Fish Flavored Pork

Fish flavored pork is a classic Chinese dish that is not actually flavored with fish but uses a sauce that is traditionally used as a garnish for fish dishes.

Fish Flavored Pork

 

½ red bell pepper

½ yellow bell pepper

3 large mushrooms

8 cloves garlic

3” knob of ginger (.7 ounce or 20 grams)

8 green onions

½ pound lean, boneless pork

2 tbsp red wine, divided

3 tbsp soy sauce, divided

1 egg white

2 tbsp cornstarch, divided

1 tbsp sugar

3 tbsp Chinese black vinegar

3 tbsp water

2 tbsp jarred crushed red peppers

Salt to taste

6 tbsp vegetable oil

 

Slice onions, bell peppers, and mushrooms into ½” slices. Thinly slice garlic cloves and ginger.

Thinly slice pork and mix with 1 tbsp soy sauce, 1 tbsp red wine, a pinch of salt and pepper and egg white. Massage pork for 2 minutes. Add 1 tbsp cornstarch and mix well. Set aside.

Mix 2 tbsp soy sauce, 1 tbsp red wine, 1 tbsp sugar, 3 tbsp vinegar, a pinch of salt, 1 tbsp cornstarch and 3 tbsp water together in a small bowl for cooking sauce.

Heat oil in the wok or heavy skillet. When hot, add ginger, garlic and crushed pepper. Saute for one minute. Add pork and saute until cooked through. Remove pork mixture from pan, reserving oil.

Add peppers and mushrooms to the pan. Saute for 2 minutes and add a pinch of salt. Add pork, cooking sauce and green onions and bring back to simmer.

Serve with pork fried rice, if desired.

 

3 serving, 520 calories per serving, excluding rice

Hack: Check the produce department of your local grocery store for loose mushrooms to avoid having to buy an entire package. If you don’t see them, ask a clerk if they are available.

Hack: Do you know that you can freeze fresh ginger root? If you choose organic ginger, you don’t have to peel it but you will have to thaw it before slicing.

Hack: Chop any leftover green onions and freeze in a sealable freezer bag or container for future use.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

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12 Replies to “Fish Flavored Pork”

  1. I love the hacks you are mentioning at the end of the recipe. I didn’t know ginger root can be kept in the freezer, it’s a great idea. Same with chopped green onions. 
    I think these ingredients would be go lovely with chicken as well (my favorite meat), don’t you think? It’s a very nice combination that will definitely taste great. 

    1. I think this will absolutely go well with chicken and I’m going to try that out myself.  Thank you for the great idea!  I’m happy that you found the hacks helpful/

  2. what a delicious post this is. your video lightens the written words of the recipe. can you please tell us that the final taste is compatible with most of the food taste here in Asian countries like ours in Sri Lanka.

    Also counted calory amount is beneficial for the people who think weight loss to taste your amazing recipe.

    1. This recipe is from my sister-in-law, who grew up in southwest China.  I’m not sure how the food in that area compares to Sri Lanka but I’ll hope you’ll let me know after you’ve tried the recipe!

  3. I like the recipe you posted and I think I will try to make it. I have most of the ingredients at home so just to seize the time.How long does the eye fry on the fire to know when I try to prepare a meal? I am glad that you are dealing with this topic and I see that you are trying very hard. Your site is beautiful. just keep going you will be even more successful in your recipes.

    1. Thank you for your kind comments, Dragan!  I assume you’re asking me how long it takes to cook the pork?  It will depend on how thinly it’s sliced but it should take less than 5 minutes, just until all the pink is gone.  I hope this helps!

  4. This is amazing. I searched for another recipe and found a great one at your site (for Chicken Ramen Noodles). I then stumbled upon this. I have never heard of fish flavored pork before. Now I have to try it. What kind of soy sauce are you using? And what is dark vinegar? I’m from Sweden and here we call it white wine vinegar and red wine vinegar. Is it the same?

    1. No, dark vinegar is different from both of those.  It’s also called black vinegar or Chinese vinegar which can be bought in an Asian grocery or online (I use Amazon).  Balsamic vinegar is a bit sweeter but you can use it as a substitute if you can’t get black.

  5. Thanks for sharing this fish flavoured pork with us.

    When you read the ingredients it all seems quite involved.  But then the instructions show that it is totally straightforward.  It’s just a case of preparing them and then they will come together so quickly.  

    I particularly like meals that only take prep time, but when comes to make, it comes together very quickly.

    Definitely another one to try.

    1. As with many Asian dishes, there is a fair amount of prep work followed by a quick cook time.  If you find yourself short on time at dinnertime, the prep can be done ahead of time!  

  6. I have been excited to prepare this dish all year long. But different things kept rising up. However, this week is perfect for preparing fish-flavored pork. I believe this is a classic Sichuan dish. I love its vegetarian cousin, fish-fragrant eggplant. In both, fish-flavored pork and fish-fragrant eggplant, there is no fish in the dish. Instead, both dishes get their names from the pungent vinegary sauce that coats them.

    1. Thank you for clarifying that this dish does not contain or taste like fish. Although popular in many parts of Asia, it’s not seen a lot here in the states so I think the confusion about the name is common. I think it would be great with eggplant!

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