Sichuan Chinese · China

Shallot and Garlic Sichuan-Style Boiled Pork

Name: Shallot and Garlic Sichuan-Style Boiled Pork
Total time: 37 min
Yield: 4 servings
Cuisine: Sichuan Chinese
Ingredients: 1 lb pork tenderloin; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp sugar; 1 tbsp Sichuan peppercorns; 10 cups water; 1 tbsp ginger, grated; 1 tbsp garlic, minced; 1 tbsp shallot, minced; 1 tsp garlic powder

A savory and aromatic twist with shallot and garlic, intensifying the broth's depth.

37 minutes4 servings

Method

Before simmering the pork, stir in minced shallot and garlic powder into the broth.
Bring water, soy sauce, rice vinegar, sugar, Sichuan peppercorns, ginger, and garlic to a boil.
Add pork and simmer for 20 minutes.
Let rest for 5 minutes before slicing.
Serve with the broth.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Mains China recipes

Read in another language

More Sichuan Chinese recipes →