Qing Jiao Rou Si (Sichuan Shredded Pork with Green Peppers)
タケノコは入れない！これが本物「四川の豚肉チンジャオロウスー」
Description
One of the most famous Chinese dishes in Japan, but entirely different from the Japanese 'Beef and Bamboo Shoots in Oyster Sauce'. The Sichuan original uses purely 'Pork' and 'Green Chilies (or Bell Peppers)'. ZERO bamboo shoots. Seasoned with soy, black vinegar, garlic, and ginger, creating a sweet, sour, and spicy flavor profile close to 'Yu Xiang' (Fish-fragrant).
Restaurants serving Qing Jiao Rou Si (Sichuan Shredded Pork with Green Peppers)
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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
- Green chilies(or bell peppers)
- Garlic
- Ginger
- Soy sauce
- Black vinegar
- Sugar
- Egg white
- Potato starch
Instructions
- [Authentic Recipe & Differences]
- (Ultimate Shredding) NO beef. Use 'Lean Pork'. Julienne into matchstick-thin shreds (Rou Si). Massage vigorously with salt, wine, egg white, and massive starch slurry, sealing with oil (Shang Jiang).
- (Veg) NO bamboo shoots. Julienne thin-skinned green chilies (or bell peppers) to the exact same thickness as the pork.
- (Sauce) Mix soy sauce, black vinegar (generous), sugar, wine, and starch slurry in a bowl.
- (Flash-fry) Heat oil in a wok. Flash-fry (Hua Chao) the pork on low heat, separating quickly. Remove the instant it turns white (keeps the meat silky).
- Fry minced garlic and ginger. Add green chilies and toss briefly.
- Return the pork and dump in the 'black vinegar-heavy sauce'.
- Toss on high heat for seconds until the sauce glazes the meat and peppers with a brilliant shine. Kill the heat instantly.
Learn more Spice, substitutes, tips
Key spices
Refreshing tartness of black vinegar and garlic/ginger aroma、生姜ニンニクの香り
Substitutes at Japanese supermarkets
(Use JP bell peppers and pork, stir-fry with a touch of black vinegar)
Pairing
White Rice (Ultimate partner) / Beer
Trivia
[Trivia] In China, the character for 'Meat' (Rou) automatically implies 'Pork'. The Japanese version was born when chef Chen Kenmin genially localized it, adding bamboo shoots for volume and using beef and oyster sauce for a premium feel, creating Japan's national dish.
Eating tips & etiquette
[Unique Eating] Lacks the heavy, sticky sweetness of the Japanese oyster sauce version. The black vinegar makes it astonishingly refreshing. Grab a massive bunch of pork and peppers, dump it on white rice, and shovel it down.
Allergen
Pork, Soybeans, Wheat (Soy sauce)