Sichuan Shredded Pork With Garlic Sauce

Signature dish of Sichuan cuisine, shredded pork with garlic sauce delivers a sophisticated and addictive taste: tangy, spicy, sweet & sour.

INGREDIENTS

For the meat

• 300g / 10oz pork fillet
• 2 teaspoons Shaoxing rice wine
• 2 teaspoons light soy sauce
• 3 teaspoons water

Sichuan shredded pork with garlic sauce

• 1 pinch salt
• 1 teaspoon corn starch / potato starch

For the vegetable

• 2 tablespoons Sichuan pickled chilli (See note 1 for substitute ideas)
• 1 teaspoon ginger
• 2 teaspoons garlic
• 60g / 0.5 cup pre-soaked wood ear (about 5g dried, see note 2)
• 60g / 0.5 cup bamboo shoots
• 40g / 0.5 cup carrot
• 1 stalk spring onion

For the sauce

• 1.5 tablespoons Shaoxing rice wine
• 1 tablespoon light soy sauce
• 0.5 tablespoon dark soy sauce
• 2 tablespoons black rice vinegar
• 2 tablespoons sugar
• 1.5 tablespoons corn starch

You also need

• 3 tablespoons cooking oil

INTRUCTIONS

1. Slice pork fillet then cut into long thin strips (see note 3). In a bowl, rub the pork (with your hand) with rice wine, soy sauce, salt and water until no more liquid can be seen. Add corn starch then mix well. Set aside.
2. Mince Sichuan pickled chilli (or fresh chilli), ginger and garlic. Cut wood ear, bamboo shoots and carrot into thin strips. Finely chop spring onion.
3. Mix all the ingredients for the sauce and stir well.
4. Heat up a wok (or a deep frying pan) over a high heat. Pour in oil, then stir in marinated pork. Transfer to a plate when all the strips become pale.
5. ........
6. ..............

Source Blog HERE

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