Spicy Szechuan Boiled Pork

This dish features tender slices of pork cooked in a spicy, aromatic broth, reminiscent of the traditional 水煮肉片. It's perfect for those who enjoy bold flavors and a bit of heat.

Steps

1. In a bowl, marinate the pork slices with soy sauce, rice wine, cornstarch, and sesame oil for about 15 minutes. 2. In a pot, heat the chicken broth over medium heat and add minced garlic, ginger, and Sichuan peppercorns. 3. Once the broth is simmering, add the marinated pork slices and cook for 3-4 minutes until they are just cooked through. 4. Remove the pork with a slotted spoon and set aside. 5. In the same pot, add chili oil and adjust salt to taste. 6. Serve the pork slices in a bowl and ladle the hot broth over them, garnishing with chopped green onions.

200g pork loin, thinly sliced 1 tablespoon soy sauce 1 tablespoon rice wine 1 teaspoon cornstarch 1 teaspoon sesame oil 2 cups chicken broth 1 tablespoon chili oil 2 cloves garlic, minced 1 tablespoon ginger, minced 2 green onions, chopped 1 tablespoon Sichuan peppercorns Salt to taste