Shui Zhu Rou Pian
Ingredients: garlic, ginger, scallions (white part), water, cornstarch · 30 min cook time · 620kcal · ~₩21,400
Ingredients
4cloves garlic, 4slices ginger, 4stalks scallions (white part), 3Tbsp water, 1Tbsp cornstarch, 350g pork loin, 0.25tsp salt, 0.25tsp ground black pepper, 1ea egg white, 3Tbsp cooking oil, 1handful dry red chilies, 1Tbsp Sichuan peppercorns, 1pack bean sprouts, 1stalk Chinese celery, 1head Chinese leaf lettuce, 0.5Tbsp red chili flakes, 3Tbsp Sichuan doubanjiang, 1Tbsp Chinese fermented chopped chilies (duo jiao), 3cups water or beef stock, 1Tbsp diced garlic, 1Tbsp scallions (green part), 1Tbsp cilantro, 1tsp roasted sesame seeds
Instructions
1. Make aromatic water: Combine 4 cloves of garlic, 4 slices of ginger, 4 white parts of scallions, and 3 Tbsp of water in a food processor. Blend, then strain through a fine sieve, reserving the chopped aromatics for later.
2. Add 1 Tbsp of cornstarch to the strained aromatic liquid and mix well. This will be the base for the velveting marinade.
3. Slice 350g of pork loin thinly into 1/8-inch thick pieces.
4. Marinate the pork with 1/4 tsp of salt, 1/4 tsp of ground black pepper, the aromatic water and starch mixture, and one egg white. Stir gently in one direction until the meat absorbs all the liquid. Set aside.
5. Make da kou la jiao: Add 1 Tbsp of cooking oil to a wok. Add dry red chilies first and stir for a minute, then add Sichuan peppercorns. Stir over low heat for 2-3 minutes or until the red chilies' color turns slightly darker. Transfer to a cutting board, leaving the oil behind.
6. Chop the chilies and crush the Sichuan peppercorns finely with the edge of a cleaver. Keep the chilies larger in size.
7. Prepare vegetables: Use bean sprouts, Chinese celery (or Western celery, julienned), and Chinese leaf lettuce (or romaine lettuce). Transfer them into a serving bowl and set aside.
8. Make spicy broth: To the same wok, add 3 Tbsp of oil and the reserved chopped aromatics. Stir until fragrant.
9. Add 1/2 Tbsp of red chili flakes, 3 Tbsp of Sichuan doubanjiang, and 1 Tbsp of Chinese fermented chopped chilies (duo jiao).
10. Pour in 3 cups of water or beef stock and bring to a boil. Let it simmer for a few minutes for flavors to combine.
11. Optionally, use a sieve to fish out all solid ingredients to make the broth clean.
12. Poach the pork: Gently stir to loosen the slices. Turn the heat to medium-low and keep everything at a light simmer for one minute. Do not overcook.
13. Transfer the meat into the serving bowl with the vegetables, then pour in the broth.
14. Garnish with diced garlic, reserved green scallions, cilantro, roasted sesame seeds, and the prepared dao kou la jiao.
15. Heat 3 Tbsp of cooking oil until smoking hot and splash it onto the dish.
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