Recipe information:

Name:

Sichuan Boiled Pork Slice

Ingredients:

  • RWA Pork Tenderloin/Akakuro Buta Pork Tenderloin
  • 1 egg white
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine (Chinese cooking wine) or dry sherry
  • 2 tablespoons vegetable oil
  • 4-6 dried red chilies, broken into pieces
  • 1 tablespoon Sichuan peppercorns
  • 2 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1 tablespoon doubanjiang (fermented broad bean paste)
  • 4 cups chicken broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2-3 scallions, cut into 2-inch pieces
  • 1 cup napa cabbage, sliced
  • 1 cup bean sprouts
  • 1 teaspoon sesame oil (optional)
  • Fresh cilantro for garnish

Steps:

  1. Clean the pork tenderloin by rinsing it under cold water, then pat dry with paper towels. Place the pork tenderloin in the freezer for about 15-20 minutes to firm it up, making it easier to slice thinly.
  2. Remove the pork tenderloin from the freezer and slice it thinly against the grain.
  3. In a bowl, mix the pork slices with egg white, cornstarch, 2 tablespoons soy sauce, and Shaoxing wine. Marinate for at least 15 minutes.
  4. Heat vegetable oil in a large pot or wok over medium-high heat. Add the dried red chilies and Sichuan peppercorns, stir-frying until they become aromatic.
  5. Add the minced garlic and ginger, and stir-fry for another minute.
  6. Add the doubanjiang and stir-fry until the oil turns red and fragrant.
  7. Pour in the chicken broth, and add the soy sauce and sugar. Bring to a boil.
  8. Add the napa cabbage and bean sprouts to the boiling broth, cooking until just tender.
  9. Add the marinated pork slices to the boiling broth, stirring gently to separate the slices. Cook until the pork is just cooked through, about 2-3 minutes.
  10. Remove from heat and transfer to a serving bowl.
  11. Drizzle with sesame oil if using, and garnish with fresh cilantro.
  12. Enjoy your Sichuan Boiled Pork Slice!