Sichuan Crispy Rice with Pork Slices

Name: Sichuan Crispy Rice with Pork Slices
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 150 g Pork tenderloin (remove white tendons and slice); 50 g Winter bamboo shoots (cut into thin slices); 250 g Rice crust (broken into 6 cm pieces); 10 g Pea shoots; 15 g Soaked wood ear mushrooms; 5 g Garlic slices; 20 g Scallions (cut into horse-ear shape); 1 g MSG; 5 g Ginger slices; 35 g Wet cornstarch (10 g for marinade, 25 g for slurry); 10 g Pickled red chili peppers (cut into horse-ear shape); 10 g Shaoxing wine (5 g for marinade, 5 g for sauce); 15 g Soy sauce; 500 g Meat broth; 20 g Vinegar; 50 g Lard (for stir-frying); 2 g Sichuan salt (1 g for marinade, 1 g for sauce); 1000 g Cooked vegetable oil (for frying rice crust; actual usage not noted); 20 g Sugar

A classic Sichuan dish: crispy fried rice crust (guoba) topped with stir-fried pork slices and their savory sauce, served immediately so the hot sauce sizzles against the crisp crust, with a signature sweet-sour lychee-style flavor profile.

35 min

Easy

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Ingredients

Pork tenderloin (remove white tendons and slice) 150 g

Winter bamboo shoots (cut into thin slices) 50 g

Rice crust (broken into 6 cm pieces) 250 g

Pea shoots 10 g

Soaked wood ear mushrooms 15 g

Garlic slices 5 g

Scallions (cut into horse-ear shape) 20 g

MSG 1 g

Ginger slices 5 g

Wet cornstarch (10 g for marinade, 25 g for slurry) 35 g

Pickled red chili peppers (cut into horse-ear shape) 10 g

Shaoxing wine (5 g for marinade, 5 g for sauce) 10 g

Soy sauce 15 g

Meat broth 500 g

Vinegar 20 g

Lard (for stir-frying) 50 g

Sichuan salt (1 g for marinade, 1 g for sauce) 2 g

Cooked vegetable oil (for frying rice crust; actual usage not noted) 1000 g

Sugar 20 g

Instructions

Preparation and Marinating

Remove the white tendons from the pork tenderloin and cut along the grain into slices 5 cm long, 2.5 cm wide, and 0.15 cm thick. Place in a bowl, add 10 g wet cornstarch, 5 g Shaoxing wine, and 1 g salt, and mix well. Cut the winter bamboo shoots into thin slices. In a separate bowl, combine the meat broth, Sichuan salt, sugar, vinegar, Shaoxing wine, 25 g wet cornstarch, soy sauce, and MSG to make a sauce mixture. Break the dry rice crust into 6 cm pieces. Cut the scallions and pickled red chili peppers into horse-ear shape.

Stir-Fry the Pork Slices

Place a wok over high heat, add the lard and heat until 70% hot. Add the pork slices and stir-fry until separated, then add the ginger, scallions, garlic slices, winter bamboo shoots, wood ear mushrooms, and pickled red chili peppers, and stir-fry evenly. Pour in the sauce mixture, bring to a boil while stirring evenly, then transfer to a bowl.

Fry the Rice Crust and Pour the Sauce

Wipe the wok clean, add the cooked vegetable oil, and heat until 80% hot. Add the rice crust and fry until it floats up; when golden yellow, remove and place on a serving plate. Meanwhile, scoop 15 g of boiling oil and bring to the table together with the pork slices and sauce. Pour the pork and sauce over the rice crust and serve immediately.