Sichuan Silk Pork Soup
A comforting Sichuan classic featuring tender pork slices coated in silky potato starch, simmered in a fragrant ginger broth. The coating creates that distinctive smooth, slippery texture this dish is famous for.
Story
This traditional Sichuan comfort food gets its name from the silky coating that makes each pork slice glide across your tongue. The technique of coating meat in starch before cooking is a hallmark of Sichuan cuisine, creating that irresistible tender-crisp texture.
Ingredients
lean pork loin
300g
potato starch
4 tablespoons
chicken broth
6 cups
fresh ginger
3 thin slices
green onions
3 stalks, chopped
eggs
1
vegetable oil
2 tablespoons
salt
1 teaspoon
white pepper
1/2 teaspoon
sesame oil
1 teaspoon
Instructions
1
Prepare the pork
Cut the pork loin into thin, bite-sized strips about 3cm long. The slices should be lean with just a little fat running through for tenderness.
2
Create the silky coating
In a bowl, whisk the egg with 3 tablespoons of water until combined. Add the pork slices and toss to coat evenly. Sprinkle the potato starch over the pork and mix until each piece is lightly dusted with the white powder.
3
Build the broth base
Heat vegetable oil in a large pot over medium heat. Add the ginger slices and let them sizzle for 30 seconds until fragrant. Pour in the chicken broth and bring to a gentle boil.
4
Cook the pork
Carefully add the coated pork to the boiling broth, one piece at a time to prevent sticking. Reduce heat to medium-low and simmer for 8-10 minutes until the pork turns opaque and the starch coating becomes translucent and silky.
5
Season and serve
Stir in salt, white pepper, and half the green onions. Drizzle with sesame oil and give it a final stir. Ladle into warm bowls and garnish with remaining green onions. Serve immediately while hot.
