Yu Xiang Shredded Pork
Tender shredded pork in a savory-spicy sauce with pickled chilies, vinegar, and garlic. A classic Sichuan dish that comes together in one pan in under 45 minutes.
- Total time
- 45 min
- Servings
- 3
- Calories
- 385
- Protein
- 34g
Ingredients
- 3 tbsp soy sauce
- 2 tbsp black vinegar or rice vinegar
- 1 tbsp sugar
- ¼ cup water
- 1.25 lb pork shoulder or butt, boneless
- 3 tbsp pickled chilies or jarred chili paste
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp neutral oil
Instructions
- 1
Cut pork into 2-inch chunks. Bring a pot of salted water to boil, then add pork.
- 2
Simmer until pork is tender and cooked through, 25–30 minutes. Drain and let cool slightly.
- 3
Using two forks or your fingers, shred the pork into bite-sized pieces.
- 4
Whisk together soy sauce, vinegar, sugar, and water in a small bowl.
- 5
Heat oil in a large skillet over medium-high heat until it shimmers, about 60 seconds.
- 6
Add garlic and ginger. Stir constantly until fragrant, 30–45 seconds.
- 7
Add pickled chilies or chili paste. Stir to combine, cooking for 30 seconds.
- 8
Add shredded pork and stir to coat in the chili mixture, about 1 minute.
- 9
Pour in the sauce. Stir gently for 2–3 minutes until pork is glossy and heated through.
- 10
Serve immediately over steamed rice or noodles.
Tools you’ll need
- large pot
- large skillet
- fork or shredding tool
- small mixing bowl
- whisk
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