Sichuan Water-Boiled Pork Slices

Also called Sichuan Boiled Pork Slices or Shui Zhu Rou Pian (水煮肉片), this dish is a classic Sichuan bowl of heat: tender pork, crisp vegetables, and a red, numbing chili broth.

Ingredients

Pork

• 1 lb pork loin or pork tenderloin, sliced very thinly against the grain
• 1 tbsp Shaoxing wine or dry sherry
• 2 tsp light soy sauce
• 1 tbsp cornstarch
• 1 egg white
• 1 tsp neutral oil

Broth

• 2 tbsp neutral oil
• 2 scallions, whites sliced and greens reserved
• 3 slices ginger
• 3 cloves garlic, sliced
• 1 tbsp doubanjiang (Sichuan chili bean paste)
• 1 small chunk spicy hot pot base, optional
• 3 cups water or unsalted chicken stock
• Salt, to taste

Vegetables

• 4 oz bean sprouts
• 3 oz enoki mushrooms, or a handful of napa cabbage/lettuce

Topping

• 3 cloves garlic, minced
• 5 dried red chilies
• 1 tsp Sichuan peppercorns, lightly crushed
• 2 tbsp neutral oil, very hot

Method

1. Mix the pork with Shaoxing wine, soy sauce, cornstarch, egg white, and oil. Let it rest 10 minutes.
2. Heat the oil in a wok or deep skillet. Stir-fry the scallion whites, ginger, and sliced garlic until fragrant.
3. Add the doubanjiang and optional hot pot base. Stir until the oil turns red and the paste smells cooked.
4. Add the water or stock and bring to a boil. Taste before adding much salt.
5. Blanch the vegetables for 1–2 minutes, then spread them in the bottom of a serving bowl.
6. Reduce the broth to a gentle boil and poach the pork slices just until they turn opaque, about 1–2 minutes.
7. Pour the pork and broth over the vegetables.
8. Top with minced garlic, dried chilies, Sichuan peppercorns, and scallion greens.
9. Carefully pour the hot oil over the top so it sizzles.
10. Serve immediately with rice.

Notes

• Thin slices cook fast; do not overcook them.
• If the dish seems too salty, use less doubanjiang or hot pot base next time.
• The final hot-oil step is what gives the dish its signature aroma.