Fish-Flavored Shredded Pork (Yu Xiang Rou Si)

Ok. There's absolutely not a whit of fish, fish sauce, or anything fishy in this Szechuan dish, so why is it fish flavored? According to legend, a local Szechuan woman had some leftover sauce comprised of garlic, ginger, scallions, wine, chili sauce and vinegar that  she had always used for cooking fish and one day decided to use it in a different preparation. It was so delicious that the rest is history. Nowadays, "Fish'flavored" sauce is used to cook a variety of different ingredients, including pork and eggplant. This is my version, which is on the wet side, because I really like to mix the extra sauce in with white rice.