Stir-Fried Pork Sliver Dishes

Chao Rou Si (炒肉丝)

Pork Sliver Dishes are a staple of weeknight meals and homecooked dishes, and though the thought of slicing pork into thins slivers might seem intimidating, this guide will make that process easier.

Pork Sliver Dishes are sometimes poorly translated as ‘Shredded Pork.’ This translation of the Chinese ‘Rou Si’ is misleading because the Pork is not shredded but thinly sliced into slivers. Therefore, more accurate translations would include Pork Slivers, Pork Threads, or Pork Julienne. There are numerous recipes that require Pork to be cut into slivers, and these include Stir-fried Pork with Celery (芹菜肉丝), Stir-fried Pork with Chongqing Pickles (榨菜肉丝), Stir-fried Pork with Green Chilies (青椒肉丝), and Yu-Xiang Pork (鱼香肉丝). The most famous of these is undoubtedly Yu-Xiang Pork, which is also the most challenging to make. Yu-Xiang Pork requires exceptional knife skills to cut both the Pork and Vegetables into thin slivers.

The Perfect Pork

When preparing a Pork Sliver Dish, the first thing to consider is the cut of Pork and for this, there is no substitution. Pork Loin (里脊肉) and, to a lesser extent, Pork Tenderloin (小里脊肉) are the best options. Pork Loin is the most commonly used cut for most Pork Sliver Dishes. It’s tender but toothsome, has no strong gamey flavors, velvets well, and stir-fries easily. Pork Tenderloin, while slightly more expensive, is also a great alternative. Pork Tenderloin has an almost melt-in-your-mouth quality, making it naturally more tender than Pork Loin – though sometimes a bit too tender.

The standard amount of Pork Loin for each recipe is about 225 to 250 grams, i.e., about 1/2 a Jin – a Chinese measurement in which 1 Jin equals 500 grams. Be aware that many restaurants in China, particularly those outside of Sichuan, will skimp on this amount, using less than 200 grams per dish. This is especially true for Stir-Fried Pork with Green Chilies at Lanzhou noodle restaurants. They use far less meat, double the amount of Green Chilies, and charge as though it was a full portion of Pork. While their Stir-Fried Pork Dishes are still delicious, making them at home offers better value and flavor.

Cutting into Slices (肉片)

Before the Pork is cut into slivers, it must be first cut into thin slices, and there are two common methods: Vertically Slicing and Horizontally Slicing. Vertically Slicing the Pork is the fastest method, though it takes a bit more skill to cut uniform slices and to slice the Pork thinly. Horizontally Slicing is easier when it comes to creating paper-thin, uniform slices though it’s quite a bit slower. The method you use, therefore, will depend on your goal – do you want paper-thin slices or slightly thicker slices that can be made quickly? Pork Sliver Dishes such as Yu-Xiang Pork tend to have thicker slices, so Vertically is preferred. Contrarily, Stir-Fried Pork with Green Chilies favors paper-thin slices so slicing Horizontally is more reliable.

Vertically Slicing: Place the Pork on a cutting board with the narrow end facing you and the wide, flat surface facing to the side. Cut lengthwise and down on the outer edge of the meat, slicing it an 1/8-inch to 1/4-inch thick. As the blade reaches the cutting board, rotate the top of the blade away from the meat dropping the slice off to the side. By doing this after each cut, you’ll be able to neatly stack the slices.

Horizontally Slicing: Place the Pork on a cutting board with the narrow end facing you and the wide, flat surface facing to the side. Place your empty palm atop the Pork with the fingers curled up and hold the knife with your other hand. Grip the knife with the bottom two fingers around the handle and other fingers pinching the blade so that the blade is horizontal. Place the edge of the blade against the Pork either at the very top or very bottom, depending on preference. (If placing the edge at the bottom, keep the blade almost flush with the cutting board). Use a gentle sawing motion to gently slice into the Pork and continue all the way through to the other side. Set the sliced Pork in a neat pile after every cut.

Flattening the Slices: If a slice is somewhat too thick but also too thin to slice again, you can flatten it by placing the slice on a cutting board and smacking it with the flat of the blade. This method is not ideal but it is useful for ensuring that all slices are uniform. These flattened slices will be indistinguishable from the others once they are cooked.

Cutting into Slivers (肉丝)

With all the Pork cut into thin slices, it's time to cut them into slivers (肉丝). Begin by sliding the slices evenly across the cutting surface. Using either a quick chopping or slicing motion, cut down the length of the Pork slices creating long slivers about 4-inches in length and about an 1/8-inch to 1/4-inch thick. Ideally, this will be slightly longer than a deck of playing cards and slightly thicker than a match stick. The exact length and thickness of the slivers will depend not only on the recipe but on one’s skill and preference. Regardless, the slivers should always be thinner than a chopstick. As you’re cutting, use your empty hand to stabilize the slices to prevent them from moving. BUT, be sure to move your empty hand as you cut to prevent injury – preferably move your hands in unison maintaining a safe distance between them.

The length and thickness of the slivers depend on preference and ability. While the slivers do not need to be incredibly thin, they should be thinner than a chopstick. Most chefs will slice them slightly thicker than a matchstick and about 4-inches long. However, for Yu-Xiang Pork, the slivers are often slightly thicker and longer especially for homestyle versions. Generally speaking, Pork Loin should be sliced into rather thin slivers, but Pork Tenderloin has a bit more flexibility in thickness. Regardless, if you follow the next few steps, your Pork Slivers are sure to be delicious and tender.

Velveting Pork Slivers

Knife skills are important for Pork Sliver Dishes, but these come with practice and experience. An amateur, however, can make deliciously tender Pork slivers even if their knife skills are wanting. They can do this by focusing on the other key aspect of a good Pork Sliver Dish – Velveting the Pork. Velveting refers to the process by which meat, usually Pork or Beef, are prepared in Chinese cooking to obtain a tender and velvety smooth texture. There are three essential steps to Velveting any type of meat: Washing, Marinating, and Par-cooking.

Washing Pork Slivers

Washing is an integral step to the Velveting process, but one that may seem rather odd to western trained chefs. The purpose is to remove blood and other unsavory materials from the meat. Washing not only gives the meat a better flavor, but also helps it to better absorb the marinade. The process is rather straightforward. Place the Pork slivers in a large bowl, fill the bowl with clean water, and gently massage the slivers. Drain the water and repeat this process until the water is clear. Afterwards, drain the Pork slivers and squeeze out as much water as possible.

Marinating Pork Slivers

The Marinades used for Pork Sliver Dishes are rather standard when it comes to Chinese cuisine. All rely on three crucial ingredients: Salt, Alcohol, and Starch. Salt and Alcohol not only flavor the meat but also tenderize it. Light Soy Sauce and, occasionally, Oyster Sauce work along with these ingredients in a similar way. Dark Soy Sauce, however, isn’t added solely for its flavor, but is added to color the meat with a reddish hue. Starch is used to coat the meat and adhere the Marinade to it. Egg White can be used for an even more velvety tender texture. Regardless, always combine the Marinade ingredients with the Pork Slivers in stages and mix them by hand until fully combined. There shouldn’t be a set time for Marinating Pork Slivers. Instead, allow them to marinate while preparing the other ingredients, which will usually take around 15 minutes.

Par-Cooking Pork Slivers

The final step of the Velveting process is Par-Cooking the Pork Slivers. There are three ways to do this by Boiling, Flash-Frying, or Stir-Frying. However, the most reliable and the most common in Sichuan is Flash-Frying. The slivers are simply Flash-Fried in plenty of oil for about 30 seconds. If you have a high-powered wok burner, you can Stir-Fry the slivers briefly in a small amount of oil. But, if done improperly, the slivers will lose tenderness. Flash-Frying is more reliable.

 

Contribute to Sichuan Soul

Sichuan Soul is funded in part thanks to generous contributions by fans like you! Your donations supply Sichuan Soul with the funding needed to provide quality recipes and photos. All donations are processed safely and securely through PayPal. You can donate any amount using the 'Donate' button below. Thank you for your support.

 

Privacy Policy