Sichuan Boiled Sliced Pork

Sichuan Boiled Sliced Pork

This Sichuan-style boiled meat slices (水煮肉片) is a fiery, flavorful dish that combines tender marinated meat with crisp cabbage in a rich, spicy broth. Thinly sliced lean meat is coated in cornstarch for a silky texture, then cooked in a fragrant blend of Pixian bean paste, dried chilies, and Sichuan peppercorns for that signature numbing heat. The cabbage adds a fresh crunch, while a final sizzle of smoking-hot oil over garlic and chili-infused toppings unlocks an irresistible aroma. Perfect for spice lovers, this dish balances bold flavors with a satisfying contrast of textures—succulent meat, crisp veggies, and a tongue-tingling broth. Quick to prepare yet packed with depth, it’s a restaurant-worthy meal you can make at home!

10 Minutes
Medium
4 servings
Recipe Hot Dishes

Ingredients

Metric US
4 serving

Main Ingredients

🥩
lean meat
250g

The aromatics

🧅
cabbage
200g
🧅
scallions
50g

The sauce & seasonings

🧂
dried chili peppers
10g
🧂
Pixian bean paste
2 tbsp
🧂
Sichuan peppercorns
1 tsp
🧂
ginger
10g
🧂
garlic
10g
🧂
meat broth
500ml

Instructions

1. Step 1

Cut the lean meat into large thin slices, approximately 5 cm long, 2.5 cm wide, and 0.3 cm thick. If it’s difficult to cut, put the meat in the freezer for a while until it becomes slightly hard, then slice it. Mix the meat with cornstarch, cooking wine, and a small amount of water, and marinate it for later use.

2. Step 2

Wash and clean the cabbage, tear the leaves into large pieces, and cut the cabbage stems into thin slices. Clean and cut the scallions into segments. Cut the dried chili peppers into segments and set aside. Chop the Pixian bean paste into small pieces and set aside.

3. Step 3

Heat 30g of oil in a wok, add the dried chili pepper segments and Sichuan peppercorns, and fry over medium heat until they turn brown. Remove and set aside.

4. Step 4

Turn to high heat, add the scallion segments to the wok and stir-fry until fragrant, then add the cabbage and stir-fry until it’s slightly cooked. Transfer the cabbage to a large bowl and set aside.

5. Step 5

Heat the wok again, add 30g of oil, and stir-fry the Pixian bean paste and ginger until the oil turns red.

6. Step 6

Add the meat broth and bring to a boil.

7. Step 7

Add the marinated meat slices to the pot, use chopsticks to separate them, and cook until the meat slices change color. Add soy sauce, chicken essence, and sugar to season.

8. Step 8

Pour the meat slices and the broth into the bowl with the cabbage.

9. Step 9

Chop the previously fried dried chili peppers and Sichuan peppercorns, and sprinkle them over the meat slices. Also, sprinkle the garlic evenly over the meat slices.

10. Step 10

Clean and dry the wok, add 40g of oil, and heat it until it’s 90% hot (smoking), then pour the hot oil evenly over the meat slices.

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