Description
The pork version of Sichuan's absolute king, 'Shui Zhu Yu'. It is NOT boiled in water. Paper-thin slices of velveted pork are submerged in a 'sea of boiling hot oil' floating with massive chilies and Sichuan pepper. Boasts violent heat and numbing spice.
Restaurants serving Shui Zhu Rou Pian (Sichuan Boiling Oil Pork)
Researching
We are researching restaurants that serve this dish.
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
- Dried red chilies(massive)
- Sichuan pepper(massive)
- Bean sprouts
- Cabbage
- Doubanjiang
- Egg white
- Potato starch
- Massive oil
Instructions
- [Authentic Recipe]
- (Ultimate Pork Tenderness: Shang Jiang) Slice lean pork paper-thin. Vigorously massage with salt, egg white, wine, and [massive starch slurry]. Blanch to coat the surface smooth like jelly.
- (Veg Prep) Pave the bottom of a massive heat-proof basin with blanched bean sprouts, cabbage, or celery.
- (Broth & Meat) Fry Doubanjiang, garlic, and ginger in a wok. Pour in broth to make a red soup. Drop in the pork for just dozens of seconds. Pour everything over the veggies.
- [The Ultimate Highlight: Hot Oil Splash]: Heap a massive mountain of 'dried red chilies' and 'Sichuan pepper' directly on top of the meat.
- Heat 'massive amounts of oil' to the smoking limit. Violently splash this boiling oil directly over the chilies ('SIZZLE!!!').
- The hot oil explosively extracts the chili/pepper aromas. Served to the table while the meat is literally boiling in a sea of oil.
Learn more Spice, substitutes, tips
Key spices
Exploded chili heat (La) and Sichuan pepper numbness (Ma) via boiling oil
Substitutes at Japanese supermarkets
(Can be made with Japanese shabu-shabu sliced pork)
Pairing
Cold Beer / White Rice(drain oil and top)
Trivia
[Trivia] Originated in the 1930s in Zigong, Sichuan, created by laborers to deliciously cook beef. Alongside 'Shui Zhu Yu', it is the absolute peak of rice thieves, unconditionally named as the ultimate 'feast' in modern China.
Eating tips & etiquette
[Unique Eating] DO NOT drink the soup or oil. Rescue the silky pork slices from the blazing red sea of oil with chopsticks, drain well, and eat. The meat is protected by the starch coating, remaining astonishingly fluffy inside, contrasting perfectly with the spicy oil exterior.
Allergen
Pork, Soybeans, Wheat (Soy sauce), Sesame (Depends on chili oil)