Chinese Food

Yu Xiang Pork-Shredded Pork in Hot Garlic Sauce

The name of this dish is a reference to the “Sichuan province where it’s from, but for those who don’t know that: pork-shredded pork in hot garlic sauce.

Yu Xiang Pork-Shredded Pork in Hot Garlic Sauce is a dish that has been around for thousands of years. It’s a classic Chinese dish and can be found on most menus in China. The pork is shredded and then cooked with garlic sauce. Read more in detail here: shredded pork with garlic sauce chinese.

This is the greatest Yu Xiang meals for any true Sichuan food lovers.

Even though Sichuan cuisine is famed for its famous hot pot, tea smoked duck, blanched cabbage, and other dishes, I still believe that the finest part of this cuisine is found in homestyle foods such as Yu Xiang dishes (Yu Xiang Eggplants) and Mapo dishes (mapo tofu). We can nevertheless create beautiful tastes with very simple components by experimenting with various combinations and ratios.

Pork Yu Xiang|chinasichuanfood.com

Many items go well with Sauce Yu Xiang, but eggplants and shredded pork are the most popular. It’s important to note that even in Sichuan, the Yu Xiang dish is somewhat distinct. Shredded lettuce stem, wood ear mushrooms, and carrot are popular additions in the upper river region, including Chengdu. However, in the lower river region, such as Chongqing, just scallion or yellow scallion is used, and all other side components are omitted. I offer my local style, this time using simply scallions and a beginner-friendly technique.

Pork Yu Xiang|chinasichuanfood.com

ABC News reports about Sauce Yu Xiang.

Sauce Yu Xiang is a Chinese condiment. “” literally means “fish-fragrant,” and it’s a taste found in many Sichuan foods. It has a delicious spicy, acidic, and sweet taste. The most significant component in this meal is pickled chili pepper (). Pickled pepper, I suppose, is also the cause for its obscurity outside of China. Because pickled pepper is difficult to come by. Pickled peppers may be purchased at Asian markets or made at home in big jars or glass bottles. The fish is really in one of the typical Sichuan pickling jars of pickled peppers.

In Sauce Yu Xiang, some traditional cooks just use pickled peppers. However, I’ve discovered that adding some doubanjiang may take the dish’s color to the next level.

Pork Yu Xiang|chinasichuanfood.com

How do you cook pork?

To produce soft and tender pork shreds, marinate the pork according to the Instructions below.

  1. combine light soy sauce, salt, sugar, and white pepper in a mixing bowl. Set aside for 15 minutes after thoroughly mixing. The pork shreds might have a basic taste from this technique. Simultaneously, soak ginger and scallion pieces in a dish with 2-3 tablespoons warm water. Then toss the pork shreds with about 2 tablespoons of ginger and scallion water. Continue mixing until all of the water has been absorbed.
  2. Combine 1 tablespoon of starch and 1 tablespoon of water in a small bowl. Toss in with the pork shreds.

Pork Yu Xiang|chinasichuanfood.com

To prevent the shreds sticking together with the assistance of starch, add 3 tablespoons of oil with them before Frying In A Stir. Meanwhile, make sure the pork shreds are sautéed in a hot wok with cold oil ()

Pork Yu Xiang|chinasichuanfood.com

Note from the Chef

1.I altered the Instructions to make them work in our own kitchen, where the fire is insufficient. The most important step is to remove the pork shreds as soon as they turn color in the initial frying. It’s okay if the shreds aren’t perfectly done; we’ll continue to heat them with the sauces.

2. Following the Instructions for making pork shreds contributes significantly to soft pork shreds.

3. A great number of aromatics, such as garlic, ginger, and scallion, are required for the sauce. As a result, don’t cut down on the quantity specified in the ingredient list.

Steps

After heating the wok, drizzle a tiny bit of oil over it to coat it. Toss in the pork shreds. Allow it to sit for 2-3 seconds before mixing it in. Once the color of the pork shreds has changed. Exit the building. For restaurants, this stage may be unnecessary since they utilize ultra high heat and the meal may be done in seconds. This is a step I suggest for home cooking with a smaller fire. However, we may get a pretty near outcome.

Pork Yu Xiang|chinasichuanfood.com

After the oil has been added, add the doubanjiang and pickled peppers. Fry for 10 seconds over a low flame, or until the oil becomes fully crimson. Garlic and ginger should be added now. Fry until fragrant.

Pork Yu Xiang|chinasichuanfood.com

Return the pork shreds to the pan and mix in the Sauce Yu Xiang once more. Pour the sauce into the pan and cook for a few minutes, or until it boils. After that, add the scallions. Mix thoroughly.

Pork Yu Xiang|chinasichuanfood.com

Here are our Pork Yu Xiang Shreds, which are very attractive, soft, and flavorful.

Pork Yu Xiang|chinasichuanfood.com

Pork Yu Xiang|chinasichuanfood.com

Pork Yu Xiang

One of the star from Sichuan cuisine for me, Pork Yu Xiang Frying In A Stir

3 servings

Calories per serving: 398 kcal

Ingredients

  • 300 g shredded pork tenderloin or small tenderloin

Marinating

  • a quarter teaspoon of salt
  • 1 tsp. white pepper, ground
  • 1 tbsp soy sauce (mild)
  • 1 teaspoon dark soy sauce (optional for color)
  • a quarter teaspoon of salt
  • scallion and ginger water, 2 tbsp.
  • 1 tablespoon water and 1 tablespoon cornstarch
  • 1 tablespoon of cooking oil

Frying In A Stir

  • a half teaspoon of doubanjiang
  • 1 tablespoon pickled peppers, chopped
  • 5 garlic cloves, chopped
  • 1 inch chopped ginger
  • 3 tbsp. cooking oil (vegetarian)

Sauce Yu Xiang

  • 2 tsp soy sauce (mild)
  • 1 tablespoon of black vinegar
  • 5 tablespoons of water
  • 1 tablespoon of starch
  • 2 tablespoons sugar
  • a quarter teaspoon of salt

Instructions

  1. Soy sauce, salt, sugar, and white pepper are added to the pan. Set aside for 15 minutes after thoroughly mixing. The pork shreds might have a basic taste from this technique. Simultaneously, soak ginger and scallion pieces in 2 tablespoons warm water in a dish. Then toss the pork shreds with about 2 tablespoons of ginger and scallion water. Continue mixing until all of the water has been absorbed.

  2. Combine 1 tablespoon of starch and 1 tablespoon of water in a small bowl. Toss in with the pork shreds.

  3. To prevent the shreds sticking together with the assistance of starch, add 3 tablespoons of oil with them before Frying In A Stir. Meanwhile, make sure the pork shreds are sautéed in a hot wok with cold oil ()

  4. After heating the wok, drizzle a tiny bit of oil over it to coat it. Toss in the pork shreds. Allow it to sit for 2-3 seconds before mixing it in. Once the color of the pork shreds has changed. Exit the building.

  5. After the oil has been added, add the doubanjiang and pickled peppers. Fry for 10 seconds over a low flame, or until the oil becomes fully crimson. Garlic and ginger should be added now. Fry until fragrant.

  6. Return pork shreds and re-stir the Sauce Yu Xiang. Pour the sauce to the wok and heat for a while until the content boils. Then place the scallions in. Mix well, transfer out and serve hot!

Nutritional Information

Pork Yu Xiang

Per Serving Amount

398 calories 234 calories from fat

daily value in percent*

40 percent fat (26g)

Saturated Fat: 8 g/50 %

1 gram of trans fat

3 g polyunsaturated fat

13g Monounsaturated Fat

Cholesterol (72 mg/24%)

1090 mg sodium (47%)

388 mg potassium (11%)

Carbohydrates (21.7% of total)

1g4 percent fiber

ten grams of sugar eleven percent

19 g (38%) protein

7IU0 percent Vitamin A

3mg4 percent vitamin C

Calcium is found in 31mg3% of the population.

1 gram of iron is equal to 6% of your whole body weight.

* Percent Daily Values (%DV) are calculated using a 2000-calorie diet.

Pork Yu Xiang|chinasichuanfood.com

Watch This Video-

The “authentic szechuan pork recipe” is a dish that consists of shredded pork in a hot garlic sauce. The authentic dish is made with a mixture of spices, including Sichuan peppercorns, dried red chiles, and ginger.

{“@context”:”https://schema.org”,”@type”:”FAQPage”,”mainEntity”:[{“@type”:”Question”,”name”:”What is Yu Xiang sauce?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”A: Yu Xiang sauce is a traditional Chinese condiment made from fermented soybeans, sugar and salt. The taste of the sauce is salty and slightly sweet.”}},{“@type”:”Question”,”name”:”What does Yu Hsiang taste like?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”A: Yu Hsiang tastes like a mixture of
corn, chicken soup, and green bell peppers.”}},{“@type”:”Question”,”name”:”What is roast pork with garlic sauce?”,”acceptedAnswer”:{“@type”:”Answer”,”text”:”A: Roast pork is a dish cooked with fat, salt and spices that uses either or both the whole hog as well as pieces of meat from other parts. Garlic sauce consists of mayonnaise, garlic paste, and optionally sour cream blended together in a thin creamy consistency to be used on sandwiches such as roast beef.”}}]}

Frequently Asked Questions

What is Yu Xiang sauce?

A: Yu Xiang sauce is a traditional Chinese condiment made from fermented soybeans, sugar and salt. The taste of the sauce is salty and slightly sweet.

What does Yu Hsiang taste like?

A: Yu Hsiang tastes like a mixture of
corn, chicken soup, and green bell peppers.

What is roast pork with garlic sauce?

A: Roast pork is a dish cooked with fat, salt and spices that uses either or both the whole hog as well as pieces of meat from other parts. Garlic sauce consists of mayonnaise, garlic paste, and optionally sour cream blended together in a thin creamy consistency to be used on sandwiches such as roast beef.

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