Shuihu Pork (Water Margin Pork)
Tender slices of pork tenderloin are paired with pea shoots and garlic greens, then finished with sizzling oil infused with fried dried chilies and Sichuan peppercorns for a numbing-spicy, savory, and aromatic dish.
Ingredients
pork tenderloin (sliced thin and blanched)
200 g
egg (use only the white)
1
water chestnut starch
32.5 g
garlic chives (cut into segments)
40 g
pea shoots
80 g
dried chili peppers
13 g
Sichuan peppercorns
to taste
soy sauce
4 g
fine salt
to taste
MSG
to taste
sugar
to taste
lard
to taste
stock
to taste
white pepper
to taste
Instructions
1
Step 1
Slice the pork tenderloin into thin pieces and cut the garlic chives into segments. Blanch the tenderloin slices briefly in water, then toss with egg white and water chestnut starch to coat.
2
Step 2
Heat a little oil in a pan, stir-fry the pea shoots with salt and MSG until just cooked, then spread them on the bottom of a serving plate.
3
Step 3
In a separate pan with melted lard, briefly blister the dried chilies and Sichuan peppercorns, then remove them, chop finely, and place in a small bowl.
4
Step 4
Using the same lard-flavored oil, add the stock, white pepper, soy sauce, MSG, sugar, and salt and let it sizzle briefly. Immediately add the coated tenderloin slices and stir-fry until they are about 70-80% cooked, then pour the meat and sauce over the pea shoots. Sprinkle the chopped fried chilies and Sichuan peppercorns on top of the pork, heat a little more oil until smoking, and drizzle it over everything to finish.
