Yu-Shiang Shredded Pork (Classic Sichuan Dish · Sweet, Sour, Spicy and Savory)

I. Ingredient Preparation

1. Main Ingredient

• Pork tenderloin: 200 grams. Choose fresh, pink and tender tenderloin with no connective tissue. Cut it into 0.3 cm thick and 5 cm long shreds (you can freeze the meat for 10 minutes before cutting to make it easier to cut evenly). Soak the shredded pork in clean water for 5 minutes to remove blood, then pat it dry with kitchen paper.

2. Auxiliary Ingredients

• Carrot: 50 grams, cut into shreds of the same thickness as the pork shreds (adds sweetness and color);
• Green bell pepper: 50 grams (choose non-spicy sweet bell pepper), remove the seeds and cut into thin shreds;
• Dried wood ear mushrooms: 30 grams, soak in warm water for 1 hour in advance, remove the stems, tear into small pieces, blanch in boiling water for 1 minute, then fish out and drain;
• Ginger: 5 grams, cut into minced ginger;
• Garlic: 3 cloves, cut into minced garlic;
• Scallions: 5 grams (cut the white part and green part separately; the white part is used for stir-frying to release aroma, and the green part is used for garnish at the end).

3. Seasonings

• Cooking wine: 1 tablespoon (for removing fishy smell);
• Light soy sauce: 1 tablespoon (for enhancing freshness);
• Chinese rice vinegar: 1 tablespoon (the key to the Yu-Shiang flavor; use Chinese-style rice vinegar to avoid being too sour);
• White sugar: 1.5 tablespoons (neutralizes the sour taste; the proportion can be adjusted according to personal taste);
• Cornstarch: 2 tablespoons (1 tablespoon for marinating the meat, 1 tablespoon for making the sauce);
• Salt: 1 pinch (about 0.3 grams, for marinating the meat; avoid being too salty);
• Cooking oil: 3 tablespoons;
• Clean water: 3 tablespoons (for making the sauce).

II. Tool Preparation

• Wok (iron wok is preferred, as it conducts heat quickly and is easy to achieve the “wok hei” – the charred aroma from high-heat stir-frying) and spatula (long-handled wooden spatula);
• Kitchen knife and cutting board (separate boards for raw and cooked ingredients);
• 2 small bowls (1 for marinating the meat, 1 for preparing the Yu-Shiang sauce);
• Kitchen paper (for drying the moisture of ingredients) and chopsticks (for stirring the pork shreds and sauce).

III. Cooking Method

1. Marinate the Pork Shreds

• Put the pork shreds into a small bowl, add 1 pinch of salt, 1 tablespoon of cooking wine and 1 tablespoon of cornstarch. Stir in one direction with chopsticks for 1 minute. Finally, add 1 teaspoon of cooking oil and mix well (to lock in moisture and prevent the shreds from sticking together when stir-frying). Let it stand for 10 minutes.

2. Prepare the Yu-Shiang Sauce

• In another small bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of Chinese rice vinegar, 1.5 tablespoons of white sugar, 1 tablespoon of cornstarch and 3 tablespoons of clean water. Stir until the sugar and cornstarch are completely dissolved. Set aside (preparing the sauce in advance avoids rushing during stir-frying).

3. Stir-Fry the Ingredients

• Heat the wok until it smokes, pour in 2 tablespoons of cooking oil. When the oil is hot, add the marinated pork shreds and stir-fry quickly over high heat until the surface of the shreds turns white (about 1 minute; do not overcook to prevent the meat from becoming tough). Remove and set aside.
• Leave 1 tablespoon of oil in the wok, turn to low heat, add the minced ginger, minced garlic and white parts of the scallions. Stir-fry for 30 seconds until the aroma is released.
• Add the carrot shreds and green bell pepper shreds, stir-fry over high heat for 1 minute until the vegetables become soft but still retain a crisp texture.
• Add the wood ear mushrooms and the stir-fried pork shreds, continue to stir-fry over high heat for 30 seconds to mix the ingredients evenly.
• Pour the prepared Yu-Shiang sauce along the edge of the wok, stir-fry quickly for 1 minute until the sauce thickens and coats all the ingredients. Turn off the heat, add the green parts of the scallions, stir well and it’s ready to serve.

IV. Description of the Finished Dish

Yu-Shiang Shredded Pork has a bright red and shiny color. The pork shreds are tender, the carrot shreds are sweet and crisp, the green bell pepper shreds are slightly crisp, and the wood ear mushrooms are smooth, all coated with the thick Yu-Shiang sauce. When you take a bite, you first taste a slight sourness, then sweetness, and finally a hint of salty aroma. Although there is no fish in it, it has a “fishy freshness” (derived from the combination of seasonings). It has a rich taste and can greatly stimulate appetite when served with rice. It is a typical representative of Sichuan cuisine that “prevails with its flavor”.

V. Suitable Crowds

• People who like the complex flavor of sweet, sour, spicy and savory;
• People who try Sichuan cuisine for the first time and are not used to heavy spiciness (the amount of chili can be reduced, and the Yu-Shiang flavor is mild);
• Families and office workers (the cooking method is quick and it goes well with rice).

VI. Safety Precautions

• When cutting the pork shreds, if the meat is slippery, you can put a wet towel under the cutting board to prevent slipping. Keep the kitchen knife moderately sharp to avoid cuts;
• When stir-frying the pork shreds, the oil temperature is high. After pouring in the pork shreds, stir-fry quickly to avoid oil splashing (you can wear a long-sleeved apron);
• The cornstarch in the Yu-Shiang sauce is easy to sink to the bottom. Stir the sauce again before pouring it into the wok to avoid burning;
• The leftover dish should be refrigerated for no more than 24 hours. When reheating, add 1 teaspoon of clean water to prevent it from drying out.