Shui Zhu Rou Pian
水煮肉片 · sichuan cuisine · Sichuan
Sichuan boiled pork layers velveted pork and crisp vegetables under a fiery broth, chopped toasted chile, garlic, and a final pour of hot oil.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Key failure points
- If The pork is tough and its coating floats off.: Keep the broth at a gentle simmer and move the slices only enough to separate them.
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Pork loin猪里脊肉
10.58 oz — cut across the grain into 2 mm slices
1.0 whole
Potato starch土豆淀粉
0.42 oz — 7 g for pork and 5 g for broth
2.0 stalk — sliced
0.35 oz — minced
garlic大蒜
0.71 oz — minced
0.71 oz — minced
2.0 stalk — cut into short lengths
Celery芹菜
3.0 stalk — cut into short lengths
3.53 oz
1.0 whole — stem cut into strips
0.35 oz
0.02 cup
0.01 cup
salt盐
0.18 oz — divided
0.07 oz — divided
Dried chiles干辣椒
0.71 oz
0.18 oz
1.18 cup — divided
Canola oil菜籽油
0.85 cup — for final pour
3.38 cup
Techniques you'll use
- Marinating ↗
Season protein ahead with soy, wine, and starch for flavor and texture.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
Rinse and squeeze dry the pork. Stir it for 2 minutes with 1.5 g salt, half the white pepper, soy sauce, and Shaoxing wine; mix in egg white and 7 g starch.
✅ Done when: The pork slices are separate and evenly coated with a thin sticky film.
Watch out: Keep the pork cold while preparing the vegetables.
- 2
Step 215 min
Low heatPrepare all vegetables and aromatics. Fry 15 g dried chiles and 3 g peppercorns in 50 ml oil over low heat until dark and fragrant, then drain and chop them into a coarse chile topping.
✅ Done when: The chiles are crisp and dark red, not black.
Watch out: Burnt chile is bitter and must be discarded.
Heat 100 ml oil, bloom the remaining peppercorns and chiles, then stir-fry the sprouts, lettuce, celery, and garlic sprouts with 1 g salt until just tender. Transfer to a deep serving bowl.
✅ Done when: The vegetables are hot and tender but still crisp.
Watch out: Do not cook the vegetables until limp.
Heat 150 ml oil, fry the ginger, half the garlic, and pickled chiles, then add the bean paste and cook over low heat until red oil appears. Add water, remaining salt and pepper, and 5 g starch; bring to a simmer.
✅ Done when: The broth is red, fragrant, and lightly thickened.
Watch out: Fry the bean paste gently so it does not scorch.
- 5
Step 56 min
Medium heatAdd the pork slices separately over low heat, then raise to medium and push gently until cooked through. Transfer the pork over the vegetables with enough broth to moisten them.
✅ Done when: The pork reaches at least 63°C with no translucent center, then rests 3 minutes in the hot broth.
Watch out: Hard boiling can strip off the starch coating and toughen the pork.
If The pork is tough and its coating floats off.:
Keep the broth at a gentle simmer and move the slices only enough to separate them.
- 6
Step 64 min
High heatCover the pork with the chopped chile topping, remaining garlic, and green onion. Heat the canola oil until shimmering and pour it evenly over the aromatics.
✅ Done when: The aromatics sizzle immediately and release a strong fragrance.
Watch out: Use a deep heatproof bowl and pour away from faces and hands.