Yu Xiang Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
398 kcal
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Course
Main Course
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Cuisine
Chinese
Yu Xiang Pork
Description
The recipe begins by marinating shredded pork tenderloin with light and optional dark soy sauces, sugar, salt, white pepper, and a bit of ginger and scallion-infused water, along with cornstarch to tenderize and bind the meat. This step ensures the pork has a base flavor and a silky coating after cooking. The marinated pork is allowed to sit for 15 minutes to absorb the seasonings.
Yu Xiang sauce is prepared separately by mixing light soy sauce, black vinegar, water, starch, sugar, and salt to produce a glossy, balanced stir-fry sauce featuring sweet, sour, salty, and umami notes. Stir-frying begins with heating oil in a wok and coating the marinated pork shreds to prevent sticking and promote even cooking. The pork sears briefly in hot oil, preserving juiciness and texture.
Separately, aromatics such as chopped garlic, ginger, pickled peppers, and scallions are stir-fried to release fragrance before adding the pork back into the wok. The sauce is added and thickened by starch, glazing the pork in the flavorful mixture. The dish’s characteristic complex and tangy flavor is made possible through these traditional Yu Xiang ingredients and techniques.
Marinate pork shreds at least 15 minutes to develop flavor and tenderize.Mix sauce ingredients fresh and stir again before use for proper starch suspension.Heat wok well and add pork to cold oil to achieve better texture and prevent sticking.
Ingredients
- 300 g pork tenderloin shredded, or small tenderloin
Marinating
- 1/4 tsp. sugar
- 1/4 tsp. ground white pepper
- 1 tbsp. soy sauce light
- 1 tsp. dark soy sauce , optional for coloring
- 1/4 tsp. salt
- 2 tbsp. water with scallion and ginger
- 1 tbsp. cornstarch , mixed with 1 tablespoon of water
- 1 tbsp. neutral cooking oil generic cooking oil
Stir Frying
- 1/2 tbsp. doubanjiang
- 1 tbsp. pickled peppers chopped
- 5 cloves garlic , chopped
- 1 inch ginger , chopped
- 3 tbsp. vegetable oil
- 1 scallion green part removed and cut into 1cm sections, large Chinese variety
Yu Xiang Sauce
- 2 tsp. soy sauce light
- 1 tbsp. black vinegar
- 5 tbsps. water
- 1 tbsp. starch
- 2 tbsps. sugar
- 1/4 tsp. salt
Instructions
Prepare and Marinat the pork
- Add soy sauce, salt, sugar and white pepper. Mix well and set aside for 15 minutes. With this process, the pork shreds can obtain a basic flavor. At the same time, soak slices of ginger and scallion in a bowl with 2 tablespoons of warm water. Then pour around 2 tablespoons of ginger and scallion water to the pork shreds. Continue mixing and then you will find the water is absorbed.
- Mix 1 tablespoon of starch with 1 tablespoon of water. Add to the pork shreds.
Prepare the sauce
- Mix all the ingredients for the yu xiang sauce together in a small bowl. You need to stir it once again before using.
Stir-frying
- Before stir frying, mix around 3 tablespoons of oil with the shreds to avoid them sticky together with the help of starch. Meanwhile this step make sure the pork shreds are fried with cold oil in hot wok (热锅冷油)
- Heat the wok firstly and then pour a small amount of oil to coat the wok. Place pork shreds in. Let it stay for 2-3 seconds and then mix from time to time. Once the pork shreds changes color. Transfer out.
- Leave the oil in and then place doubanjiang and pickled peppers in. Fry over small fire for 10 seconds until the oil turns red completely. Add garlic and ginger. Fry until aromatic.
- Return pork shreds and re-stir the Yu Xiang Sauce. Pour the sauce to the wok and heat for a while until the content boils. Then place the scallions in. Mix well, transfer out and serve hot!
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 21g | 7% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 1090mg | 45% |
| Potassium | 388mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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