Boiled Pork Sliced in Spicy Chili Oil

Name: Boiled Pork Sliced in Spicy Chili Oil
Total time: 35 min
Ingredients: 300g, thinly sliced against the grain pork tenderloin; 1 large egg white; 2 tablespoons cornstarch; 1 tablespoon Shaoxing wine; 1/2 teaspoon salt; 4 tablespoons, divided vegetable oil; 2 tablespoons Pixian doubanjiang (broad bean paste); 500ml chicken stock; 1 teaspoon, coarsely crushed Sichuan peppercorns; 8-10 whole dried red chilies; 4, minced garlic cloves; 3 thin slices ginger; 4 stalks, white and green parts separated green onions; 200g, torn into bite-size pieces lettuce or bok choy

A classic Sichuan dish featuring tender pork slices swimming in a fiery, numbing red chili broth, topped with sizzling hot oil that releases an irresistible aroma. The pork is velvety soft from the egg white coating, while the sauce delivers that signature balance of heat, Sichuan peppercorn numbness, and deep umami.

35 min

Medium

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Story

This crowd-pleasing dish gets its name from the cooking method — literally 'water-boiled' pork — though the final result is anything but mild. The secret lies in the double-layer oil technique: first blooming the aromatics, then pouring a final cascade of sizzling hot oil over the finished dish to create that signature crimson-red surface. Serve immediately over steamed rice to catch every drop of that addictive sauce.

Ingredients

pork tenderloin 300g, thinly sliced against the grain

egg white 1 large

cornstarch 2 tablespoons

Shaoxing wine 1 tablespoon

salt 1/2 teaspoon

vegetable oil 4 tablespoons, divided

Pixian doubanjiang (broad bean paste) 2 tablespoons

chicken stock 500ml

Sichuan peppercorns 1 teaspoon, coarsely crushed

dried red chilies 8-10 whole

garlic cloves 4, minced

ginger 3 thin slices

green onions 4 stalks, white and green parts separated

lettuce or bok choy 200g, torn into bite-size pieces

Instructions

Marinate the pork

Place pork slices in a bowl. Add egg white, 1 tablespoon cornstarch, Shaoxing wine, and salt. Mix until the liquid is absorbed and the pork looks slightly glazy. Let rest for 10 minutes while you prep the other ingredients.

Par-cook the vegetables

Blanch the lettuce or bok choy in boiling water for 30 seconds until slightly wilted. Drain and arrange on the bottom of a serving bowl. This creates a flavorful bed for the pork.

Build the base

Heat 2 tablespoons oil in a wok over medium heat. Add the white parts of green onions, ginger, and half the garlic. Stir for 30 seconds until fragrant. Add the doubanjiang and cook, stirring constantly, until the oil turns deep red and smells nutty, about 2 minutes.

Simmer the broth

Pour in the chicken stock and bring to a gentle boil. Reduce heat and simmer for 5 minutes to let the flavors meld. Taste and adjust salt if needed. Strain the broth and return it to the wok.

Cook the pork

Bring the broth back to a gentle simmer. Add the marinated pork slices in a single layer — work in batches if needed. Cook for 2-3 minutes until the pork turns white and is just cooked through. Don't let the liquid boil vigorously or the egg white coating will turn stringy. Remove pork with a slotted spoon and place over the vegetables. Pour the broth over everything.

Create the final sizzle

In a small pan, heat the remaining 2 tablespoons oil until it just begins to smoke. In a heat-safe mound on top of the pork, arrange the dried chilies, crushed Sichuan peppercorns, and remaining garlic. Carefully pour the smoking oil over this pile — it should sizzle vigorously and release a dramatic wave of aroma. Garnish with the green onion tops and serve immediately.