Sichuan-Style Boiled Pork with Spicy Sauce Recipe (水煮肉片)

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  COOK TIME

  Prep 20m • Cook 25m

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1. 3.5 oz (100g) lean pork

2. 1 egg white

3. 1 tsp cornstarch

4. 1 tbsp soy sauce (light)

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5. 1 tsp oyster sauce

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6. ½ tsp salt

7. ¼ tsp white pepper

8. 1 tsp sesame oil

9. 200g bean sprouts (mung bean sprouts)

10. 1 sheet dried tofu skin (optional)

11. 2 tbsp Pixian chili bean paste (Doubanjiang)

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12. 5 slices ginger

13. 4 cloves garlic, minced

14. 1 tbsp cooking oil + ⅓ cup (80ml) cooking oil

15. 1 tbsp dried red chilies, broken into pieces

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16. 1 tsp Sichuan peppercorns

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17. 1 tsp chili powder (adjust to taste)

18. 2 green onions, chopped

1. Step 1: Blanch the bean sprouts and spread them in the serving bowl

   Bring a pot of water to boil. Add bean sprouts and cook for 30 seconds until just tender. Drain and place in a large serving bowl. Set aside.

   

2. Step 2: Marinate the pork slices

   In a bowl, combine pork slices with egg white, cornstarch, soy sauce, oyster sauce, salt, white pepper, and sesame oil. Mix well and marinate for 20 minutes.

   

3. Step 3: Chop the ginger, garlic, green onions, and break the dried chilies

   Slice ginger. Mince garlic. Chop green onions. Break dried chilies into small pieces.

   

4. Step 4: Fry the chilies, peppercorns, and doubanjiang in a little oil

   Heat 1 tbsp oil in a wok or deep pan over medium-low heat. Add dried chilies and Sichuan peppercorns. Stir-fry gently for 1 minute until fragrant (do not burn). Add ginger and stir for 30 seconds. Then add doubanjiang and stir-fry until red oil separates (~2 minutes).

   

5. Step 5: Add water and bring to a boil; add tofu skin if using

   Pour in 2 cups of water and bring to a boil. Add tofu skin (if using) and simmer for 2 minutes to infuse flavor.

   

6. Step 6: Cook the marinated pork in the broth

   Gently add marinated pork slices one by one into the broth. Stir lightly and cook for 2–3 minutes until pork is fully cooked and tender.

7. Step 7: Pour the broth and pork over the bean sprouts, then add garlic and chili powder

   Pour the hot soup and pork over the blanched bean sprouts in the serving bowl. Top with minced garlic, chili powder.

   

8. Step 8: Heat oil and pour it over the dish

   In a clean pan, heat ⅓ cup oil until very hot (but not smoking). Carefully pour the hot oil over the top of the dish — it should sizzle loudly and release an aromatic fragrance.

   

9. Step 9: Sprinkle with green onions and serve

   Sprinkle with chopped green onions. Serve immediately with steamed rice.

   

1. Pork Texture: Thinly slicing the pork and marinating with egg white + starch makes it silky and tender.

2. Don’t Overcook Sprouts: Keep them crisp by limiting blanch time to 30 seconds.

3. Oil Temperature: The final oil should be very hot (around 180–200°C) to maximize aroma without burning spices.

4. Spice Level: Adjust chili and Sichuan pepper to your preference. Mild version: reduce chili powder by half.

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