home-cooked pork slices

How to Make Family-Style Shuizhu Rouping (Sliced Pork in Hot Sauce)

Shuizhu Rouping, a beloved Sichuan dish, translates to "water-boiled meat slices" but is famous for its fiery, numbing broth and tender pork. Here’s a simple guide to recreate it at home.

Ingredients: 300g pork loin (sliced thin), 2 tbsp cornstarch, 1 egg white, 6 cups chicken broth, 2 tbsp Sichuan peppercorns, 3 dried chilies, 2 tbsp doubanjiang (broad bean paste), 1 tbsp soy sauce, 1 tsp sugar, garlic, ginger, and vegetables like cabbage or bean sprouts.

Steps:

1. Marinate the pork: Mix sliced pork with cornstarch, egg white, and 1 tbsp soy sauce. Set aside for 15 minutes.

2. Prepare the broth: Heat oil in a pot. Stir-fry minced garlic, ginger, and doubanjiang until fragrant. Add broth, soy sauce, sugar, and Sichuan peppercorns. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the broth to remove solids.

3. Cook vegetables: Blanch vegetables in the broth for 2 minutes, then transfer to a deep bowl.

4. Cook the pork: Bring the broth back to a rolling boil. Add marinated pork in batches, stirring gently until just cooked (1-2 minutes). Pour the pork and broth over the vegetables.

5. Finish: Top with fried dried chilies and Sichuan peppercorns. Heat 2 tbsp of oil until smoking, then pour over the spices to release their aroma. Serve hot with rice.

This dish balances spicy, numbing, and savory flavors, making it a comforting yet exciting meal for any family gathering. Adjust the spice level to your taste by controlling the amount of chilies and peppercorns!