Chinese Shredded Pork Recipe (Chinese Style Cooking Recipe)

Chinese Shredded Pork Recipe (Chinese Style Cooking Recipe)

Welcome to Xiao’s Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.

200g Pork Fillet
1 Carrot
1 Green Pepper
50g Tree Fungus
1 Spring Onion
4 Cloves Garlic
10g Ginger
3 Tsp Cornflour
3 Tbsp Cooking Wine
2 Tbsp Spicy Bean Paste
4Tbsp Sugar
2 Tbsp Vinegar
2 Tbsp Dark Soy Sauce
1 Tbsp Sesame Oil
Pinch of Salt

1. Cut carrot, green pepper and tree fungus into thin threads
2. Finely chop spring onions, garlic and ginger
3. Slice pork into 0.5cm thick slices then cut into thin threads
4. Place pork in a mixing bowl
5. Add salt, 2 tbsp cooking wine, 1 Tbsp oil & 2 Tbsp cornflour
6. Mix well and leave to marinate for 15 minutes
7. Combine 1 Tbsp cornflour & 3 Tbsp water, mix well
8. In a small bowl mix soy sauce, remaining cooking wine, sugar & vinegar
9. Heat 2 Tbsp oil in a wok until smoking hot
10. Place marinated pork in the wok, stir-fry for 3 minutes until it changes colour to white. Remove from wok into a dish
11. Heat 1 Tbsp oil in the wok, add the carrot and stir-fry for few seconds. Remove from wok into a dish
12. Add 1 Tbsp oil in the wok and add ginger, garlic and spicy bean paste. Fry for a minute
13. Return pork to the wok and fry for few seconds
14. Add the carrot, pepper and tree fungus and stir-fry for 2 minutes
15. Pour the sauce mixture and stir-fry for 2 minutes
16. Pour the cornflour and water mix and stir
17. Sprinkle with spring onion, add sesame oil and stir
18. Finally, transfer to a dish and serve

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What do you think?


  1. So no one told you life was gonna was gonna be this way (DUN DUN DUN DUN) yo jobs a joke ya broke yo luv lyfes DOA, its like yo always stuck in second gear, friends!!!!! and when it hasnt been your day week month or even sometimes four hears ??? firends @

  2. It looks good but still does not look like the one I had in Chengdu. Instead of spicy bean, they used an oily spicy chilli paste. Had asparagus, as well. I will try it but I'll replace the bean paste with the spicy chilli paste I brought up from Chengdu … Thanks

  3. looks great! For the vinegar should I use plain white vinegar or Chinese black vinegar? Thanks 🙂

  4. I don't know how to spell your name but in any way you still Rock And make my mouth water for you dish????????????????????????????????