Sui Zhu Rou Pian (Water Cooked Pork Slices)

suizhurou.jpg - 44255 Bytes


150g fillet of pork
1/2 tbsp corn starch
1 egg white
25g garlic stalk
1/4 tsp msg
50g beanstalk
5g tsp sichuan pepper
25g dried chillies
pinch of sugar
1 tsp dark soy sauce
2 tbsp stock
1/2 tsp salt
1/4 tsp msg
dash of ground white pepper 4 tbsp peanut oil for stirfrying


Cut the fillet of pork into thin slices. Parboil the slices in boiling water. Cool and blend in the beaten white of one egg and the conrstarch mixture. Set aside.

Cut the garlic stalks into 30mm lengths.

Wash and dry the beanstalk and stirfry in a tablespoon of oil, adding the salt and msg to taste and place the beanstalk at the bottom of the serving plate.

Fry the dried chillies and sichuan pepper in a tablespoon of hot oil. Remove, strain, finely mince and place in a small bowl.

Use the same oil, add stock, pepper, dark soy sauce, msg, sugar, salt fry for a few seconds. Add the parboiled pork fillet, continue to stirfry till 75% done. Place the portk on top of the cooked beanstalk.

Sprinkle the fried minced chillies, sichuan pepper and garlic stalk over the pork.

Heat 2 tablespoons of hot oil and pour over the entire dish.

Note: The photo is Sui Zhu Niu Rou (Water Cooked Beef), the original beef version of the dish.

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