Yu Xiang Rou Si (Shredded Pork in Garlic Sauce)
No fish in!? Charming Sichuan Stir Fry with Sweet, Sour and Spicy
Description
Named 'Fish Fragrance' but contains zero fish. Uses the traditional seasoning meant for fish—Pao Jiao (pickled chilies), black vinegar, sugar, soy, and massive garlic/ginger—to stir-fry shredded pork and veg into the ultimate rice thief.
Restaurants serving Yu Xiang Rou Si (Shredded Pork in Garlic Sauce)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lean pork
- Bamboo shoots
- Wood ear mushrooms
- Pao Jiao(or Doubanjiang)
- Sugar
- Black vinegar
- Garlic
- Ginger
Instructions
- [Authentic Recipe]
- Julienne lean pork, massage with salt, wine, egg white, and starch to coat. Julienne bamboo shoots, rehydrated wood ear mushrooms, and bell peppers to the exact same thickness.
- In a bowl, mix sugar, black vinegar, soy, wine, broth, and starch slurry in a 'Golden Ratio' (equal sweet and sour parts) for the sauce.
- Flash-fry pork in generous oil until just white, remove.
- Leave oil, slow-fry massive minced garlic, ginger, scallions, and the soul of the dish: 'Pao Jiao' (fermented chili paste) or Pixian Doubanjiang, until red oil bleeds out.
- Add veg, blast on high heat, return the pork, and pour in the sauce. Toss violently until thickened and glossy.
Learn more Spice, substitutes, tips
Key spices
Pao Jiao(Fermented chilies)、Sweet/sour black vinegar
Substitutes at Japanese supermarkets
Pre-cut shredded pork + Canned bamboo shoots
Pairing
White Rice(Endless pairing)
Trivia
[Trivia] Legend says a Sichuan housewife didn't want to waste the leftover 'Fish Seasoning' (Yu Xiang) from the night before, so she used it to stir-fry pork, creating an astonishingly delicious masterpiece.
Eating tips & etiquette
[Unique Eating] The thickened sauce—a perfect balance of sweet, sour, spicy, and salty—clings intensely to the julienned ingredients. Grab a massive pinch, place it on rice, and devour.
Allergen
Pork, Soybeans, Wheat, Eggs