Shui Zhu Pork- Szechuan Pork in Spicy Broth

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Infamous Szechuan pork in Chili Broth but an outstanding Shui Zhu dish you should never miss. Like most of the Szechuan dishes, it is simple as long as the ingredients are well prepared.

Prep Time: 10 minutes. Cook Time: 20 minutes. Total Time: 30 minutes.

1 small bunch of bean sprouts

1 small bunch of oyster mushrooms , break into smaller pieces

coriander for garnishing

subheading: Pork seasonings:

200 g pork butt or pork tenderloin , highly recommend the butt

½ tbsp. Shaoxing wine , optional

pinch of salt

¼ tsp. sugar

1 tbsp. light soy sauce

1 tbsp. oyster sauce , optional

1 tsp. vegetable cooking oil

white pepper

3 tbsp. starch 3 tbsp. water

subheading: 刀口辣椒 Chopped Chili and Sichuan Peppercorn:

12 to 20 dried chili pepper , or as needed

1 tbsp. Sichuan pepper

subheading: Broth:

4 tbsp. vegetable cooking oil , divided

2 tbsp. doubajiang , or half doubanjiang and half hot pot soup base

800 ml hot water as needed

2 green onions , white part cut into 2cm long and green pert chopped

3 garlic cloves , chopped

1 thumb ginger , sliced

1 tbsp. light soy sauce

¼ tsp. sugar

Note: Ingredients may have been altered from the original.

Directions at chinasichuanfood.com

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