Shredded Pork with Garlic Sauce

Pork Strips with Garlic Sauce is a delicious, quick meal that will fill your kitchen with all the spicy aromas of Sichuan cooking.

Course Main Course

Cuisine Chinese

Keyword chinese shredded pork, pork with garlic sauce, shredded pork with garlic sauce

Prep Time 25 minutes

Cook Time 3 minutes

Servings

Calories 168kcal

Ingredients

150 g pork fillet

Pork Marinade Ingredients

teaspoon 4
1 teaspoon salt
1 teaspoon cooking wine
1 teaspoon light soy sauce
60 ml water
4 tablespoons starch

Other ingredients:

15 g green onion
50 g green pepper
50 g carrot
50 g winter bamboo shoots
50 g black fungus
25 g pickled peppers can be replaced with chili bean paste
10 g ginger
10 g minced garlic

Sauce:

2 tablespoons stock Can use water instead
8 g sugar
1 tablespoon vinegar
1 teaspoon cooking wine
1 teaspoon light soy sauce
Pinch salt
2 tablespoons starch mixture

Instructions

Place the shredded pork in a bowl and add the salt, cooking wine and soy sauce. Take your time to mix everything together well, as the longer it is mixed, the better the pork will taste. Leave it to marinate for 5-10 minutes. This will add a good flavor base before you add the other ingredients.
Meanwhile, place the starch into a small bowl and add the water. Mix thoroughly with chopsticks. Scoop some of this mixture onto the marinated pork and mix well, making sure that it is covered well with the starch. This layer of starch mixture will gelatinize when you fry the meat, locking in the moisture making the meat more tender.
Next, cut the winter bamboo shoots, black fungus, green peppers and carrot lengthways into thin strips.
Make sure the winter bamboo shoots are not watery, as this will eventually lead to the pork dish being watery. To stop this happening, let the bamboo shoots sit in some salt for 10 minutes, to extract some moisture.
Blanch the bamboo shoots and black fungus in boiling water for about one minute and then remove.
Stir-fry the green peppers in 2 tablespoons of oil in the pan for about 1 minute and then remove. Repeat the same process with the carrots, using fresh oil.
In a bowl, combine the sugar, vinegar, cooking wine, raw soy sauce and salt together. Add the starch mixture and lastly, the stock. Set aside.
Place a pan or wok on the stove, on a high flame, and place 2 tablespoons of oil into it. Too much oil causes the meat to be too oily, and when the meat is fried, you’ll want to drain off the excess oil. Stir the meat for about 25 seconds (by this time it will be cooked), remove and set aside.
Pour 1 tablespoon of oil into the pan. (If there is leftover oil in the pan from the pork, you will not need to add extra oil). Add the ginger, minced garlic and pickled peppers that were prepared beforehand, and cook on a low flame. If the temperature is too high, the mixture will turn into a paste. At this point, you can place the pork and other prepared ingredients (green peppers, carrot, bamboo shoots and black fungus) into the pan.
Pour the sauce over the pork mixture into the pan and turn up the heat, stirring quickly. When the mixture has thickened, it is done. Turn off the heat and serve sprinkled with chopped green onion.

Nutrition