Fish-flavoured pork

Fish-flavoured pork

The Real Food of China
Leanne Kitchen

Just to make life confusing, there is actually no fish in the fish-flavoured pork; the origin of the name derives from the flavourings that were traditionally used in the preparation and cooking of fish. This dish may not have any fish, but what it does have are the hallmarks of Sichuanese food: pungent heat and satisfyingly savoury flavours.


Quantity Ingredient
500g pork tenderloin, cut into thin strips
50g dried wood ear fungus
80ml vegetable oil
3 garlic cloves, finely chopped
3-4 spring onions, finely sliced
3 cm piece ginger, peeled and finely chopped
2 red chillies, seeded and finely chopped
2-3 teaspoons sichuan chilli bean paste
80g tinned water chestnuts, roughly chopped
1 small bunch coriander, leaves roughly chopped


Quantity Ingredient
1 tablespoon clear rice wine
1 tablespoon water
2 tablespoons light soy sauce
1 1/2 tablespoons cornflour


Quantity Ingredient
60ml clear rice wine
1 tablespoon clear rice vinegar
80ml light soy sauce
2 tablespoons sugar
1 tablespoon sesame oil
250ml water


  1. To make the marinade, combine the ingredients in a large bowl. Add the pork and mix well, then cover and marinate for 30 minutes. Put the wood ear fungus in a small heatproof bowl, cover with boiling water and soak for 30 minutes, or until softened, then drain. Remove any hard bits from the wood ears and tear into large pieces. To make the sauce, combine the ingredients in a bowl and set aside.
  2. Heat 2 tablespoons of the oil in a large wok over a medium–high heat until just smoking. Add the pork in two batches and cook for 2–3 minutes, or until just cooked. Remove to a plate and set aside.
  3. Wipe the wok clean with paper towel, then return the wok to a medium–high heat. Add the remaining oil, then add the garlic, spring onions, ginger and chillies and fry for 30 seconds, or until fragrant. Add the chilli bean paste, water chestnuts and wood ears and toss to combine. Add the pork and the sauce, thoroughly combine and bring to a simmer. Divide among four bowls, garnish with the coriander and serve.
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