I think the English name “Shredded Pork with Garlic Sauce” does not justify this dish. Yet, the explanation of its Chinese name is a little long-winded. Yu Xiang Rou Si (鱼香肉丝) directly translates as “fish fragrant shredded pork” in Chinese. It might sound confusing because there’s nothing fishy about this dish.
What is Yu Xiang
The Yu Xiang, or fish fragrant flavor, is one of the major flavor profiles in Sichuan cuisine. You might have experienced the Mala (麻辣), or numbing spicy, in the famous Mala Chicken or Mapo Tofu. The Gai Wei (怪味), or strange flavor, in the Chicken with Spicy Sesame Sauce. The Suan La (酸辣), or sour spicy, in the hot and sour noodle soup. The Yu Xiang flavor is another signature one that is commonly used in dishes such as Yu Xiang Eggplant, or this dish, which we loosely translate as “shredded pork with garlic sauce”. To create the flavor, an appropriate ratio of vinegar, soy sauce, sugar, Shaoxing wine, doubanjiang (fermented spicy bean paste) and plenty of aromatics is used to create a rich yet balanced symphony of flavors. It results in a spicy, savory sauce that is also sweet and sour. All four flavors are balanced and none stands out too much, yet it’s bursting with fragrance. In the US, you might find this dish in authentic Sichuan restaurants under the name shredded pork with garlic sauce. And the sauce tastes much more complex than the plain brown sauce that’s sometimes also referred to as garlic sauce.
The ingredients for shredded pork with garlic sauce
Shredded pork with garlic sauce uses thinly sliced pork and vegetables to create a special texture – tender, crisp, and very richly slathered with the sauce due to the cutting method. Yes, it does take a moment (or a few!) to prepare the ingredients. But the result is beyond rewarding.
Doubanjiang
Doubanjiang (豆瓣酱), also known as spicy fermented bean paste and broad bean sauce. It is a key ingredient in dishes like mapo tofu. And it has a strong fermented savory, salty and spicy taste, which adds complexity to the sauce.
The vegetables
Shredded pork with garlic sauce always uses various vegetables for their color, texture, and taste. The most commonly used are bamboo shoots, carrots, wood ear mushrooms, and sometimes peppers. The wood ear mushrooms do not add a lot of flavor, but the soft yet crunchy texture works so well with the crisp vegetables and their subtle earthiness works beautifully with the sauce. The carrots are semi tender and crisp and have a nice sweet taste. You can skip one vegetable or replace it with your favorite. But I highly recommend sticking to the recipe for the authentic experience. TIP: you can use a julienne peeler to slice the carrots to save time, as the knife work can get tedious.
How to cut the pork
You can either use pork loin or tenderloin for this dish.
If using pork loin, you should slice the big piece of pork down the middle to create a smaller long piece first.Then slice the piece into thin slices.Half stack the pieces, then further slice them into strips that are just a bit bigger than matchsticks.
If you find the pork too soft and hard to slice, placing it in the freezer for 20 to 30 minutes helps a lot.
Mise en place
Once you’ve done the prep, your table should have:
Marinated porkMixed sauceMinced garlic and ginger DoubanjiangSliced bamboo shoots, wood ear mushrooms, and carrotsSliced pepper
I like to group my ingredients by when they’re used in the recipe, so I can use fewer prep bowls and make the cooking process clearer.
How to cook shredded pork with garlic sauce
That’s it. Now you can serve the shredded pork with garlic sauce over steamed rice to make a delicious, beautiful, and balanced meal.
Afterthoughts
Yu Xiang Rou Si, or shredded pork with garlic sauce, is a very popular dish in China. It was one of my favorite Sichuan dishes growing up, just like Kung Pao Chicken. It is not quite as spicy as some other famous Sichuan specialties like Dan Dan Noodles, so it’s a great dish to introduce someone to Sichuan food if they do not like lots of spiciness. And it’s a dish that many kids love. I was initially hesitant to share this dish, because the cutting requires a lot of effort and time. But it’s too delicious to miss! I hope you take the time to prepare it and experience how great it is.
Other delicious Sichuan recipes
Ma La Xiang Guo (Sichuan Mala Dry Pot, 麻辣香锅)Shui Zhu Yu (Sichuan Boiled Fish, 水煮鱼)Mapo Eggplant (麻婆茄子)Chinese Bang Bang Chicken (棒棒鸡)Stir-Fried Pea Shoots with Garlic (蒜蓉炒豆苗)Sichuan Spicy Wonton in Red Oil (红油抄手)
