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Sliced Pork in Spicy Broth

Name: Sliced Pork in Spicy Broth
Total time: 25 min
Yield: Serves 4
Cuisine: China
Ingredients: 300g Thin-Sliced Pork Loin; 1/4 head Cabbage; 2 tbsp Doubanjiang; 1 tsp Sichuan Peppercorn; 3 cloves Garlic; 2 tsp Potato Starch; 1 tbsp Soy Sauce

Main Dish

⏱ 25 min

👥 Serves 4

Difficulty ⭐⭐

Sliced pork and vegetables in a fiery chili-and-Sichuan-pepper broth — a signature Sichuan dish.

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📖 The Story Behind This Dish

\'Shuizhu\' literally means \'boiled in water,\' but the dish is anything but plain — rich with chili and oil, and visually dramatic. Though often associated with restaurants, spice-loving households do make it for weekend meals, making it a fitting anchor dish for this batch.

🌆 Where it's eaten: A dish that showcases Sichuan cuisine's signature numbing heat at full volume.

🥕 Ingredients (serves 4)

Thin-Sliced Pork Loin 300g
Cabbage 1/4 head
Doubanjiang 2 tbsp
Sichuan Peppercorn 1 tsp
Garlic 3 cloves
Potato Starch 2 tsp
Soy Sauce 1 tbsp

👩‍🍳 Instructions

Coat the pork with potato starch. Roughly chop the cabbage.
Blanch the cabbage briefly in a pot and transfer to a serving bowl.
In the same pot, heat oil and cook the doubanjiang, Sichuan pepper, and garlic until fragrant.
Add water and soy sauce and bring to a boil.
Add the pork and simmer until it changes color.
Pour the meat and broth over the cabbage to finish.

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