nice with a medium heat level. Powered by WordPress. Set aside. Stir fry for half a minute or so then add the pork. We’ve just had a delicious meal, and it’s going straight into the repertoire! I took at date there and she said it was just like she had in China. Do you mean the nutrition facts of the dish? You are welcome Gralan! Hi Wei, my question also concerns the pickled chili. There is no need for a thickening agent in here because the cornstarch on the pork tenderloin helps thicken the sauce. Hi Greg! After 15 minutes, rinse in clean water. Add pork and mix thoroughly with the marinade. ), Once the pork is cooked through, remove the pan from the heat and garnish with the sliced green tops of your green onions. I cannot wait to make this again. This is nothing like the Sichuan pickled chili that I have found. Please do not use without permission. Pork with Garlic Sauce is a much-loved classic. I’ve looked on Amazon and a couple markets. Your email address will not be published. Slice pork fillet then cut into long thin strips (see note 3). We use pork tenderloin here that is cut into strips. The sauce. Popular dishes like Yu Xiang Aubergine (鱼香茄子), Yu Xiang Tofu (鱼香豆腐) call for the same set of ingredients. Please check your email for further instructions. There is no need to marinate the meat because it’s already tender, and we get great flavor from the sauce. So happy to hear that! To make the sauce, add all ingredients (soy sauce, both sugars, vinegar, chicken stock, garlic, and pepper flakes) into a bowl and whisk to combine. Since the start of my blog, many of my readers expressed an interest in Sichuan cuisine. As I mentioned in the post above, you may use other type of pickled chilli as substitute (e.g. Alternatively you may choose pickled chilli with a milder taste. The pork. We also cook the sauce and the pork together for several minutes, allowing the sauce to reduce and become even richer in flavor! I first had Shredded Pork with garlic sauce at a place that is no longer there, and I have never had it quite as good, although I have had it at several places since. It doesn’t indicate the sophistication of the seasoning used in Sichuan shredded pork. Hope my recipe will work out for you! Combine the rest of the ingredients (ginger through eggs) in a non-metalic container. Thank you very much for sharing your adjustment. Your email address will not be published. Can I cut back some on the amount of pickled chilis without sacrificing flavor? Only thing I might change is adding a little less starch in the sauce as mine quickly went really thick, but thats my fault most likely! My readers will appreciate your creative ideas. Cook a further half a minute. I loved this. I needed to reduce that to 2 teaspoons max, but this way the taste of the chili disappears almost entirely – which is too bad, as you’ve wrote above “this is the soul of the dish”. The dish turned out great. For example, some Hunan or Guizhou style pickled chillies are super hot. But believe me, finely chopped ingredients do make a difference to the final taste. Just made this tonight. This seems a labouring job. Maybe you should have a try! Essential ingredients include Sichuan pickled chilli, rice wine, black rice vinegar, soy sauce, sugar and generous amounts of garlic… You may use other types of pickled chilli (e.g. Thank you for this recipe. Home » Meat & Fish » Pork » Sichuan shredded pork. Made this and it was delicious the whole family loved it ❤️ Thank you for posting x. Pickled chilli and Doubanjiang are indeed very different things. Thanks for the receipe, I think this is the best I have tried. Tag me @red.house.spice on Instagram if you share photos of your dish. Carrot, bell pepper, asparagus, baby corn and celery are on my list of choices. The most challenging part has to be julienne the pork fillet. You’re welcome Jo! Hi Tim! Add wood ear, bamboo shoots and carrot. Overall a great recipe though! Thanks for subscribing! It gives the dish a sharp spicy taste as well as an unique fragrance. Slice the pork, season it with salt and pepper, and coat the pieces evenly in your cornstarch, Heat a large, non-stick skillet over medium high heat with your coconut oil, Once your pork has browned for a few minutes, lower the heat to medium, add the white parts of your green onions, and add your sauce. When it becomes thick, turn off the heat then sprinkle spring onion over (see note 4). ”. Slice pork 1/4 inch thick and in 1 x 1 inch pieces. Don’t be surprised not to find any fish (or fish-related items) on the ingredient list. All we do is slice the pork up, season it, and coat it in cornstarch so we get some yummy crispness when we brown it in our pan. It’s kind of addictive, isn’t it? Learn how your comment data is processed. Drooolllll. This makes me wonder if there’s another kind of pickled chili. Oh boy. I guess some of you might find it difficult to get this special ingredient. I also organize Culinary Tours of China for those who love to discover China first hand through delicious food. My husband and I both loved it, but the heat was a bit too much for us. Essential ingredients include Sichuan pickled chilli, rice wine, black rice vinegar, soy sauce, sugar and generous amounts of garlic, ginger and spring onion. I made this tonight, It was pretty good. Glad to know you like my recipes. http://www.verywellfit.com. You can use a free online recipe nutrition calculator to find out, eg. Beef can be an option too as long as you choose a cut ideal for quick stir-fry (e.g. Fry Sichuan pickled chilli, ginger and garlic in the remaining oil (add a bit more if necessary). Can you relate to this, Wei? Rub the pork, and then let set for about 15 minutes. You rock girlfriend, keep these excellent receipes coming. Yes please feel free to cut down the pickled chilli. Next time I think I’ll use about 1/2 the sugar and add 1/2 cup liquid to create more sauce. Hi! Chinese steamed eggs, a perfectionist’s guide (蒸蛋羹) ».