Chinese · Lunch
Cold Shredded Pork with Garlic Sauce
Poached pork shoulder cooled and hand-shredded, tossed with a garlic-forward Sichuan-style sauce built from soy sauce, black vinegar, chili oil and sesame oil, finished with scallion and crushed peanuts. Served cold over cucumber ribbons as a savory-sharp salad, contrasting rich pork with bright acidity and lingering garlic heat.
$4
20 minsPrep
25 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
438Calories
33.6gProtein
29.8gFat
9.8gCarbs
4.9gSugar
2.1gFiber
1380mgSodium
146mgChol
8.9gSat Fat
620mgPotassium
55mgCalcium
2.6mgIron
0.9mcgVitamin B12
6mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
spice-route
hidden-gems
Instructions
1
Prep
Trim excess fat from pork shoulder and pat dry. Mince garlic, slice scallion, ribbon cucumber, and crush peanuts. Toast and grind Sichuan peppercorn if using.
2
Poach
Add pork shoulder and bay leaf to a pot, cover with water by 2 inches, bring to boil, then simmer on low heat 20–25 minutes until tender.
3
Cool
Remove pork from liquid and let rest at room temperature 30 minutes until firm enough to shred cleanly without falling apart.
4
Whisk
Combine soy sauce, vinegar, chili oil, sesame oil, sugar, peppercorn and salt in a bowl until sugar dissolves and sauce is glossy.
5
Toss
Add shredded pork to sauce and toss with tongs until every strand is evenly coated and glistening.
6
Plate
Arrange cucumber on a plate, pile dressed pork on top, scatter scallion and peanuts over surface, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork shoulder, boneless
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp Chinese black vinegar or balsamic vinegar
- 2 tbsp2 tbsp chili oil
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp sugar
- 22 scallion
- 11 small cucumber
- 2 tbsp2 tbsp roasted peanuts
- 1 tsp1 tsp Sichuan peppercorn
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
