Sichuan Fish Fragrant Pork
A Sichuan dish with a sweet and sour flavor profile, traditionally made with pork and pickled chilies.
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- •0.5 pound Pork loinjulienned
- •Sugarfor velveting and sauce
- •Saltfor velveting and seasoning
- •Baking sodafor velveting
- •2 teaspoons Chinese cooking winefor velveting
- •Corn starchfor velveting
- •1 count Egg whitefor velveting
- •White pepper(optional)dash, for velveting
- •Fish saucefor velveting and sauce
- •Sesame oil(optional)for velveting
- •1 count Poblano pepperjulienned
- •1 count Carrotjulienned
- •Celeryjulienned
- •Garlicsmashed and chopped
- •Gingersmashed and chopped
- •1-2 tablespoons Sambal oelekfor sauce
- •2 tablespoons Black vinegarfor sauce
- •MSG(optional)for seasoning
- 1
Julienne the pork loin into thin strips.
5 min
- 2
Velvet the pork with sugar, salt, baking soda, Chinese cooking wine, corn starch, egg white, white pepper, fish sauce, and sesame oil.
10 min
- 3
Prepare vegetables: julienne poblano pepper, carrot, and celery.
5 min
- 4
Smash and chop garlic and ginger.
2 min
- 5
Make the sauce with sambal oelek, black vinegar, sugar, and fish sauce.
3 min
- 6
Par-cook the pork in boiling water for about 45 seconds until barely cooked through.
1 min
- 7
Stir-fry vegetables until tender-crisp.
3 min
- 8
Stir-fry aromatics, add sauce, and combine all ingredients in the wok.
5 min
- 9
Season with salt and MSG, then serve.
1 min
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