🍽️ How to Make Shuizhu Roupian (Sichuan Boiled Pork Slices)

🧆 Ingredients

• 300g pork loin (sliced)
• 1 tablespoon cooking wine
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 100g bean sprouts or cabbage
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 10 dried chilies
• 1 tablespoon Sichuan peppercorns
• 2 tablespoons doubanjiang (chili bean paste)
• 500ml chicken stock
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Salt to taste

🍳 Steps

1. Prepare the Pork:

   • Rinse the pork loin under cold water and pat dry with paper towels. Trim off any excess fat or sinew.
   • Slice the pork as thinly as possible against the grain for tenderness. If needed, freeze the pork for 20 minutes to make slicing easier.
   • In a bowl, combine the pork slices with cooking wine, soy sauce, and cornstarch. Mix well to coat each slice evenly. Let marinate for at least 15 minutes. This helps tenderize the meat and gives it a silky texture after cooking.

2. Prepare the Vegetables:

   • Wash the bean sprouts or cabbage thoroughly. For cabbage, cut into bite-sized pieces.
   • Bring a pot of water to a boil. Blanch the vegetables for 30–60 seconds until just tender but still crisp. Drain well and spread them evenly in the bottom of your serving bowl. This forms the base of the dish.

3. Prepare Aromatics and Garnishes:

   • Mince the garlic and ginger. Chop the green onions. Break dried chilies into segments and shake out some seeds for less heat if desired.
   • Measure out the Sichuan peppercorns and doubanjiang.

4. Make the Broth:

   • Heat vegetable oil in a wok or deep pan over medium heat. Add Sichuan peppercorns and dried chilies, stir-frying until fragrant but not burnt (about 30 seconds).
   • Add minced garlic, ginger, and doubanjiang. Stir-fry until the oil turns red and aromatic.
   • Pour in the chicken stock and add sugar and salt to taste. Bring to a boil, then reduce to a simmer for 2–3 minutes to let the flavors meld.

5. Cook the Pork:

   • Increase the heat to bring the broth to a rolling boil.
   • Add the marinated pork slices, stirring gently to separate them. Cook for 1–2 minutes, just until the pork turns opaque and is cooked through. Do not overcook, or the pork will become tough.

6. Assemble the Dish:

   • Pour the hot broth and pork slices over the blanched vegetables in the serving bowl.
   • Sprinkle chopped green onions on top.

7. Optional Final Touch:

   • For extra aroma, heat a small amount of oil until just smoking and pour it over the finished dish to sizzle the aromatics.

Key Points:

• Slice pork as thinly as possible for tenderness.
• Marinate pork to ensure a silky texture.
• Do not overcook pork; remove from heat as soon as it turns opaque.
• Adjust chili and peppercorn amounts to your spice preference.
• Use fresh chicken stock for the best flavor.
• Serve immediately for optimal texture and aroma.

💡 Tips

• Slice pork thinly for tenderness.
• Do not overcook pork to keep it juicy.
• Adjust chili and peppercorns for desired spice level.
• Use fresh stock for richer flavor.