Sichuan cuisine is renowned for its bold flavors and diverse ingredients, with fishflavored pork shreds standing out as a brilliantly harmonious dish that highlights the region’s culinary artistry. Despite its name, this dish does not contain any fish; rather, it draws upon elements of cooking that create a complex, savory flavor profile reminiscent of fish dishes. Here’s how to master the preparation of this Sichuan delicacy.
Ingredients:
300g pork tenderloin
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon chili bean paste
1 tablespoon doubanjiang (fermented broad bean paste)
1 teaspoon sugar
1 teaspoon ground Sichuan pepper
34 cloves garlic, minced
1 inch ginger, minced
23 scallions, chopped
1 bell pepper (red or green), julienned
2 tablespoons cooking oil
Cornstarch (for marinating)
Preparation Steps:
1. Marinade the Pork:
Thinly slice the pork tenderloin into shreds, then marinate it in a mixture of soy sauce, a splash of vinegar, and a little cornstarch for about 2030 minutes. This tenderizes the meat while also adding depth to the flavor.
2. Prepare the Sauce:
In a bowl, combine the chili bean paste, doubanjiang, sugar, and a dash of water to create a sauce. Adjust the ratio based on your spice tolerance.
3. Sauté Aromatics:
Heat oil in a wok over mediumhigh heat. Add minced garlic and ginger, sautéing until fragrant. Be careful not to burn them, as that can impart bitterness.
4. Cook the Pork:
Increase the heat and add the marinated pork shreds. Stirfry until the pork turns white and is nearly cooked through.
5. Incorporate Vegetables:
Add the bell pepper and scallions, stirring well to combine. Continue to stirfry for an additional minute to soften the vegetables slightly.
6. Add the Sauce:
Pour in the prepared sauce and sprinkle ground Sichuan pepper over the pork and vegetables. Stirfry everything together, allowing the sauce to coat all the ingredients evenly.
7. Final Thicken:
To achieve a nice coating, you can add a little cornstarch mixed with water at this stage. Stir quickly until the sauce thickens, glistening over the pork and vegetables.
8. Serve:
Transfer to a serving dish, garnishing with more chopped scallions if desired. Serve hot with steamed rice to balance the vibrant flavors.
Fishflavored pork shreds embody the essence of Sichuan cuisine, reflecting its bold, tangy, and umamirich characteristics. By mastering this intricate yet straightforward recipe, you’ll elevate your cooking repertoire and impress your guests with an authentic taste of Sichuan. Enjoy the culinary journey!