Sichuan Boiled Pork Slices
Sichuan boiled pork slices are numbing-spicy and fragrant, great with rice, but the method is a bit of a hassle. The main difficulty is keeping the pork tender; beginners generally need 1 - 2 hours. For rice lovers, it is all worth it~
Ingredients and Tools
- pork tenderloin
- edible salt
- ground pepper
- light soy sauce
- cooking wine
- egg white
- potato starch
- vegetable oil
- bean sprouts
- fennel tail
- celery
- garlic shoots
- garlic
- ginger
- pickled red chili
- green Sichuan peppercorns
- dried chili
- red chili bean paste
- chicken essence
- white sugar
- scallion
- rapeseed oil
Measurements
- Use 300g pork tenderloin
- Scallion 2 stalks
- Ginger 10g
- Garlic 20g
- Pickled red chili 20g (choose 0-40 g according to heat tolerance)
- Garlic shoots 2 stalks
- Celery 3 stalks
- Red chili bean paste 5ml
- Chicken essence 1.5g
- Light soy sauce 5g
- Edible salt 5g
- Ground pepper 2g
- Cooking wine 3g
- Egg white 1
- Potato starch 7g
- Vegetable oil 280g (adjust as needed; add 100g more if you want it richer)
- Rapeseed oil 200g (adjust as needed; add 100g more if you want it richer)
- Mung bean sprouts 100g
- Fennel tail 1 stalk
- White sugar 1g
- Xiaomi dried chili 20g (choose 0-40g according to heat tolerance)
- Green Sichuan peppercorns 5g (adjust as needed; add 5g more if you want it more numbing)
Steps
- Cut the pork tenderloin into small pieces, then slice into 2 mm thin slices (adjust to your preference). Put into a bowl, rinse twice with clean water to remove blood and impurities, then drain and squeeze out water and set aside.
- Add edible salt 1.5g, ground pepper 1g, light soy sauce 5g, cooking wine 3g to the bowl, then stir in one direction for 2 minutes to season.
- Prepare another bowl, add one egg white and 7g potato starch, stir in one direction until smooth, then pour into the meat.
- Stir again in one direction until evenly coated (a slick film forms on the surface, making the meat more tender).
- Finally add 30g vegetable oil and gently mix (to prevent slices from sticking).
- Mung bean sprouts 100g, fennel tail 1 stalk (cut into thin strips), celery 3 stalks cut into small segments, garlic shoots 2 stalks smashed and cut into small segments.
- Mince 20g garlic, mince a small piece of ginger, mince 20g pickled red chili.
- Xiaomi dried chili 15g, green Sichuan peppercorns 3g. Add oil to the pan to season it; when the oil is slightly hot, pour out the excess and leave 50g oil in the pan. Add dried chili and peppercorns, stir-fry over low heat until fragrant. Do not burn them (just until the color turns black), then pour out onto a cutting board and chop finely.
- Heat the pan, add 100g vegetable oil and heat to 6/10 hot. Add 2g green Sichuan peppercorns and dried chili to release aroma, add the vegetables, add 1g edible salt, stir-fry until just cooked, then place in a bowl as the base.
- Wash the pan, add 150g vegetable oil and heat to 6/10 hot. Add the prepared ginger, garlic, and pickled red chili, stir-fry until fragrant, then add 10g bean paste. Stir-fry over low heat until aromatic and the red oil is released.
- Add 800 milliliters clean water (adjust as needed), bring to a boil over high heat, then reduce to low heat to season. Add edible salt 2.5g, chicken essence 1.5g, 1g white sugar to enhance flavor, 1g ground pepper, and 5g water starch (adjust as needed) to thicken the broth a bit.
- When the broth boils, keep on low heat and add the marinated pork slices one by one, then turn to medium heat to cook the slices. Gently push with a spatula to prevent sticking. When the broth boils again and the slices are cooked, scoop the meat onto the vegetables in the bowl, then pour in the broth (do not exceed the dish).
- Evenly sprinkle the chopped chili, minced garlic, and chopped scallion in the bowl.
- Wash the pan, add 200g rapeseed oil, heat to 7/10 hot, then pour evenly over the pork in the bowl in one go (be careful). Done.
Notes
- The vegetables for the base can be chosen to taste (mushrooms, napa cabbage, crown daisy, etc.).
- If making chopped chili is too troublesome, you can use dried chili segments and green Sichuan peppercorns instead.
- Pay special attention to marinating the meat (stir in one direction, remove blood thoroughly) to ensure tenderness (egg white and starch mixed evenly).
- Sichuan boiled beef can also be made using this method. Reference materials.
- Food writer Wang Gang R If you follow this guide and find issues or steps that can be improved, please submit an Issue or Pull request.