Water Boiled Pork
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Water Boiled Pork
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Water Boiled Pork (Simplified Chinese: 水煮肉片; Traditional Chinese: 水煮肉片; Pinyin: Shuǐzhǔ ròupiàn) is a Sichuan "shuizhu" dish of thinly sliced pork briefly cooked in seasoned broth and served over vegetables under a blanket of hot chili oil.
Characteristics
Despite the name, the excitement is the fiery oil and numbing-spicy broth, not plain boiling. Pork stays tender; vegetables (often bean sprouts or leafy greens) sit beneath. Closely related techniques appear in Sichuan Boiled Fish and Sichuan Boiled Beef.
Ingredients (overview)
Sliced pork, starch marinade, broth, dried chilies, Sichuan pepper, chili oil, doubanjiang, and blanched vegetables. Heat level is typically high.
History and culture
Shuizhu preparations are modern Sichuan restaurant favorites that extend classic chili-oil and doubanjiang flavors. This pork version complements the beef and fish members of the same family already documented on-wiki.
Serving and variations
Shared main with rice; stir before eating to mix oil and broth. See Sichuan Food, Sichuan Boiled Beef, and Sichuan Boiled Fish.