Hot Dishes
Spicy Boiled Sliced Pork
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15 MIN
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Advanced
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4 servings
About This Recipe
This Sichuan-inspired Water-Boiled Meat Slices (Shui Zhu Rou) is a bold, aromatic dish that combines tender marinated pork with crisp Chinese cabbage in a fiery, numbing broth. Thin slices of lean meat are velvety-soft thanks to a marinade of starch, cooking wine, and salt, while hand-torn cabbage adds freshness. The magic lies in the layers of flavor: fragrant scallions, toasted dried chilies, and Sichuan peppercorns create a tingling heat, while Pixian bean paste infuses rich umami depth. A final sizzle of smoking-hot oil over garlic and crushed spices unlocks an irresistible aroma. Quick stir-frying preserves the cabbage’s crunch, and the savory meat broth ties everything together. Perfect for spice lovers, this dish delivers a thrilling balance of mala (numbing heat) and savoriness—authentic Sichuan comfort in every bite!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- lean meat 200g
- Chinese cabbage 300g
The aromatics
- scallions 50g
- dried chili peppers 5 pieces
- ginger 10g
- garlic 10g
The sauce & seasonings
- Pixian bean paste 2 tbsp
- starch 1 tbsp
- cooking wine 1 tbsp
- meat broth 200ml
- Sichuan peppercorns 1 tsp
menu_book Directions
1
Step 1
Slice the lean meat into large thin pieces, and marinate them with starch, cooking wine, salt, and a small amount of water.
2
Step 2
Wash the Chinese cabbage, tear the leaves into large pieces by hand, and cut the stems into thin slices; remove the old leaves and roots of the scallions, wash and cut them into 6 cm long segments; wipe the dried chili peppers clean and cut them into segments; crush the Pixian bean paste and set aside.
3
Step 3
Pour 30ml of oil into the 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
Switch to high heat, add the scallion segments to the wok and stir-fry until fragrant, then add the Chinese cabbage and stir-fry until it is slightly cooked; transfer it to a large bowl and set aside.
5
Step 5
Heat the wok again, pour in 30ml of oil, add the Pixian bean paste and ginger and stir-fry until fragrant, until the red oil is emitted.
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 loosen them, and cook until the meat slices are dispersed and discolored; then add soy sauce, chicken essence, and sugar to season.
8
Step 8
Pour the meat slices and broth together into the bowl with the Chinese cabbage.
9
Step 9
Chop the previously fried dried chili peppers and Sichuan peppercorns, sprinkle them on the meat slices, and also sprinkle the garlic evenly on the meat slices. Clean and dry the wok, add 40ml of oil, heat it to 90% heat (smoking), then pour the hot oil evenly over the meat slices.
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