Serving
(click to enlarge)

Pork Yu Shiang
China - West

Serves:
Effort:
Sched:
DoAhead:  
2 main  
**
35 min  
Prep
Often translated as "Fish Flavor Pork", Yu Shiang means "Aromatic Fish". This refers not to fish being included but to using a sauce similar to that used for fish. The salted radish leaves give it an interesting, almost smoky flavor. The prep time is almost all for slicing the pork, which can be done well ahead.





1
1-3/4
1/8
------
1-1/4
1
1
1-1/2
2/3
1/3
1/8
1/4
------
2-1/2
1
#
oz
in
---
t
T
t
t
t
t
t
c
---
T
T
Pork, lean
Chung Choy (1)
Ginger root
-- Sauce
Soy Sauce
Oyster Sauce
Chili Flake (2)
Rice Vinegar (3)  
Salt
Sugar
Pepper, black
Water
-------
Oil
Rice Wine (4)
Prep   -   (25 min)
  1. Slice PORK thin and cut slices into very narrow strips around 1-1/2 inches long.
  2. Rinse CHUNG CHOY well to remove excess salt and chop quite small.
  3. Slice GINGER very thin and cut into narrow matchsticks.
  4. Mix all Sauce items.
RUN   -   (10 min)
  1. In a wok or spacious sauté pan heat Oil very hot and sir in Ginger until aromatic, then stir in Pork and sprinkle Rice Wine over. Fry stirring until pork loses its raw color and any liquid exuded has evaporated.
  2. Stir in Chung Choy until well distributed, then stir in Sauce mix. Bring to a boil, then simmer stirring for about a minute.
  3. Serve hot with plenty of steamed long grain rice.
NOTES:
  1. Chung Choy:   This is Salted Turnip Greens. "Turnip" in Asian packaging actually means "Daikon Radish", so it's really Salted Radish Greens, but will always be labeled "Turnip". For details see our Preserved Turnip / Daikon Radish page.
  2. Chili Flake:   Korean flake is good here, even in Sichuan Chinese chilis aren't extremely hot. For details see our Chili Page.
  3. Rice Vinegar:   The recipe calls for red vinegar, but the more common white rice vinegar will do fine. If you don't have either, use a Japanese rice vinegar.
  4. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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