{"id":817,"date":"2023-11-21T19:42:03","date_gmt":"2023-11-21T19:42:03","guid":{"rendered":"https:\/\/jgmtf.com\/?p=817"},"modified":"2023-11-28T16:08:35","modified_gmt":"2023-11-28T16:08:35","slug":"recipe-fish-flavored-shredded-pork","status":"publish","type":"post","link":"https:\/\/jgmtf.com\/index.php\/2023\/11\/21\/recipe-fish-flavored-shredded-pork\/","title":{"rendered":"Recipe: Fish-Flavored Shredded Pork"},"content":{"rendered":"\n\n
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\"Fish-Flavored<\/figure>\n\n\n\n

Fish-Flavored Shredded Pork, or Yu Xiang Rou Si, is a Sichuan dish that’s a riot of flavors despite its misleading name. There’s no fish in the dish; instead, it’s named for the sauce originally used in traditional fish cooking that’s been adopted to season the pork. The result is a savory, slightly sweet, and sour dish with a hint of spice and piquancy, combining garlic, ginger, and vinegar with the umami depth of soy sauce. This stir-fry showcases the pork’s tenderness against the crisp textures of vegetables, creating a dish that’s as balanced as it is bold.<\/p>\n\n\n\n

Prep Time:<\/strong> 20 minutes
Cook Time:<\/strong> 10 minutes
Total Time:<\/strong> 30 minutes<\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n