Sichuan Boiled Pork Slices
A beloved classic Sichuan dish with an intense, numbing-spicy flavor and rich, thick sauce. Tender quick-blanched pork slices are placed over boiled greens, then finished with a drizzle of sizzling hot oil.
Ingredients
Pork loin (sliced)
250 g
Celery (washed and cut into segments)
to taste
Celtuce leaves (washed and cut into segments)
to taste
Garlic sprouts (smashed and cut diagonally into small segments)
to taste
Ginger (shredded)
to taste
Scallion (shredded)
to taste
Garlic (shredded)
to taste
Doubanjiang chili paste (chopped)
to taste
Soy sauce (for marinating the meat)
a pinch
Cornstarch (for marinating the meat)
a pinch
Salt
a pinch
MSG
a pinch
Sichuan peppercorns (crushed)
to taste
Dried red chilies (crushed)
to taste
Cooking oil (used in batches)
to taste
Instructions
1
Marinate the meat slices
Slice the pork loin into thin pieces and marinate them with a small amount of soy sauce and a cornstarch slurry.
2
Prepare the vegetables
Wash the celery and cut it into segments. Smash the garlic sprouts and cut them diagonally into small sections. Wash the celtuce leaves and cut them into segments.
3
Prepare the aromatics
Shred the scallion, ginger, and garlic. Finely chop the doubanjiang chili paste with a knife.
4
Cook the sauce and vegetables
Heat a wok with a small amount of oil. Once hot, add the doubanjiang chili paste and fry until red oil surfaces. Add the scallion, ginger, and garlic and stir-fry briefly. Pour in a small amount of water and bring to a boil. Add a pinch of salt and MSG, then add the vegetables. Blanch them briefly until just cooked and transfer them into a serving bowl. Slide the marinated meat slices into the wok one by one. Once the meat changes color and is cooked through, transfer it along with the broth into the serving bowl.
5
Make the chili-pepper topping
Clean and reheat the wok. Add the Sichuan peppercorns and dried red chilies and dry-fry until crisp. Pour them onto a cutting board and crush, then sprinkle the crushed spices over the cooked meat.
6
Drizzle hot oil
Heat a wok with a small amount of oil, and once hot, drizzle it over the meat slices to finish.
