Shanxi Vinegar Pork Strips

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A celebrated classic from northern China's Shanxi province, where aged vinegar has been produced for over 3,000 years, these glossy pork strips balance tangy, savory, and slightly sweet notes in every bite. Tender marinated pork is flash-fried until silky, then tossed with wood ear mushrooms, bamboo shoots, and a fragrant vinegar glaze that defines the region's signature flavor.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 15 gCarbs
• 2 gFiber
• 6 gSugar
• 28 gProtein
• 720 mgSodium
• 550 mgPotassium
• 50 mgCalcium
• 2 mgIron
• 8 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the pork and marinade

• 450 g (1 lb) pork loin, sliced into 5 mm (1/4 in) strips
• 1 large egg white, lightly beaten
• 1 tablespoon Shaoxing wine
• 1 tablespoon cornstarch
• 1/2 teaspoon fine salt
• 1/4 teaspoon white pepper

For the vinegar sauce

• 4 tablespoons Shanxi aged vinegar (or Chinkiang black vinegar)
• 2 tablespoons light soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon granulated sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water

For the stir-fry

• 6 dried wood ear mushrooms, rehydrated and torn into bite-size pieces
• 1 small carrot, julienned
• 100 g (3.5 oz) canned bamboo shoots, julienned
• 4 garlic cloves, thinly sliced
• 1 tablespoon grated ginger
• 3 scallions, cut into 4 cm (1.5 in) lengths
• 2 whole dried red chilies (optional)
• 3 tablespoons peanut or vegetable oil, plus 1 cup for flash-frying

Directions

1. In a bowl, combine the pork strips with egg white, Shaoxing wine, cornstarch, salt, and white pepper; mix until the pork is evenly coated and let marinate for 15 minutes.
2. Meanwhile, whisk together the aged vinegar, soy sauce, Shaoxing wine, and sugar in a small bowl; in a separate bowl, stir the cornstarch slurry and set both aside.
3. Bring a pot of water to a boil and blanch the wood ear mushrooms, carrot, and bamboo shoots for 1 minute; drain well and pat dry.
4. Heat 1 cup of oil in a wok or deep skillet to 170 °C (340 °F); add the marinated pork in a single layer and flash-fry for 60 to 90 seconds until just opaque, then remove with a slotted spoon and drain on paper towels.
5. Pour off all but 3 tablespoons of oil from the wok and reheat over high heat; add the garlic, ginger, scallions, and dried chilies and stir-fry for 20 seconds until fragrant.
6. Add the blanched vegetables and stir-fry for 1 minute, then return the pork strips to the wok and toss to combine.
7. Stir the vinegar sauce once more and pour it around the edges of the wok; immediately add the cornstarch slurry and stir constantly for 30 to 45 seconds until the sauce is glossy and just thick enough to cling to the pork.
8. Taste and adjust with a pinch of sugar or a splash more vinegar, then transfer to a warm plate and serve immediately with steamed rice.

Cook’s Notes

• Shanxi aged vinegar (Shanxi Laochencu) is essential for authentic flavor; if unavailable, Chinkiang black vinegar is the closest substitute, while balsamic will make the dish too sweet and heavy.
• Slice the pork against the grain and slightly freeze it for 20 minutes beforehand for paper-thin, tender strips.
• Flash-frying (guo you) is critical; do not crowd the wok or let the pork sit, or it will steam rather than seal and turn rubbery.
• The vinegar should remain bright and sharp after cooking; if it loses its tang, finish with an extra splash just before serving.
• Leftovers keep refrigerated for up to 2 days; reheat quickly in a hot wok with a splash of water to revive the sauce.

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