Shui Zhu Pork

Szechuan braised Pork in a spicy broth

Ingredients:

650 g pork chops sliced thin or the shop perpared sliced pork stir fry.

1 bunch of bok choy, spinach or other greens , left whole cut into pieces you decide

2/3 tbsp of soy sauce

4 tablespoons corn or potato flour/starch

2 tablespoon Chinese cooking wine

3 tablespoon water , or slightly more if needed

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

4 star anises

8-12 dried chili pepper

2 teaspoon Sichuan pepper

2 tablespoon chilli bean sauce (doubajiang)

1 tablespoon of fermented and salted black soy beans (douchi) (optional)

water as needed

3 tablespoons cooking oil

6 garlic cloves , sliced

2 thumb ginger , sliced

1 stick of celery sliced

1-2 shallots or onion sliced

1 tsp of sesame oil (optional)

Method

650 g pork chops sliced thin or the shop perpared sliced pork stir fry.

1 bunch of bok choy, spinach or other greens , left whole cut into pieces you decide

2/3 tbsp of soy sauce

4 tablespoons corn or potato flour/starch

2 tablespoon Chinese cooking wine

3 tablespoon water , or slightly more if needed

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

4 star anises

8-12 dried chili pepper

2 teaspoon Sichuan pepper

2 tablespoon chilli bean sauce (doubajiang)

1 tablespoon of fermented and salted black soy beans (douchi) (optional)

water as needed

3 tablespoons cooking oil

6 garlic cloves , sliced

2 thumb ginger , sliced

1 stick of celery sliced

1-2 shallots or onion sliced

1 tsp of sesame oil (optional)

 

Instructions

In a bowl prepare the pork by adding the soy sauce, corn flour/starch, cooking wine and a tbsp of water if needed. Combine well covering the pork evenly with the flour and set aside for 10 minutes. The pork slices should be well coated with the flour this keeps the pork tender.

 

In a wok, add 1 tablespoon of oil, fry the chili pepper and Sichuan peppercorn, star anise over a low heat until you start smell their aromatics, then remove half the chili peppers and half the sichuan peppercorns this is to serve over the cooked dish as a final seasoning. Next add more oil to the pan if need, then add ginger, garlic and scallion whites, cook for around another 30 seconds.

Add the chilli bean sauce and fermented black beans, fry until you can see the red oil leaching out from the chilli bean paste.

Pour around approx 1.5 – 2L water in. Simmer for around 15-20 minutes covered with a lid. 

In the meantime, in another pot, cook the greens, 30 seconds in boiling water for the spinach or if cooking the bok choy steam whole with a lid on until tender, then add a pinch of salt and the sesame oil to finish. Transfer the greens into the bottom of the serving bowl(s).

 

Toss the pork again in the flour mixture to make sure the pieces are evenly coated. Turn up the heat to full then start adding the pork slices into the pot and cook until the broth begins to boil. allow the meat to cook for around 20 to 30 seconds and transfer out of the broth immediately, you just need to cook the meat enough to remove rawness yet preserving the meat’s tenderness. Once the meat is removed add the sliced celery and shallot or onion to the pot and again turn up the cooker to full heat until boiling then wait for around 1 until the vegetables are tender.

 

Put the greens into the bottom of the serving bowls, then added the meat and then pour over the cooking broth with the cooked vegetables. garish each bowl with the dried chili and sichuan peppercorns next

Heat up around 2 tablespoons of cooking oil until its near to smoking point, then poured the oil over the prepared serving bowls covering the spices, meat and vegetables.

 

Serve with a final garnish of the scallion greens. Serve immediately the idea is to enjoy the dish hot and tender.

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