garlic clovesfor the aromatic starch water4 cloves
ginger slices4 slices
scallion (white part only)reserve green parts for garnish4
waterfor the aromatic starch water mixture3 tbsp
cornstarch1 tbsp
pork lointhinly sliced, about 1/8 inch thick350 g
salt¼ tsp
ground black pepper¼ tsp
egg white1
dry red chilies2/3 cups
Sichuan peppercorns
1 tbsp
cooking oilfor stir-frying the chilies and peppercorns1 tbsp
Chinese celerycut into stalks113 g
stem lettucecut into bite-sized pieces113 g
bean sprouts113 g
cooking oilfor making the spicy broth3 tbsp
red chili flakes½ tbsp
Sichuan doubanjiang (fermented broad bean chili paste)3 tbsp
Chinese fermented chopped chilies (duo jiao)3 tbsp
water or beef stock3 cups
minced garlicfor finishing/garnish2 tbsp
diced scallion2 tbsp
diced cilantro2 tbsp
toasted sesame seeds2 tsp
hot oilpoured over the finished dish to sizzle the aromatics3 tbsp
Steps
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1
Blend the garlic, ginger, and scallion whites with water into a paste, then strain through a fine sieve, reserving both the liquid and the leftover minced solids.
2
Stir the cornstarch into the aromatic liquid to create the starch-water base for velveting.
3
Slice the pork loin thinly, then marinate it with salt, black pepper, the aromatic starch mixture, and egg white, stirring in one direction until the liquid is fully absorbed. Set aside.
4
Heat oil in a wok, add the dried chilies and Sichuan peppercorns, and stir-fry over low heat for 2-3 minutes until the chilies darken slightly. Remove, let cool, then chop finely (crushing the peppercorns with the back of the cleaver) to make the Dao Kou La Jiao.
5
Cut the Chinese celery into stalks and the stem lettuce into bite-sized pieces, then arrange them with the bean sprouts in the bottom of a serving bowl as the base vegetables.
6
In the same wok, heat oil and stir-fry the reserved minced aromatics until fragrant, then add the chili flakes, doubanjiang, and fermented chopped chilies, frying until the oil turns red.
7
Pour in the water or beef stock and bring to a boil, letting it simmer a few minutes to meld the flavors. Optionally strain out the solids for a clear broth.
8
Gently slide the marinated pork slices into the broth, stirring to separate them, and keep at a light simmer over medium-low heat for about a minute until just cooked—do not overcook or the meat will toughen.
9
Transfer the cooked pork into the bowl with the vegetables, then pour the broth over. Top with minced garlic, scallions, cilantro, sesame seeds, and the Dao Kou La Jiao.
10
Heat oil until smoking hot and pour it over the toppings to sizzle and release the aromas. Serve the fragrant, numbing-spicy Shui Zhu Rou Pian immediately.
PrimedTableBETA
