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)

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🔪 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!

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📝 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.