Fish Fragrant Pork

Fish Fragrant Pork is a tantalizing Sichuan dish featuring tender pork stir-fried in a savory, sweet, and spicy sauce, embodying the perfect balance of flavors. Despite its name, it contains no fish but captures the essence of traditional fish sauce through its aromatic ingredients.

Ingredients

• Pork tenderloin - 200 grams, thinly sliced
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Scallions - 2, chopped
• Red bell pepper - 1, sliced
• Carrot - 1 small, julienned
• Soy sauce - 2 tablespoons
• Chinkiang vinegar - 1 tablespoon
• Doubanjiang (fermented broad bean paste) - 1 tablespoon
• Sugar - 1 teaspoon
• Sesame oil - 1 teaspoon
• Cornstarch - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Water - 100 ml

Steps

1. In a mixing bowl, combine the pork slices with cornstarch, 1 tablespoon of soy sauce, and a pinch of salt. Let marinate for 15 minutes.
2. In a small bowl, mix together the remaining soy sauce, Chinkiang vinegar, doubanjiang, sugar, and sesame oil to create the sauce.
3. Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the marinated pork and stir-fry for about 3-4 minutes until browned and cooked through. Remove the pork and set aside.
4. In the same wok, add the remaining oil and sauté the minced garlic, ginger, and scallions for about 30 seconds until fragrant.
5. Add the sliced red bell pepper and julienned carrot, stir-frying for 2-3 minutes until they begin to soften.
6. Return the cooked pork to the wok, pour in the sauce, and add 100 ml of water. Stir well to combine and cook for another 2-3 minutes until the sauce thickens slightly.
7. Serve hot with steamed rice or noodles.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 20 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.1 L

Health Benefits

• High in protein, supporting muscle maintenance and repair.
• Contains antioxidants from garlic and ginger, which can aid in reducing inflammation.

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