Entree: China – Guizhou – 酸辣猪肉 ➤ Suānlà Zhūròu (Guizhou-style pork cooked with pickled vegetables and fermented chili for a tangy, spicy main dish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) pork shoulder, thinly sliced against the grain
- 6 oz (170 g) pickled mustard greens (suan cai), rinsed and roughly chopped
- 2 tbsp (30 ml) fermented chili paste or Guizhou-style sour chili sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) sugar
- 3 cups (710 ml) chicken stock or water
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced (about 1 tbsp (9 g))
- 1-inch (25 g) piece ginger, julienned (about 1 tbsp (6 g))
- 2 scallions, white and green parts separated, sliced (about 1/2 cup (50 g))
- 1 small red chili, thinly sliced, optional for fresh heat
- 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) water for slurry, optional to thicken
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1 tbsp (15 ml) neutral oil or sesame oil for finishing, optional
- Fresh cilantro, handful, for garnish

Show original ingredient measurements

- 1 lb (454 g) pork shoulder, thinly sliced against the grain
- 6 oz (170 g) pickled mustard greens (suan cai), rinsed and roughly chopped
- 2 tbsp (30 ml) fermented chili paste or Guizhou-style sour chili sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (5 g) sugar
- 3 cups (710 ml) chicken stock or water
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1-inch (25 g) piece ginger, julienned (about 1 tbsp / 6 g)
- 2 scallions, white and green parts separated, sliced (about 1/2 cup / 50 g)
- 1 small red chili, thinly sliced, optional for fresh heat
- 1 tsp (5 g) cornstarch mixed with 1 tbsp (15 ml) water for slurry, optional to thicken
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1 tbsp (15 ml) neutral oil or sesame oil for finishing, optional
- Fresh cilantro, handful, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Marinate the sliced pork with 1 tbsp (15 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine, and 1 tsp (5 g) sugar for 10–15 minutes while preparing other ingredients.
2. Heat 3 tbsp (45 ml) vegetable oil in a wok or heavy skillet over high heat. Stir-fry the white parts of the scallions, ginger, and minced garlic until aromatic, about 30 seconds.
3. Add the fermented chili paste and stir-fry briefly to bloom the spices, about 1 minute. Add the chopped pickled mustard greens and toss to combine.
4. Add the marinated pork to the wok and stir-fry until it begins to change color but is not fully cooked, about 2–3 minutes.
5. Pour in the chicken stock (3 cups (710 ml)) and bring to a simmer. Reduce heat and simmer gently for 6–8 minutes until pork is tender and flavors have melded.
6. If a slightly thicker sauce is desired, stir in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens. Taste and adjust salt.
7. Finish with a drizzle of sesame oil if using, add the sliced red chili and green parts of the scallions, and garnish with fresh cilantro before serving.

1. Marinate the sliced pork with 1 tbsp (15 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine, and 1 tsp (5 g) sugar for 10–15 minutes while preparing other ingredients.
2. Heat 3 tbsp (45 ml) vegetable oil in a wok or heavy skillet over high heat. Stir-fry the white parts of the scallions, ginger, and minced garlic until aromatic, about 30 seconds.
3. Add the fermented chili paste and stir-fry briefly to bloom the spices, about 1 minute. Add the chopped pickled mustard greens and toss to combine.
4. Add the marinated pork to the wok and stir-fry until it begins to change color but is not fully cooked, about 2–3 minutes.
5. Pour in the chicken stock (3 cups / 710 ml) and bring to a simmer. Reduce heat and simmer gently for 6–8 minutes until pork is tender and flavors have melded.
6. If a slightly thicker sauce is desired, stir in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens. Taste and adjust salt.
7. Finish with a drizzle of sesame oil if using, add the sliced red chili and green parts of the scallions, and garnish with fresh cilantro before serving.