Hotel Chef's Fish Flavor Shredded Pork
This dish is the quintessential representation of Sichuan’s “fish-flavor” technique—despite containing no fish, it delivers a rich, layered aroma reminiscent of pickled fish and fermented broad bean paste. It is ideal for formal dinners or family gatherings where authentic regional flavor is appreciated, with a balanced taste of sweet, sour, spicy, salty, and umami in every bite.
Saveur: Boldly aromatic with pronounced sour-sweet-spicy notes, deep umami from fermented pastes, and a lingering savory finishTemps total: 35 minutes (including marination)Portions: 2Convient a: Adults who enjoy bold flavors, Sichuan cuisine enthusiasts, home cooks practicing regional techniquesBudget: ¥35–¥50 (mid-range, depending on meat quality and ingredient sourcing)
Ingredients
- Pork loin (300g
- julienned)
- garlic (6 cloves
- minced)
- ginger (15g
- minced)
- green onion (2 stalks
- chopped)
- dried red chilies (6 pieces
- deseeded and cut)
- pickled chili peppers (20g
- finely chopped)
- fermented broad bean paste (15g)
- soy sauce (10ml)
- black vinegar (10ml)
- sugar (12g)
- chicken stock (30ml)
- cornstarch slurry (10g cornstarch + 20ml water)
- vegetable oil (40ml)
Nutrition
Calories约480 kcal per serving
Protein28g (from pork and fermented bean paste)
Fat26g (mainly from cooking oil and pork fat)
Carbohydrates18g (mostly from sugar and cornstarch)
VitaminsRich in B vitamins (pork), vitamin C (green onion, chili), and trace minerals from fermented ingredients
Astuces
- Use lean pork loin with minimal fat for clean texture and better absorption of sauce
- Fermented broad bean paste must be stir-fried properly to release its depth without bitterness
- Balance the “fish flavor” by adjusting sugar and vinegar ratio—taste before final thickening
- Do not overcook pork during initial stir-fry; it should remain tender and slightly springy
Etapes
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