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Experiment: Fish-fragrant Pork Belly with Pineapple

The dish you see pictured above is prepared in the well-known Sichuan ‘Yu Xiang’ (魚香) style, which incorporates the spicy heat of chili against an umami background of bean paste with sweet and sour notes. The name ‘Yu Xiang’ is most accurately translated as ‘Fish fragrant’, but it has, in some unfortunate instances, been translated as ‘fish-smelling’ (as in ‘Fish Smelling Eggplant’) or, in one memorable but unfortunate translation, ‘Pork Shreds with Fish Odor’. The actual origin of the name and its relationship to the traditional ingredients is a fascinating one, and something I intend to cover in a more detailed post sometime, but for now just suffice it to say that no fish will be harmed in the preparation of this experiment, nor will the resultant dish smell, taste, or resemble anything even vaguely fishy…

The Ingredients

  • 6 thick slices of Pork Belly, cut into bite sized pieces
  • 2 slices of fresh Pineapple, cut to same size as the pork belly
  • 1 small Red Bell Pepper, chopped into irregular pieces
  • 1 scallion, chopped
  • 1 tbsp. Garlic, minced
  • 1 tsp. Ginger, minced
  • 2 tbsp. Sugar
  • 2 tbsp. Sichuan Chili Bean Paste (la douban jiang)
  • 3 tbsp. Vinegar

You will note that the pork belly pictured above is already partly cooked. This is not merely a timesaver but has some collateral benefits as you can see if you follow the directions on my Pork Belly ‘Foodstuffs’ post.

The Method

First, heat a couple of tablespoons of oil, or reserved pork belly fat, in a flat bottomed pan and sear the pineapple sections on both sides over high heat. Remove to a bowl and set aside.

Heat another tablespoon or so of oil in your wok and, when it is almost smoking, add the pork belly slices. Stir and toss the slices until they are fully cooked through and getting crispy on the outside. Remove them to the same bowl as the pineapple.

Add enough oil or fat to the wok so that there are a generous three tablespoons at the bottom and then add the scallion, ginger and garlic. As soon as they release their aromas, throw in the sugar and then the red pepper. Toss and stir until the pepper is just getting soft and then add the sugar and the chili bean paste.

Stir just a few seconds longer and then add back the pork, pineapple and then the vinegar. Stir rapidly until the sauce is thickened and coats all the solid ingredients and then plate and serve.

The Verdict

This turned out very nicely. I have made variations on this dish many times before but this is the first time I have used fresh rather than canned pineapple and it was much better. I was also a little concerned about the chili bean paste, which was a brand I had not tried before. When I tasted it right from the jar it was exceptionally salty and didn’t seem that hot. Once cooked, however, the saltiness seemed diminished and the chili bite was just right, I thought. Normally, I just add chopped chili and pineapple juice as a sweetener to make a spicy-sweet pork belly dish but the ‘Yu Xiang’ twist (which is definitely non-standard, given the pineapple) is something I will definitely do again…


12 Comments Post a comment
  1. Sounds very tasty.
    🙂 Mandy

    August 12, 2012
  2. You have a wok, and cook Chinese food! Good experiment! i may try it …but not with pork belly…too fatty. Sichuan ‘Yu Xiang’ (魚香) ….ok, I will try this one…

    August 12, 2012
    • Well … you have to indulge once in a while 🙂

      Actually, matchstick shreds of lean pork is a much more common ‘yu xiang’ dish… but not with pineapple. That was pretty much a very nonstandard thing I whipped up… scallion and ‘tree ear’ fungus usually accompany the pork in that version. Also … Yu xiang eggplant is very popular… the eggplant is cut into strips.

      There are countless recipes for both on the ‘net and I expect I’ll get around to doing one, or both, in one of my posts sometime.

      August 12, 2012
  3. I like real chinese food. so many times, people are used to ‘standard’ versions. keep up the good work. here in America, bacon is too trendy…..maple and bacon topped donuts, bacon sundaes, blah blah blah. but this is an excellent use of pork belly. have you gotten the Iren Kuo book yet? when you get it, you’re going to want to sit right down ad start perusing. based on food you’ve reviewd or cooked in the past, I think this is going to fit right in with your library.

    August 12, 2012
    • Glad you liked the post …. I have ordered the book, actually. I ordered a used copy through a third-party seller at Amazon so I expect it will be a week or two before I see it. I am looking forward to something new 🙂

      August 12, 2012
      • Hi …. just thought I’d let you know that I have the Irene Kuo book now… you were correct. It is very good, especially for the period in which it was written. I am going through it for a second time now and will probably be reviewing in a post it sometime soon.

        October 12, 2012
  4. Beautiful presentation and it sounds delicious!

    August 13, 2012
    • It’s not something you want to eat every day, but it sure is good 🙂

      August 13, 2012
  5. I’ve been browsing on-line more than 3 hours these days, but I by no means found any attention-grabbing article like yours. It’s beautiful price enough for me.
    In my view, if all webmasters and bloggers made just right content as you probably did, the internet can be much more useful than ever before.

    July 2, 2013

Trackbacks & Pingbacks

  1. Sichuan Chili Bean Paste (Sichuan Pixiandouban Co. Brand) | Sybaritica
  2. Yu Xiang (Fish-fragrant) Eggplant and Zucchini | Sybaritica

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