Shui Zhu Rou Pian (Water-Boiled Spicy Pork)
The name is "Boiled in water", but in reality it is "Oil Hell"! Szechuan cuisine at its best
Description
A vicious Sichuan masterpiece hiding behind the innocent name 'Water-boiled'. Tender pork coated in starch boiled in a fiery broth with vegetables. Finished by pouring smoking-hot oil directly over raw spices on top to explode the aroma.
Restaurants serving Shui Zhu Rou Pian (Water-Boiled Spicy Pork)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Lean pork
- Napa cabbage/Bean sprouts
- Pixian Doubanjiang
- Chili powder
- Sichuan pepper powder
- Garlic
- Egg white
- Finishing oil
Instructions
- [Authentic Recipe]
- Slice lean pork thinly. Massage vigorously with salt, pepper, wine, egg white, and starch (this guarantees extreme tenderness).
- Stir-fry napa cabbage, bean sprouts, celery, and lay them at the bottom of a deep serving bowl.
- Heat oil in a wok, slow-fry Pixian Doubanjiang, chilies, Sichuan pepper, garlic, ginger until it bleeds dark red oil (Hong You).
- Pour in broth and bring to a boil. Drop the pork slices in one by one. The moment they turn white (DO NOT overcook!), pour the entire soup and meat over the waiting vegetables.
- The Climax: Pile coarse chili powder, Sichuan pepper powder, and raw minced garlic on top of the meat. Heat fresh oil in a pan until smoking, then violently pour it directly over the raw spices, creating an explosive, sizzling, aromatic eruption.
Learn more Spice, substitutes, tips
Key spices
Pixian Doubanjiang、Scorched spice aroma from finishing oil
Substitutes at Japanese supermarkets
Thinly sliced pork (dusted with starch)
Pairing
White Rice (Mandatory bouncing) / Soy Milk
Trivia
[Trivia] The 'Shui Zhu' (water-boil) technique is also used for beef (Shui Zhu Niu Rou) or white fish (Shui Zhu Yu). The hallmark of a perfect dish is when it arrives at the table still fiercely crackling from the hot oil.
Eating tips & etiquette
[Unique Eating] Do not drink the soup. Lift the meat dripping with fiery red oil, bounce it on top of your white rice to let the rice absorb the flavored fat, and devour.
Allergen
Pork, Wheat, Soybeans, Eggs