Sichuan Boiled Pork Slices
A classic Sichuan dish featuring tender pork slices in a fiery, numbing chili broth, topped with sizzling hot oil that releases an irresistible aroma. Perfect with rice.
Ingredients
20 items- Pork tenderloin 300 g
- Bean sprouts 200 g
- Lettuce 150 g
- Scallions 2
- Ginger 1 piece
- Garlic 5 cloves
- Dried chilies 15 g
- Sichuan peppercorns 5 g
- Pixian doubanjiang 2 tbsp
- Light soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Cornstarch 1 tbsp
- Egg white 1
- Salt 1 tsp
- Sugar 1 tsp
- Chicken bouillon 1/2 tsp
- Ground Sichuan pepper 1 tsp
- Chili powder 2 tbsp
- Cooking oil 100 ml
- Broth or water 500 ml
Nutrition
Steps （8 steps）
Slice pork tenderloin thinly, mix with cooking wine, soy sauce, cornstarch, egg white and a pinch of salt. Marinate for 15 minutes.
Wash and drain bean sprouts and lettuce; cut scallions, slice ginger, mince garlic, cut dried chilies into sections.
Bring water to a boil with salt and oil, blanch bean sprouts and lettuce until just cooked, drain and arrange in a serving bowl.
Heat oil in a wok, stir-fry scallions, ginger, garlic (reserve half), dried chilies, Sichuan peppercorns and doubanjiang over medium heat until red oil releases, about 2 minutes.
Add broth or water, bring to a boil. Season with soy sauce, sugar and chicken bouillon. Simmer over low heat for 2 minutes.
Slide pork slices one by one into the soup, cook over medium-high heat until they float and turn white, about 1-2 minutes. Pour everything into the bowl with vegetables.
Sprinkle the remaining garlic, scallion greens, ground Sichuan pepper and chili powder over the meat.
Heat the remaining oil in a small pot until smoking, then pour evenly over the spices. It will sizzle and become aromatic. Serve immediately.
Tips
Slice the pork thinly and do not overcook to keep it tender. The final oil must be smoking hot to release the aroma of chilies and Sichuan pepper. Chop the doubanjiang finely to get a rich red oil.
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