Dry-Fried Shredded Pork (干煸肉丝)

Dry-fried shredded pork (干煸肉丝, gan bian rou si) is a classic Hunan and Sichuan dish that uses the dry-frying technique (干煸, gan bian) to transform simple pork into something extraordinary. Unlike regular stir-frying, dry-frying uses minimal oil and relies on the heat of the wok to drive off moisture from the pork, concentrating its flavor and creating a crispy, slightly chewy texture. The pork shreds are cooked until they shrink, curl, and turn golden brown, then tossed with dried chilies, Sichuan peppercorns, and garlic. The result is intensely savory, spicy, and aromatic — each bite delivers a concentrated burst of pork flavor with a satisfying chew. This is a dish that pairs perfectly with a cold beer and a bowl of steamed rice.

Ingredients

Use pork shoulder or pork belly for this dish — the fat content helps the shreds crisp up nicely. Lean meat will become too dry during the dry-frying process.

• 350 g pork shoulder, cut into thin shreds
• 12 dried red chilies, cut into sections
• 1 tbsp Sichuan peppercorns
• 5 garlic cloves, sliced
• 1 inch ginger, sliced
• 3 scallions, cut into sections
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 1 tsp sugar
• 1/4 tsp salt
• 2 tbsp cooking oil
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

Step-by-Step Instructions

1. Prepare the pork. Cut the pork shoulder against the grain into thin slices, then cut the slices into fine shreds about 6 cm long and 3 mm thick. Pork shoulder is ideal because it has enough fat to keep the shreds moist during the long dry-frying process, but not so much that the dish becomes greasy. If using pork belly, remove the skin and cut it into similar shreds. Do not marinate the pork — in dry-frying, you want the moisture to evaporate, and marinating would add liquid that slows the process.
2. Prepare the aromatics. Cut the dried red chilies into 2 cm sections. Remove some seeds if you prefer less heat. Toast the Sichuan peppercorns in a dry pan over low heat for 30-45 seconds until fragrant, then crush them lightly. Slice the garlic and ginger thinly. Cut the scallions into sections, separating the white and green parts. Have everything ready before you start cooking, as the dry-frying process requires close attention.
3. Dry-fry the pork. Heat a wok over medium heat — not high heat, as dry-frying requires a gentler, longer cooking process. Add 1 tablespoon of oil and swirl to coat. Add the pork shreds in a single layer. Let them cook without stirring for about 30 seconds, then begin stir-frying. Continue cooking over medium heat for 8-10 minutes, stirring frequently. The pork will first release its moisture, then gradually dry out, shrink, curl, and turn golden brown. You will hear the sound change from sizzling to a lighter crackling as the moisture evaporates. The shreds should be crispy on the outside and still slightly chewy inside.
4. Add the spices and aromatics. Once the pork is crispy and golden, push it to the sides of the wok. Add the remaining 1 tablespoon of oil to the center. Add the dried chilies and Sichuan peppercorns. Stir-fry for 20-30 seconds until the chilies darken and become very fragrant. Be careful not to burn the chilies — they should turn a deeper red, not black. Add the garlic, ginger, and scallion whites. Stir-fry for another 15 seconds until the garlic is golden and aromatic. Then mix everything together, combining the crispy pork with the spices.
5. Season and finish. Add the cooking wine, light soy sauce, dark soy sauce, sugar, and salt. Stir-fry for about 1 minute, tossing constantly. The seasonings should coat every shred of pork evenly. The small amount of liquid from the soy sauce and wine will be absorbed quickly by the dry pork, intensifying the flavor. Add the scallion greens and sesame oil. Give everything one final toss. Transfer to a plate and sprinkle with toasted sesame seeds. Serve immediately with steamed rice.

Variations

The dry-frying technique can be applied to many ingredients. Here are some popular variations.

With green beans

Add blanched green bean segments along with the pork for dry-fried green beans with pork — another classic gan bian dish.

Sichuan version

For a Sichuan-style version, increase the Sichuan peppercorns to 2 tablespoons and add 1 teaspoon of doubanjiang (broad bean paste) for a richer, more complex flavor.

Nutrition

Estimated values per serving (recipe serves 3).

Values are estimates. Actual nutrition will vary depending on specific ingredients and portion sizes.

Frequently Asked Questions

Related Recipes

If you love the dry-frying technique, try these other Hunan and southwestern Chinese classics.

• → Dry-Fried Green Beans
• → Hunan Stir-Fried Pork
• → Young Ginger Shredded Pork
• → Dry Pot Chicken
• → Celery Yellow Beef
• → Twice-Cooked Pork