Description
The final destination for cilantro lovers. Shredded pork violently stir-fried on high heat with massive dried chilies and a 'mountain of cilantro' in homemade chili oil and soy sauce. A highly aromatic rice thief.
Restaurants serving Xiang La Rou Si (Spicy Shredded Pork with Cilantro)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lean pork
- Coriander(Cilantro - massive amounts)
- Dried red chilies
- Sichuan peppercorn
- Soy sauce
- Black vinegar
Instructions
- [Authentic Recipe]
- Julienne lean pork, massage with salt, wine, egg white, and starch to coat.
- Roughly chop a massive amount of cilantro into 3cm lengths, separating stems and leaves. Snip dried red chilies.
- Heat generous oil in a wok, flash-fry the pork at low temp, remove.
- Leave oil, fry dried chilies and Sichuan pepper on low to extract the 'roasted heat' (Hu La).
- Return pork, season with soy, a dash of black vinegar, sugar, and MSG.
- Finally, dump the mountain of cilantro into the wok, turn off the heat, and flash-toss using 'ONLY residual heat'. The ultimate secret is never killing the cilantro's crunch and aroma.
Learn more Spice, substitutes, tips
Key spices
Fresh cilantro aroma、Charred chilies
Substitutes at Japanese supermarkets
(Irreplaceable - cilantro is the star)
Pairing
White Rice (dump the sauce on top) / Beer
Trivia
[Trivia] True to its name 'Xiang (Cilantro aroma), La (Spicy), Rou Si (Shredded pork)', it is violently simple and delicious. An authentic flavor that absolutely does not exist in Japanese-Chinese restaurants.
Eating tips & etiquette
[Unique Eating] The 'cilantro stems', slightly wilted and coated in pork fat and spice umami, are the main event. Grab equal parts meat and cilantro, bounce it on rice, and eat.
Allergen
Pork, Wheat, Soybeans, Eggs