Fragrant Pork
Recipe by Ching He Huang from Chinese Food Made Easy
In Sichuan cooking, there are over twenty-three different flavours that can be created. ‘Yu-shiang’ or ‘fish fragrant’ is just one of these, but this dish does not actually taste ‘fishy’. It is a way of describing the almost bouillon-like taste that is derived from using a good stock.
Here, the flavour is created using a good chicken stock, chilli bean sauce and rice vinegar. I love cooking this dish time and time again.
Serves 2
Ingredients
- 6 tablespoons groundnut oil or corn oil, sunflower oil, vegetable oil
- 1 aubergine, halved lengthways and then cut into 1cm/½ inch slices, top to bottom
- 2 garlic cloves, crushed and finely chopped
- 1 medium red chilli, finely chopped
- 1 tablespoon freshly grated root ginger
- 200g/7oz minced pork
- 1 tablespoon Shaohsing rice wine or dry sherry
- 2 tablespoons chilli bean sauce
- 2 pak choy or ½ Chinese cabbage, halved and sliced lengthways
- 200ml/7fl oz hot chicken stock
- 1 tablespoon clear rice vinegar or cider vinegar
- 1 teaspoon toasted sesame oil
- 2 spring onions, chopped
- 1 tablespoon cornflour blended with 2 tablespoons cold water
Method
- Heat a wok over a high heat and add 4 tablespoons groundnut oil. Fry the aubergine slices with a splash of water until softened and golden on the outside. Transfer to a plate and put to one side.
- Wipe out the wok, reheat and add 2 tablespoons groundnut oil. Stir-fry the garlic, ginger and chilli for a few seconds, then add the minced pork. Stir-fry for 1 minute, then add the rice wine or sherry. Cook until browned, then add the chilli bean sauce and stock. Return the aubergines to the wok. Add the pak choy.
- Season with the vinegar and sesame oil and bring to the boil. Stir in the spring onion. Add the blended cornflour and stir to thicken. Serve immediately.
Notes & Tips
CHING'S TIPS
