Sichuan Boiled Pork Slices in Chili Sauce
A classic Sichuan dish featuring tender pork slices in a fiery chili oil broth, served over crunchy vegetables. Each bite is numbingly spicy and deeply satisfying.
Ingredients
17 items- Pork Tenderloin 300g
- Bean Sprouts 200g
- Lettuce 100g
- Dried Chilies 20g
- Sichuan Peppercorns 5g
- Pixian Doubanjiang (Chili Bean Paste) 1 tbsp
- Ginger 10g
- Garlic 15g
- Scallion 1 stalk
- Egg 1
- Shaoxing Wine 1 tbsp
- Light Soy Sauce 1 tbsp
- Cornstarch 1 tbsp
- Salt to taste
- Sugar 1 tsp
- Chicken Bouillon 1 tsp
- Vegetable Oil 50ml
Nutrition
Steps （9 steps）
Slice pork tenderloin into 3mm thick pieces. Add cooking wine, soy sauce, salt, white pepper, and egg white; stir in one direction for 2 minutes until sticky. Add cornstarch, mix well, then seal with a drizzle of oil. Marinate for 15 minutes.
Mince garlic, slice ginger, cut dried chilies into sections, and slice scallion. Wash bean sprouts and lettuce.
Boil water with a pinch of salt and oil. Blanch bean sprouts and lettuce for 30 seconds, drain, and place at the bottom of a large bowl.
Heat oil in a wok to 150°C, then lower heat. Add Sichuan peppercorns and half the chilies; fry slowly until dark red and fragrant. Remove and set aside, leaving oil in wok.
Add doubanjiang, ginger, and garlic to the oil. Stir-fry over low heat for about 2 minutes until the oil turns red. Pour in 500ml stock or water, bring to a boil. Add soy sauce, sugar, and chicken bouillon; simmer for 2 minutes.
Reduce heat to medium-low. Add marinated pork slices one by one. Then increase heat to high and cook for 1-2 minutes until meat changes color and floats to top. Turn off heat immediately.
Pour pork and broth into the bowl with vegetables. Top with reserved chilies and peppercorns, remaining dried chilies, and minced garlic.
Heat oil in a separate pan until about 180°C (just smoking). Remove from heat and pour the hot oil evenly over the garlic and chilies to sizzle and release aroma.
Garnish with chopped scallion or cilantro. Serve immediately.
Tips
Key tips: Slice the pork against the grain for tenderness; the egg white and cornstarch in the marinade lock in moisture; the final hot oil must be heated until smoking to fully release the fragrance of pepper and chilies.
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