What cut of pork should I use?
Pork tenderloin is the classic choice -- it shreds easily and cooks fast. Pork loin also works. Avoid shoulder, which is too fibrous for this preparation.
Chinese · dinner
Fish-Fragrant Shredded Pork: Yu Xiang Rou Si
#chinese#sichuan#pork#dinner#weeknight
40m
Total time
4
Servings
340
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
4
Meat
- 400 g pork tenderloin
Pantry
- 15 g cornstarch for velveting
- 10 ml Shaoxing rice wine
- 15 ml Chinkiang black vinegar
- 10 g sugar
- 8 g cornstarch for sauce
- 45 ml neutral oil
Sauce
- 10 ml light soy sauce for velveting
- 25 ml Pixian doubanjiang
- 20 ml light soy sauce for sauce
Produce
- 20 g dried wood ear mushrooms
- 80 g bamboo shoots
- 1 medium red bell pepper
- 3 cloves garlic
- 15 g ginger
- 3 stalks scallions
THE METHOD.
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0/6 done
FAQ · Things people ask
About this recipe.
Can I make this without the wood ear mushrooms?
Yes, but you lose the textural contrast. Substitute canned water chestnuts or bamboo shoots, both of which provide a similar neutral crunch.
What is the correct balance of sweet to sour in the sauce?
The sauce should be simultaneously sweet, sour, spicy, and savory in roughly equal measure. Taste it before it goes into the wok -- if one note dominates, adjust before cooking.
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