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Sichuan Boiled Pork Slices (Shuǐzhǔ Ròupiàn）

 A fiery and flavorful Sichuan dish featuring tender pork slices steeped in a bold, numbing chili broth, layered with vegetables and topped with sizzling aromatics.



📋 Ingredients

For the pork:

  • 300g (10 oz) pork loin or pork tenderloin

  • 1 tbsp light soy sauce

  • 1 tbsp cooking wine (Shaoxing wine)

  • 1 egg white

  • 1.5 tbsp cornstarch

  • Pinch of salt

For the broth:

  • 3 cups chicken stock or water

  • 2 tbsp doubanjiang (Sichuan chili bean paste)

  • 1 tbsp douchi (fermented black beans) – optional

  • 2 tsp chili flakes (adjust to taste)

  • 1 tbsp Sichuan peppercorns (whole or crushed)

  • 4 cloves garlic (minced)

  • 1 tsp ginger (minced)

  • 2 scallions (white and green parts separated)

  • Salt to taste

For the base vegetables:

  • 1/2 head Napa cabbage or a handful of bean sprouts

  • A few leaves of spinach or celery (optional)

For garnish:

  • 3 tbsp cooking oil

  • Extra dried chili or chili powder (for extra heat)

  • Extra Sichuan peppercorns (for more numbing sensation)

🔪 Instructions

1. Slice and Marinate the Pork

  • Slice the pork thinly across the grain.

  • In a bowl, mix the pork with soy sauce, wine, egg white, salt, and cornstarch. Let it marinate for 20–30 minutes to tenderize and flavor.

2. Prepare the Vegetables

  • Blanch the vegetables briefly in boiling water.

  • Drain and place them at the bottom of a deep serving bowl or plate.

3. Make the Spicy Broth

  • Heat a wok with a bit of oil over medium heat.

  • Add doubanjiang and stir-fry until the oil turns red and aromatic.

  • Add minced garlic, ginger, the white parts of scallions, douchi (if using), and chili flakes. Stir briefly.

  • Pour in chicken stock or water and bring to a boil. Simmer for a few minutes.

  • Season with salt to taste.

4. Cook the Pork in the Broth

  • Bring the broth to a gentle boil.

  • Add the marinated pork slices one by one to prevent sticking.

  • Cook until the pork just turns white (about 1–2 minutes). Do not overcook.

5. Assemble the Dish

  • Pour the entire contents (pork and broth) over the prepared vegetables in the serving bowl.

6. Sizzle the Aromatics

  • Sprinkle the top with minced garlic, green scallion parts, extra chili flakes, and Sichuan peppercorns.

  • In a small pan, heat 3 tablespoons of oil until it’s shimmering hot.

  • Carefully pour the hot oil over the garlic and spices on top of the dish to create a dramatic sizzling effect and unlock all the aroma.

7. Serve

  • Serve hot with steamed rice to balance the spice.

  • Be warned—this dish is intensely spicy and addictive!

📝 Tips

  • Use pork tenderloin for a super soft texture.

  • You can substitute pork with beef (Shuizhu Niurou) using the same method.

  • Adjust the amount of chili and Sichuan pepper to your spice tolerance.

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