Shredded Pork With Garlic Sauce

A famous frequently-ordered dish in the restaurant, shredded pork with garlic sauce is loved by many because of its unique "fish-fragrant" flavor. Its cooking method originates from the unique local seasoning method for cooking a fish dish in Sichuan Province. The method is pretty complicated, but now you can cook it easily with the function of [H·Dry Up Cooking].

[Main Ingredients] 1/2lb pork belly, 1oz soaked black fungus and 1 1/2oz fresh bamboo shoot

[Seasonings for Marinating] 2tsp cooking wine, 2tsp soybean sauce, 1/4tsp salt, and 1tsp oil

[Seasonings for cooking] 2 slices of ginger, 8 garlic cloves, 1oz pickled chili, 1/2tbsp sugar, 1/8tsp salt, and 1/4cup oil

[Water Amount] 1tbsp (except for the liquid seasonings)

[Seasonings at Finishing] 1oz shredded green onion and 1ybsp vinegar

[Process]

  1. Shred pork belly and marinate with seasonings for 5 to 10 minutes.
  2. Wash the fresh bamboo shoot, ginger, and black fungus and shred them. Cut the garlic.
  3. Add cooking seasonings, water, and marinated pork belly, sliced bamboo shoots and sliced garlic in the pot in the order.
  4. Close the lid and turn on the automatic cooking function by pressing [H·Dry Up Cooking] key on the panel. The cooking procedure will be performed automatically.
  5. After finishing cooking, add the shredded green onion and vinegar, evenly stir the ingredients in the pot before serving.

[Key Points]

  1. It will not have the scents of "fish-fragrant" unless the shredded green onion is added at finishing.
  2. Add vinegar only at finishing, which will make the fragrance stronger, or it will add sour taste only.
  3. When putting shredded pork into the pot, you should use a cooking spatula to separate them and evenly distributed them in the pot.
  4. You may add some shredded carrot and green chili, to add the color and the taste of this dish.


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