pork slices in spicy water

How to Make Spicy Boiled Pork Slices (Mapo Tofu Style)

Spicy Boiled Pork Slices, a beloved Sichuan dish, combines tender pork, fiery broth, and a numbing kick. Here’s a simple guide to recreate it at home.

Ingredients: 300g pork loin (sliced thin), 2 tbsp soy sauce, 1 tbsp starch, 5 Sichuan peppercorns, 3 dried chilies, 2 garlic cloves, 1 tbsp fermented bean paste, 4 cups chicken broth, 2 tbsp cooking oil, and vegetables like cabbage or bean sprouts (optional).

Steps:

1. Marinate the pork: Mix sliced pork with 1 tbsp soy sauce and starch. Let sit for 15 minutes.

2. Prep the broth: Heat oil in a wok. Sauté garlic, dried chilies, and Sichuan peppercorns until fragrant. Add fermented bean paste, stir-fry for 30 seconds. Pour in broth, bring to a boil.

3. Cook the pork: Add marinated pork to the broth, simmer for 3-4 minutes until cooked through.

4. Add vegetables (if using): Blanch briefly in the broth.

5. Thicken the sauce: Mix 1 tbsp starch with 2 water, stir into the broth until slightly thickened.

6. Serve: Pour the hot mixture over a bed of rice or vegetables. Garnish with green onions.

Tips: For extra heat, add more dried chilies; for a milder version, reduce peppercorns. Enjoy this bold, flavorful dish with steamed rice!