Fish-flavoured pork

Fish-flavoured pork

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

Just to make life confusing, there is actually no fish in the fish-flavoured pork; the origin of the name derives from the flavourings that were traditionally used in the preparation and cooking of fish. This dish may not have any fish, but what it does have are the hallmarks of Sichuanese food: pungent heat and satisfyingly savoury flavours.

Ingredients

Quantity Ingredient
500g pork tenderloin, cut into thin strips
50g dried wood ear fungus
80ml vegetable oil
3 garlic cloves, finely chopped
3-4 spring onions, finely sliced
3 cm piece ginger, peeled and finely chopped
2 red chillies, seeded and finely chopped
2-3 teaspoons sichuan chilli bean paste
80g tinned water chestnuts, roughly chopped
1 small bunch coriander, leaves roughly chopped

Marinade

Quantity Ingredient
1 tablespoon clear rice wine
1 tablespoon water
2 tablespoons light soy sauce
1 1/2 tablespoons cornflour

Sauce

Quantity Ingredient
60ml clear rice wine
1 tablespoon clear rice vinegar
80ml light soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
250ml water

Method

  1. To make the marinade, combine the ingredients in a large bowl. Add the pork and mix well, then cover and marinate for 30 minutes. Put the wood ear fungus in a small heatproof bowl, cover with boiling water and soak for 30 minutes, or until softened, then drain. Remove any hard bits from the wood ears and tear into large pieces. To make the sauce, combine the ingredients in a bowl and set aside.
  2. Heat 2 tablespoons of the oil in a large wok over a medium–high heat until just smoking. Add the pork in two batches and cook for 2–3 minutes, or until just cooked. Remove to a plate and set aside.
  3. Wipe the wok clean with paper towel, then return the wok to a medium–high heat. Add the remaining oil, then add the garlic, spring onions, ginger and chillies and fry for 30 seconds, or until fragrant. Add the chilli bean paste, water chestnuts and wood ears and toss to combine. Add the pork and the sauce, thoroughly combine and bring to a simmer. Divide among four bowls, garnish with the coriander and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again