Sichuan Shui Zhu Pork Slices (Water-Boiled Pork)
水煮肉片 · shuǐ zhǔ ròu piàn
My grandmother in Neijiang’s old textile district made this every Friday — she called it ‘payday firepot’. She used pork from the neighbor’s backyard pig, sliced it with a cleaver on a bamboo cutting board, and always added a spoonful of homemade chili oil she kept in a blue-glazed jar.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pork loin猪里脊🛒 local300 g
- egg white蛋清🛒 local30 ml
- dried chili flakes干辣椒碎🏮 asian8 g
- sesame oil芝麻油🏮 asian5 ml
- Shaoxing wine绍兴酒🏮 asian15 ml
pork loin: Slice against the grain, 3 mm thick — freeze 10 min first for control
egg white: Tenderizes and binds marinade — substitute 1 tsp cornstarch + 1 tsp water if allergic
dried chili flakes: Use coarse-ground facing-heaven chilies — avoid fine powders which burn easily
sesame oil: Added at end for aroma — never cook with high heat
Shaoxing wine: Substitute dry sherry if unavailable — do not use cooking wine with salt
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Instructions
1Marinate pork: Combine pork slices, egg white, 1 tsp cornstarch, 1 tbsp Shaoxing wine, and ½ tsp white pepper. Mix well and rest 12 minutes.
混合静置
2Heat 2 tbsp oil in a wok. Add 1 tbsp doubanjiang and stir-fry over medium-low heat until oil separates and turns brick-red — about 90 seconds.
炒出红油
🔍 Look for Medium-low 90 秒 · 90 secondsVisual: 红油在酱体边缘聚成小洼Red oil pools around edges of paste
You know it's right when: 气泡变缓、色泽加深——即可进行下一步Bubbles slow and deepen in color — ready to proceed
3Add 450 ml water. Bring to gentle simmer. Carefully slide in marinated pork slices — do not stir for 1 minute.
滑入静置
4Stir gently to separate slices. Simmer 2 minutes until pork is fully opaque and no pink remains.
轻搅煮熟
🔍 Look for Medium-low 2 分钟 · 2 minutesVisual: 肉片呈均一浅褐色；渗出汁液清亮Pork turns uniform pale tan; juices run clear
You know it's right when: 边缘微卷——中心按压有弹性Edges curl slightly — center firm but springy to touch
5Turn off heat. Stir in sesame oil and reserved dried chili flakes. Top with raw scallion greens.
关火淋油撒椒
Tips
- · Always slice pork against the grain — it shortens muscle fibers for tenderness.
- · Doubanjiang must be stirred constantly while frying — it burns in seconds if left unattended.
- · For extra richness, stir in 1 tsp oyster sauce at the simmering stage — enhances umami without overpowering.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
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