Yu Shiang Pork, Liang Fen, Sichuan fried rice with smashed cucumber salad
Discover authentic Sichuan dishes including Yuxiang pork, liang fen noodles, fried rice, and smashed cucumber salad—bold, fresh, and full of flavour.
- 61 - 90 Minutes
- Medium
- Serves 6
Method
Ingredients
Ingredients
- Yu Shiang Pork:
- 7g Dried wood ear mushrooms
- 800g Pork fillet
- 1tbsp Shoaxing wine
- 1tbsp Oyster sauce
- 1tbsp Mushroom powder
- 1tbsp Sesame oil
- 1tsp Salt
- ¼tsp White pepper
- Sauce:
- 3tbsp Rice vinegar
- 2tbsp Soy sauce
- 2tbsp Water
- 1tbsp Shoaxing wine
- 3tbsp Sugar
- 1tbsp Corn flour
- Stirfry:
- 2tbsp Sesame oil
- 1tbsp Doubanjiang
- 3Cloves garlic
- 3tsp Ginger minced
- 50g Carrot julienne
- 1 Chilli
- Fried rice:
- 350g Cooked Tilda jasmine rice
- 3 Cloves of garlic
- 20g Ginger
- 1 Birds eye red chillies
- 2 Spring onions
- 50g Carrots
- ½ Red pepper
- 30g Mushrooms
- 1 Egg
- 2tbsp Dark soy sauce
- 1 tbsp Light soy sauce
- ½tbsp Oyster sauce
- 1tsp Mushroom powder
- ½tbsp Tomato puree
- ½tbsp Rice vinegar
- ½tbsp Honey
- ½tsp Sichuan peppercorns
- 1tsp Toasted sesame oil
- Mung Bean Jelly:
- 50g Tapioca starch
- 50g Corn starch
- 500ml Water
- 2 Cloves of garlic
- 2tbsp Dark soy sauce
- 1tbsp Toasted sesame oil
- 2tbsp Black vinegar
- 1½ Sugar
- Smashed cucumber salad:
- 350g Cucumber
- 3 Cloves of garlic
- ¼tsp Sugar
- 1tbsp Sesame oil
- 1tbsp Light soy sauce
- 1tsp Black vinegar
- 1tsp Chilli oil
Method
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Soak the dried mushroom in hot water, approx. 30mins, rinse well, rub well to remove any impurities, cut into julienne. Trim the pork well cut into even portions, marinate in the remaining ingredients, place in vac pac bag, seal. Remove excess fat & sinew from the trimmings, coat in vegetable oil, place onto baking tray, grill high 4mins. Place sesame seeds on a baking tray grill high 2mins. Combine all ingredients for the sauce, stir well
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Roll the pork in mushroom powder, place onto oven tray, set combination oven fan grill 210oC, microwave med –5mins. Brush with sauce, Fan grill 230oC, microwave low, 5mins - rest. In a pan, add 1 tbsp oil, add garlic, ginger & doubanjiang. Stir & cook for a minute, until the aromatics are evenly coated with the doubanjiang. Add the carrots & mushrooms. Cook further minute. Add chill, stir in the sauce to dissolve the cornflour
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Toast peppercorns in a pan on a low heat for around 3 minutes. We're only using the husks of the peppercorn, not the inner black seeds. Grind into a powder. Prepare the vegetables. Add the oil to pan over a medium heat and begin sautéing the garlic, ginger, and chillies. Add the finely sliced whites of the spring onions/scallions along with the ground Sichuan peppercorns. Sauté for 1 minute. Add in all of the vegetables and continue to sauté on a high heat for another 1-2 minutes. Add in rice and use spatula to gently break this apart. Mix the rice into all the vegetables and aromatics and continue to sauté over a high heat for another minute or so. Mix the egg well, add to a pan heat to form omelette, remove slice into julienne. Add in the sauces (the dark soy sauce, light soy sauce, rice vinegar, tomato paste and honey. Mix well
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Whisk together the starch with the small amount of water. Add the remaining water to a pan & bring to the heat, slowly pour in the slurry, turn the heat to low. Stir the mixture gently until turns translucent, about 3-5mins, chill to set. Garnish with toasted peanuts, & slices spring onions. Sauce. Add minced garlic, salt and toasted sesame oil in a bowl. Add the vinegar, soy sauce, and sugar. Mix it well and dilute it with 120ml of water
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Wash the cucumber, peel. Smash with a large knife, cut into bite size pieces, place into a bowl. Mix with garlic, salt & sugar. Add sauces, mix well. Topped with toasted sesame seeds
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Plate up, serve and enjoy!