Sichuan Mala Boiled Pork Slices (Shuizhu Rou Pian) Recipe
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This is an authentic Sichuan Shuizhu Rou Pian (Sichuan Boiled Pork Slices) recipe, featuring tender pork tenderloin and crunchy celtuce in a spicy mala sauce.
📝 Editor's Notes
Today, we're sharing a recipe for authentic Sichuan Shuizhu Rou Pian, a dish renowned for its exquisite harmony of tender pork tenderloin and crisp celtuce (Gōngcài).
This dish, deeply imbued with spicy and numbing mala sauce, might appear complex in preparation, but the more care you put into it, the deeper the flavor you'll achieve.
The key lies in perfectly cooking the pork tenderloin until it's tender and preserving the crunchy texture of the celtuce.
This exotic and flavorful Shuizhu Rou Pian will elevate your ordinary dinner table into something special, making it a perfect dish for family and friends to gather around.
We hope you fully experience the unique charm of Sichuan cuisine.
🛒 Ingredient Tips
The key ingredients that determine the taste of Shuizhu Rou Pian are pork tenderloin, celtuce (Gōngcài), and Sichuan peppercorns (Huājiāo).
For the pork tenderloin, choose a fresh cut with a vibrant pink color and a glossy sheen to ensure a tender texture.
Avoid meat that looks pale or has accumulated blood.
If using dried celtuce, ensure it is rehydrated sufficiently to achieve its characteristic crisp texture; fresh celtuce should be thoroughly washed.
For the numbing mala sensation, select high-quality Sichuan peppercorns with a strong, clean aroma.
If difficult to find locally, we recommend searching for high-quality products like 'Yinchuan Sichuan Peppercorns (Yínchuān Huājiāo)' at online Chinese grocery stores.
Good ingredients make good food.
🔄 Substitution Guide
While the core ingredients of this recipe – pork tenderloin, celtuce (Gōngcài), and Sichuan peppercorns (Huājiāo) – are difficult to substitute, there are a few alternatives if necessary.
Instead of pork tenderloin, you can use tender pork loin or chicken tenderloin, though the unique tenderness and flavor of pork tenderloin might be slightly reduced.
For celtuce's appealing crunchy texture, if you're looking for a similar bite, try rehydrated wood ear mushrooms or thinly sliced boiled lotus root.
However, you won't get the distinct bitter and fresh taste of celtuce.
If Sichuan peppercorns (Huājiāo) are hard to find, you can use general sansho pepper (Japanese prickly ash) or a mix of Cheongyang chili peppers and bird's eye chilies for heat.
Keep in mind that the characteristic numbing mala flavor might be weaker in such cases.
🥘 Ingredients
👨🍳 Cooking Points
There are several crucial cooking points for making delicious Shuizhu Rou Pian.
First, it's vital to cook the pork tenderloin quickly, just until the pink color disappears, to keep it tender, as overcooking can make it tough. This is the key!
Second, celtuce (Gōngcài) is essential for the dish's unique crisp and crunchy texture, so it's best not to substitute it with other vegetables.
Without this texture, it's hard to call it Shuizhu Rou Pian.
Third, to maximize the numbing flavor of the mala sauce, the Sichuan peppercorns (Huājiāo) should be stir-fried in oil over low heat until fragrant, then chopped and added to the sauce.
Remembering these three points will help you make delicious Shuizhu Rou Pian without fail.
👨🍳 Directions
Slice 500g of pork tenderloin thinly into 0.5 cm (about 0.2 inch) thick pieces.
In a bowl, add 1 tsp salt, 1 tsp black pepper, 1 tbsp Haitien Light Soy Sauce (Hǎitiān Jiàngyóu), and 1 tbsp Shaoxing Wine (Fèngjiāng Jiǔ) to the sliced pork tenderloin. Mix well by hand to marinate.
Separate the whites from 2 eggs. Add 2 tbsp potato starch to the egg whites and mix well to create an egg-starch slurry.
Pour the egg-starch slurry over the marinated pork and mix thoroughly to coat the meat. Add 1 tbsp cooking oil and mix again, then refrigerate briefly.
Prepare 5 stalks of celtuce (Gōngcài), 5 scallions, and 5 stalks of water dropwort (Minari) by cutting them into bite-sized pieces suitable for eating with the meat. Wash them thoroughly with water.
Finely mince one thumb-sized piece of ginger (about 1 oz or 28g) so it's not noticeable when eaten, and prepare 15 minced garlic cloves. (Reserve some for topping.)
In a wok, add 10g of Yinchuan Sichuan Peppercorns (Yínchuān Huājiāo) and 35g of Chaotian Dried Chili Peppers (Cháotiān Gānjiaō). Add a generous amount of canola oil and stir-fry over low heat until the chili peppers are almost deep-fried and crispy. Drain the chili peppers and Sichuan peppercorns using a sieve.
Finely chop the fried chili peppers and Sichuan peppercorns with a knife to create a chopped chili-peppercorn topping.
In the same wok, add more canola oil. Add minced ginger and minced garlic (in a 1:1 ratio) and stir-fry. Then add 30g of Pixian Doubanjiang (Píxiàn Dòubànjiàng) and stir-fry until the oil turns red, creating a 'red oil' (Hóngyóu).
Once the oil has turned red, add 800ml water, 1 tsp salt, 1 tsp Ajinomoto MSG, 1/2 tsp sugar, and 1/2 tsp black pepper. Bring to a boil.
Gradually add 2-3 tbsp of starch slurry, observing the consistency and adjusting the thickness as needed, keeping in mind the difference in viscosity when hot versus cool.
Once the sauce is boiling, add the refrigerated pork tenderloin. Cook just until the pink color disappears, then immediately turn off the heat to stop the cooking process.
In a serving bowl, first arrange the prepared celtuce (Gōngcài), scallions, water dropwort (Minari), 30 pieces of Sichuan Peppercorns (Huājiāo), 15 pieces of dried chili peppers, and a pinch of salt.
Place the cooked pork tenderloin and sauce over the vegetables. Evenly sprinkle the prepared chopped chili-peppercorn topping and the reserved minced garlic for topping.
In a clean pan, heat fresh canola oil until it starts to smoke or reaches its smoke point. Pour the hot oil over the toppings to finish the dish.
Garnish with reserved minced scallions for topping, if desired.
💡 Tips
To maintain tender pork, do not overcook the pork tenderloin; poach it quickly until just the pink color disappears.
Celtuce (Gōngcài) is a crucial ingredient for the texture of Shuizhu Rou Pian, so be sure to use it and do not substitute with other vegetables like scallions or water dropwort (Minari). (However, scallions and water dropwort can be used as substitutes for garlic sprouts or Chinese celery.)
For the numbing sensation of mala, use high-quality Sichuan peppercorns (Huājiāo) to ensure a rich aroma. If hard to find locally, check online Chinese grocery stores.
Shuizhu Rou Pian uses a generous amount of oil to enhance the flavors of the ingredients. The ample oil might seem greasy after cooking, but scooping up the meat and vegetables together, letting excess oil drip off slightly, and eating with rice will allow you to properly enjoy its rich flavor.
📦 Storage & Reuse
Shuizhu Rou Pian is best enjoyed immediately after preparation, while still warm.
Leftovers should be refrigerated and ideally consumed within 2-3 days.
Freezing is not recommended as it can alter the sauce's viscosity and the vegetables' texture.
However, you can freeze the sauce separately and then cook fresh meat and vegetables to combine later.
When reheating refrigerated Shuizhu Rou Pian, it's better to warm it gently in a pot over low heat or steam it rather than using a microwave, to maintain its moisture.
Adding a little water can also prevent the sauce from reducing too much.
🥢 Who This Is For
We highly recommend this Shuizhu Rou Pian to those who love spicy and numbing flavors.
It's especially perfect for enjoying with family or friends on a rainy day or when you're craving something spicy to relieve stress.
It's excellent as a side dish with rice, and it pairs wonderfully with a cold beer or Chinese baijiu.
For accompanying dishes, consider preparing a plain egg fried rice or a soft silken tofu dish to balance the intense flavors.
You'll surely have a rich and satisfying meal.
🔥 Nutrition Info
Based on its ingredients, a bowl of Shuizhu Rou Pian is rich in protein and contains a moderate amount of fat.
Using 500g of pork tenderloin, you can expect approximately 350-450 kcal per serving.
Protein is estimated to be around 30-40g, fat 20-30g, and carbohydrates 15-25g (excluding rice).
Pork tenderloin, being a lean, high-protein food, is also excellent for post-workout nutrition.
However, due to the cooking oil and Pixian Doubanjiang (Píxiàn Dòubànjiàng) in the mala sauce, the fat content can be high.
If you need to manage calories, consider adjusting the sauce quantity or reducing the oil used.
With a generous amount of vegetables, it's a balanced meal providing vitamins and dietary fiber too.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Sichuan Mala Boiled Pork Slices (Shuizhu Rou Pian) Recipe?
- Main ingredients include Pork tenderloin, Salt, Black pepper, Haitien Light Soy Sauce (Hǎitiān Jiàngyóu), Shaoxing Wine (Fèngjiāng Jiǔ). The key ingredients that determine the taste of Shuizhu Rou Pian are pork tenderloin, celtuce (Gōngcài), and Sichuan peppercorns (Huājiāo). For the pork tenderloin, choose a fresh cut with a vibrant pink color and a glossy sheen to ensure a tender texture. Avoid meat that looks pale or has accumulated blood. If using dried celtuce, ensure it is rehydrated sufficiently to achieve its characteristic crisp texture; fresh celtuce should be thoroughly washed. For the numbing mala sensation, select high-quality Sichuan peppercorns with a strong, clean aroma. If difficult to find locally, we recommend searching for high-quality products like 'Yinchuan Sichuan Peppercorns (Yínchuān Huājiāo)' at online Chinese grocery stores. Good ingredients make good food.
- Q. What are the key tips for making Sichuan Mala Boiled Pork Slices (Shuizhu Rou Pian) Recipe?
- There are several crucial cooking points for making delicious Shuizhu Rou Pian. First, it's vital to cook the pork tenderloin quickly, just until the pink color disappears, to keep it tender, as overcooking can make it tough. This is the key! Second, celtuce (Gōngcài) is essential for the dish's unique crisp and crunchy texture, so it's best not to substitute it with other vegetables. Without this texture, it's hard to call it Shuizhu Rou Pian. Third, to maximize the numbing flavor of the mala sauce, the Sichuan peppercorns (Huājiāo) should be stir-fried in oil over low heat until fragrant, then chopped and added to the sauce. Remembering these three points will help you make delicious Shuizhu Rou Pian without fail.
- Q. How should I store leftover Sichuan Mala Boiled Pork Slices (Shuizhu Rou Pian) Recipe?
- Shuizhu Rou Pian is best enjoyed immediately after preparation, while still warm. Leftovers should be refrigerated and ideally consumed within 2-3 days. Freezing is not recommended as it can alter the sauce's viscosity and the vegetables' texture. However, you can freeze the sauce separately and then cook fresh meat and vegetables to combine later. When reheating refrigerated Shuizhu Rou Pian, it's better to warm it gently in a pot over low heat or steam it rather than using a microwave, to maintain its moisture. Adding a little water can also prevent the sauce from reducing too much.
- Q. How many calories are in Sichuan Mala Boiled Pork Slices (Shuizhu Rou Pian) Recipe?
- Based on its ingredients, a bowl of Shuizhu Rou Pian is rich in protein and contains a moderate amount of fat. Using 500g of pork tenderloin, you can expect approximately 350-450 kcal per serving. Protein is estimated to be around 30-40g, fat 20-30g, and carbohydrates 15-25g (excluding rice). Pork tenderloin, being a lean, high-protein food, is also excellent for post-workout nutrition. However, due to the cooking oil and Pixian Doubanjiang (Píxiàn Dòubànjiàng) in the mala sauce, the fat content can be high. If you need to manage calories, consider adjusting the sauce quantity or reducing the oil used. With a generous amount of vegetables, it's a balanced meal providing vitamins and dietary fiber too.
- Q. Can I substitute ingredients in Sichuan Mala Boiled Pork Slices (Shuizhu Rou Pian) Recipe?
- While the core ingredients of this recipe – pork tenderloin, celtuce (Gōngcài), and Sichuan peppercorns (Huājiāo) – are difficult to substitute, there are a few alternatives if necessary. Instead of pork tenderloin, you can use tender pork loin or chicken tenderloin, though the unique tenderness and flavor of pork tenderloin might be slightly reduced. For celtuce's appealing crunchy texture, if you're looking for a similar bite, try rehydrated wood ear mushrooms or thinly sliced boiled lotus root. However, you won't get the distinct bitter and fresh taste of celtuce. If Sichuan peppercorns (Huājiāo) are hard to find, you can use general sansho pepper (Japanese prickly ash) or a mix of Cheongyang chili peppers and bird's eye chilies for heat. Keep in mind that the characteristic numbing mala flavor might be weaker in such cases.
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