Yuxiang Shredded Pork

• servings: 1-2
• active time: 30mins
• total time: 45mins

Ingredients

. 200-300g Pork, preferably lean

. Carrot

. Red Chilies

. 3-5 Cloves of Garlic

. Thumb of Ginger

. Spring Onions

. 2tbsp Sake

. 1/2tbsp Black Vinegar

. 2tbsp Pickled Chili

. 1/2tbsp Doubanjiang

. 1/2tbsp Soy Sauce

. 2tbsp Shaoxing

. 1/2tbsp Light Soy

. 2tbsp and 1tsp Sugar

. 2tsp Cornstarch

1/4tsp Salt

Directions

. make chili sauce with 60ml water, 2tbsp sake, 1/4tsp salt, 1tsp sugar, 1/2tbsp black or rice vinegar, heat until bubbling

. turn off heat and add to 2tbsp pickled chili and 1/2tbsp doubanjuang and blend

. sliver pork, marinate in 1tsp cornstarch, 1/2tsp salt, 1/2tbsp soy, 1tbsp shaoxing

. julienne carrots and boil until slightly tender

. julienne chilies

. coat wok and fry pork over medium heat until lightly browned on all sides and remove

. roughly chop crushed garlic, mince a thumb of ginger and julienne spring onion whites

. mix finishing sauce of 2tbsp sugar, 1tbsp shaoxing, 1tbsp Worcestershire, 1/2tbsp light soy, 1tsp cornstarch

. fry garlic over medium-low 'til fragrant, add ginger and fry, and spring onions and briefly fry

. add in blended chili sauce and fry off excess liquid until thickened

. add chilies, fry for a minute or two and then re-add pork and toss

. add finishing sauce and let it briefly reduce, add carrots and toss, then plate.