frying pork with raw and salt

How to Make Shengbao Yanjianrou: A Step-by-Step Guide

Shengbao Yanjianrou, a beloved Sichuan stir-fry, is celebrated for its bold, savory flavor and crispy, tender pork. Here’s a detailed guide to recreating this dish at home.

Ingredients:

- 200g pork shoulder or belly, sliced thinly against the grain

- 3 tbsp doubanjiang (broad bean chili paste)

- 2 tbsp fermented black beans, rinsed and minced

- 2 cloves garlic, minced

- 1 slice ginger, minced

- 1 green onion, chopped (white and green parts separated)

- 1 tbsp light soy sauce

- 1 tsp dark soy sauce (for color)

- 1 tsp sugar

- 1/2 tsp Sichuan peppercorn powder (optional, for numbing aroma)

- Vegetable oil, for stir-frying

Instructions:

1. Marinate the pork: In a bowl, mix pork with 1 tbsp light soy sauce and 1 tsp sugar. Set aside for 15 minutes.

2. Prepare aromatics: Mince garlic, ginger, green onion whites, and fermented black beans.

3. Stir-fry: Heat 2 tbsp oil in a wok over high heat. Add pork and stir-fry until lightly browned and crispy (about 3-4 minutes). Remove and set aside.

4. Sauté aromatics: In the same wok, add 1 tbsp oil. Sauté doubanjiang over low heat until fragrant (about 1 minute). Add garlic, ginger, and green onion whites; stir-fry until golden.

5. Combine: Return pork to the wok. Add dark soy sauce, sugar, and Sichuan peppercorn powder. Toss quickly to coat evenly.

6. Garnish: Turn off the heat, add green onion greens, and toss once more. Serve hot with steamed rice.

Tips: For extra flavor, use a mix of lean and fatty pork. Adjust doubanjiang based on spice preference. Enjoy this umami-rich dish with its perfect balance of salty, spicy, and savory notes!