Sichuan Shredded Pork Garlic Sauce Recipe

This recipe for Sichuan shredded pork with garlic sauce is an absolute fave because it brings the perfect balance of spicy, savory, and slightly sweet flavors that just can’t be beaten. Plus, the aroma of ginger, garlic, and Sichuan peppercorns sizzling in the wok instantly transports me to my happy place, making it a truly irresistible dish to whip up whenever I crave something deliciously bold.

I adore the flavors of my Sichuan Shredded Pork with Garlic Sauce. I begin with 300g of pork loin, cut thin for quick cooking.

The dish really zings with umami, courtesy of doubanjiang, soy sauce, and Shaoxing wine. Fresh garlic and ginger work with the heat from ground Sichuan peppercorns to give the dish a thrilling taste and aroma.

Bell peppers and scallions provide color and crunch. The real star of the dish, however, is what I like to call the sauce: a vibrant, complex blend of seasonings and aromatics cooked until nearly dry.

Ingredients

Pork loin: A source of lean protein, tender when cut thin, provides richness.

Soy sauce: Umami and savory flavors; adds depth and saltiness.

Sichuan peppercorn: Flavor that’s numbing and spicy! I literally have a small bag of them right here.

Otherwise, I wouldn’t be able to say anything about them.

But what do I really know? I can tell you about their flavor, at least, and their heat—at least their heat relative to other known hot things.

Doubanjiang: Unique fermented flavor that is spicy and not overwhelmingly so, yet so umami-rich that it begs one to stop and really taste it.

Black vinegar from China: Flavors that balance.

Sweetness and tartness that harmonize.

Red bell pepper: Contributes a crunchy, sweet, and colorful presence; loaded with vitamin C.

Garlic: Pungent, savory; enhances immune system health with allicin.

Ingredient Quantities

• 300g pork loin, sliced into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 3 tablespoons vegetable oil
• 4 cloves garlic, finely minced
• 1 tablespoon ginger, finely minced
• 1 tablespoon Sichuan peppercorns
• 3 tablespoons doubanjiang (Sichuan spicy bean paste)
• 1 tablespoon dark soy sauce
• 1 tablespoon sugar
• 1 tablespoon Chinese black vinegar
• 1/2 teaspoon sesame oil
• 2 scallions, sliced
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• Optional: chopped cilantro for garnish

Instructions

1. Prepare the pork strips by soaking them in a marinade consisting of 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and 1 tablespoon of cornstarch. Let them steep for 15-20 minutes in the Asian flavors.

2. In a wok, medium, heat 1 tablespoon of vegetable oil. Add the Sichuan peppercorns and stir-fry until they smell good. Then remove them from the oil and throw them away.

3. Turn the heat up to high, and add the marinated pork to the wok. Stir-fry until the pork is seared and cooked through, then remove from the wok and set aside.

4. In the same wok, add the remaining 2 tablespoons vegetable oil. Add the minced garlic and ginger, and stir-fry until fragrant.

5. Combine the garlic and ginger mixture with the doubanjiang. Make certain to mix it very well. Cook that for about 1-2 minutes until what you’re cooking smelling amazing.

6. Put the sliced red and green bell peppers into the wok and stir-fry for about 3 minutes, until they are beginning to soften.

7. Put the pork back into the wok and mix it very well with the vegetable and spice paste combination.

8. Combine the dark soy sauce, sugar, Chinese black vinegar, and sesame oil in a small bowl. Stir well to combine. Pour over the above ingredients and toss well to combine.

9. Include the sliced scallions and mix thoroughly. Allow the mixture to heat for an additional 1-2 minutes until everything is combined nicely and warm all the way through.

10. Enjoy the Sichuan shredded pork with garlic sauce while it’s hot. If you like, you can garnish it with chopped cilantro.

Equipment Needed

1. Mixing bowl
2. Measuring spoons
3. Wok
4. Stirring spoon or spatula
5. Knife
6. Cutting board
7. Small bowl

FAQ

• Can I substitute pork loin with another type of meat?Indeed, you can use chicken breast or beef strips instead, but keep in mind that cooking times may differ.
• Is Shaoxing wine essential for the recipe?Authentic flavor comes from Shaoxing wine, but dry sherry or rice wine can play the part just as well.
• What is the role of doubanjiang in the dish?The depth that is typical of Sichuan cuisine and that is spicy and savory is provided by Doubanjiang.
• Can I omit Sichuan peppercorns?You can leave them out if you must, but they give you that unique Sichuan numbing flavor that is characteristic of Sichuan dishes.
• How do I prevent the pork from becoming tough?Tenderizing the pork with cornstarch keeps it from being overcooked and untender.
• Can I make the dish less spicy?To achieve the desired heat level, either use less doubanjiang or substitute it with a milder chili paste.
• Is Chinese black vinegar replaceable?Balsamic vinegar may be used, but the flavor will slightly differ from the original.

Substitutions and Variations

Shaoxing wine: If unavailable, replace with dry sherry or mirin (if using mirin, reduce the amount of added sugar slightly).
Cornstarch: Substitute an equal amount of potato starch or tapioca starch.
Sichuan peppercorns: Substitute ordinary black peppercorns for a different but still peppery flavor, or add a pinch of ground coriander for a unique twist.
If you can’t get Chinese black vinegar, you can use balsamic vinegar or apple cider vinegar as a substitute.
Doubanjiang, the spicy soybean paste from Sichuan, China, has a strong, complicated flavor that goes well with foods that have a similar profile, like bitter melon or the many kinds of cucumbers found in China. If you can’t find doubanjiang, its making-your-mouth-water deliciousness can be approximated by mixing gochujang with a little bit of water and using that in place of Sichuan spicy bean paste.

Pro Tips

1. Properly Toast the Sichuan Peppercorns When stir-frying the Sichuan peppercorns, ensure you heat them until they are fragrant but not burnt. This will release their unique numbing flavor into the oil, enhancing the dish. Don’t skip this step, even though the peppercorns are discarded afterward.

2. Don’t Overcrowd the Wok When stir-frying the pork, ensure you don’t overcrowd the wok. If necessary, cook the pork in batches to ensure it sears properly, which helps in locking in the juices and gives it a nice texture.

3. Adjust Doubanjiang to Taste Doubanjiang can vary in heat levels depending on the brand. Start with a smaller amount if you’re sensitive to spice, and add more if desired after tasting the dish.

4. Use High Heat Stir-frying requires high heat to achieve the best results. Make sure your wok is hot before adding ingredients, which helps to quickly sear and preserve the textures and flavors of the ingredients.

5. Prep Ingredients in Advance Have all your ingredients prepped and ready to go before starting, as stir-frying is a fast cooking process. This ensures you can add ingredients at the right moment without overcooking any component.