There’s something incredibly satisfying about a dish that combines vibrant flavors and a warm, comforting broth—especially when it takes less than 30 minutes to bring it all together! I discovered this Szechuan Pork in Spicy Broth on a chilly evening when I was craving something bold and hearty. The first whiff of garlic and ginger wafting through my kitchen instantly transported me to my favorite noodle shop, where each bite dances on the palate with layers of flavor and a comforting warmth.
This dish is a perfect antidote for anyone tired of the fast-food monotony that creeps in during busy weeks. Featuring tender slices of pork nestled in a fragrant broth with a kick from dried chilies and Sichuan peppercorns, it captivates the senses while being surprisingly easy to prepare. The best part? It’s versatile enough to accommodate your veggie favorites, making it a fabulous centerpiece for a cozy dinner or a lively gathering with friends. So grab your wok, and let’s make some magic happen in your kitchen!
Why is Szechuan Pork in Spicy Broth unforgettable?
Bold flavors: The combination of garlic, ginger, and spices create a mix that bursts with excitement in every bite.
Quick & Easy: In just 30 minutes, you can bring restaurant-quality warmth to your table without any fuss.
Healthy Comfort: Packed with nutrients from fresh vegetables like bean sprouts and mushrooms, it’s comfort food you can feel good about.
Customizable: Feel free to add your favorite veggies or adjust the spice levels to suit your taste.
Crowd-Pleasing: Whether it’s a cozy night in or a gathering with friends, this dish is sure to impress everyone at the table.
Elevate your next meal with this delightful recipe and discover why it’s loved by so many!
Szechuan Pork in Spicy Broth Ingredients
• Get ready to spice up your cooking with this flavorful dish!
For the Pork Marinade
- 200 g pork butt or pork tenderloin – Choose tenderloin for a quicker cook or pork butt for more flavor.
- 1/2 tbsp Shaoxing wine – This adds depth and a slight sweetness to the meat.
- pinch salt – Enhances all the rich flavors of the dish.
- 1 tbsp light soy sauce – Provides a savory saltiness that complements the pork.
- 1 tbsp oyster sauce – Adds umami richness that elevates the entire broth.
- white pepper – A dash brings a gentle heat and aromatic note.
- 3 tbsp starch – Helps create a velvety texture around the marinated pork.
- 3 tbsp water – Used to mix with the starch for a smooth coating.
For the Broth
- 12-20 dried chili pepper – Adjust to your preference for spice; these will give the broth its signature heat.
- 1 tbsp Sichuan pepper – Imparts a unique numbing sensation and vibrant flavor that is quintessential in Szechuan cooking.
- 4 tbsp vegetable cooking oil – Used for sautéing and enhances the fragrance of the spices.
- 2 tbsp doubanjiang – This fermented chili bean paste adds unbelievable depth and color to your broth.
- 800 ml hot water – Creates the base for your flavorful broth.
- 1/4 tsp sugar – Balances the heat and acidity for a well-rounded taste.
For the Vegetables and Garnish
- 1 small bunch bean sprouts – Provides crunch and freshness when blanched.
- 1 small bunch oyster mushrooms – Their tender texture makes for a delightful addition in every slurp.
- 2 green onions – Adds a layer of sharpness and brightness.
- 3 garlic cloves – Infuses the broth with aromatic goodness.
- 1 thumb ginger – A fresh kick that complements the spices beautifully.
- coriander for garnishing – Brightens up your dish and adds a refreshing flavor.
Get ready to create an unforgettable Szechuan Pork in Spicy Broth that will have everyone coming back for more!
How to Make Szechuan Pork in Spicy Broth
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Slice the Pork: Thinly slice 200 g of pork butt or tenderloin and season it with a pinch of white pepper, 1/2 tbsp Shaoxing wine, 1 tbsp light soy sauce, and 1 tbsp oyster sauce. Mix well and set aside for 15 minutes, then coat with 3 tbsp starch mixed with 3 tbsp water.
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Prepare the Spices: In a dry wok, heat 12-20 dried chili peppers and 1 tbsp Sichuan peppercorn over medium heat until slightly aromatic, then let cool and chop them roughly.
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Sauté Aromatics: In the same wok, add 4 tbsp vegetable oil and sauté 2 tbsp doubanjiang until it turns a rich red color. Add chopped garlic, ginger, and green onion sections, frying for about 1 minute until fragrant.
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Simmer the Broth: Incorporate 1/3 of the chopped chili peppers and Sichuan peppercorn into the wok. Pour 800 ml of hot water into the pot and season the broth with 1/4 tsp sugar and 1 tbsp light soy sauce. Let it simmer gently for 5-8 minutes.
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Blanch the Vegetables: While the broth simmers, blanch a small bunch of bean sprouts and oyster mushrooms in boiling water. Once cooked, lay them in the bottom of your serving bowl.
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Cook the Pork: Add 1 tsp of vegetable oil to the marinated pork and mix. Increase heat and add the pork slices to the boiling broth, cooking for just 20-30 seconds until tender. Remove promptly to keep the meat juicy.
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Assemble and Serve: Pour the simmering broth over the layered vegetables in the bowl. Top it with fresh garlic, chopped peppers, green onions, and a sprinkle of white sesame seeds. Drizzle 2 tbsp of hot oil on top and garnish with coriander before serving.
Optional: Add a sprinkle of crushed peanuts for extra crunch.
Exact quantities are listed in the recipe card below.
What to Serve with Szechuan Pork in Spicy Broth?
Transform your meal into a feast by pairing delightful sides and drinks that enhance the rich, zesty flavors of this dish.
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Steamed Jasmine Rice: The subtle floral notes of jasmine rice soak up the savory broth, making every bite perfect.
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Garlic Noodles: These elevate the meal with a deliciously garlicky twist, perfectly complemented by the spicy broth.
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Crispy Spring Rolls: The crunch of these rolls offers a delightful contrast to the warm soup and spicy pork.
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Sichuan Pickled Vegetables: Their tangy crunch adds an extra layer of flavor that brightens the dish and cleanses the palate.
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Chilled Sesame Cucumber Salad: Refreshing and cool, this salad pairs wonderfully with the dish’s warmth and adds a crisp texture.
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Chardonnay or Riesling: A chilled glass of these white wines balances the heat with their bright acidity and fruity undertones.
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Fried Tofu Bites: Crispy on the outside and soft inside, these bites offer a satisfying contrast while soaking up the broth.
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Mango Sticky Rice: For dessert, this sweet treat balances the heat with its creamy coconut milk and sweet mango.
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Herbal Tea: A calming herbal tea, like chamomile or mint, can aid digestion and soothe the senses after enjoying this spicy meal.
Szechuan Pork in Spicy Broth Variations
Don’t hesitate to get creative and make this dish your own—your kitchen is your canvas!
- Vegetable-Packed: Add bok choy or zucchini for extra freshness and crunch, transforming this dish into a delightful veggie medley.
- Protein Swaps: Substitute chicken thighs or firm tofu for a different protein profile—both absorb the broth’s flavors beautifully.
- Gluten-Free: Use gluten-free soy sauce and oyster sauce to keep all the wonderful flavors while accommodating dietary needs.
- Mushroom Magic: Experiment with shiitake or enoki mushrooms for an earthy flavor that adds a unique twist to the broth.
- Extra Heat: Include fresh chili slices or a touch of chili oil for those who crave an extra punch in their spicy experience.
- Noodle Option: Serve over rice noodles for a comforting, hearty meal that adds extra texture to every spoonful.
- Coconut Creamy: Stir in a splash of coconut milk for a luxurious, creamy broth that still retains the quintessential Szechuan flair.
- Herb Infusion: Try adding Thai basil or mint as a fresh garnish to elevate the flavor profile and add an aromatic surprise.
Make Ahead Options
These Szechuan Pork in Spicy Broth are perfect for meal prep enthusiasts! You can slice the pork and marinate it with the spices up to 24 hours in advance, which allows the flavors to deepen and enhances tenderness. Additionally, you can prepare the broth and blanch the vegetables ahead of time, storing them separately in the refrigerator for up to 3 days. To maintain the quality, store the marinated pork and broth in airtight containers; this way, they remain flavorful and fresh. When you’re ready to serve, simply heat the broth, cook the marinated pork quickly, and combine everything with the vegetables for restaurant-quality results with minimal effort!
Expert Tips for Szechuan Pork in Spicy Broth
- Meat Matters: Use tender pork tenderloin for tender slices or pork butt for richer flavor. Avoid overcooking to keep it juicy.
- Spice Control: Adjust the number of dried chili peppers to meet your heat preference—start with fewer if you’re sensitive to spice.
- Starch Trick: Mixing pork with starch creates a silky texture that enhances the experience. Ensure the marinade is even for best results.
- Flavor Boost: Fresh garlic and ginger are essential; don’t skimp! Their aroma transforms the broth into something truly delightful.
- Serve Hot: Pour the broth over the vegetables just before serving to ensure everything stays warm and fresh. Enjoy your Szechuan Pork in Spicy Broth!
Storage Tips for Szechuan Pork in Spicy Broth
- Room Temperature: This dish is best enjoyed fresh, but if you need to wait, keep it at room temperature for no more than 2 hours.
- Fridge: Store any leftovers in an airtight container for up to 3 days. Ensure the pork and broth are combined to retain moisture.
- Freezer: For longer storage, freeze the broth and pork separately in airtight containers for up to 2 months. Be sure to cool the broth completely before freezing.
- Reheating: To reheat, thaw overnight in the fridge, then warm gently on the stove over low heat, adding a splash of water if necessary to refresh the broth. Enjoy your Szechuan Pork in Spicy Broth!
Szechuan Pork in Spicy Broth Recipe FAQs
What kind of pork should I use for Szechuan Pork in Spicy Broth?
Absolutely! For this dish, I recommend using pork tenderloin for tender slices or pork butt for a richer flavor profile. Both options work beautifully; just be careful not to overcook the meat to keep it juicy and flavorful.
How should I store leftovers of Szechuan Pork in Spicy Broth?
After enjoying your meal, any leftovers should be placed in an airtight container and stored in the fridge for up to 3 days. Make sure to combine the pork with the broth to retain its moisture and flavor, keeping it abundantly delicious for your next enjoyment!
Can I freeze Szechuan Pork in Spicy Broth?
Yes, you can! For longer storage, separate the broth and the pork into airtight containers and freeze them for up to 2 months. Be sure to let the broth cool completely before freezing it to prevent ice crystals from forming. When ready to use, thaw the broth overnight in the fridge and gently reheat on the stove, adding a splash of water if needed to refresh it.
How can I adjust the spice level in this recipe?
If you want to control the heat, start with fewer dried chili peppers. You can always add more to your liking later on! I often start with 8-10 chili peppers and add additional ones as needed after tasting the broth. Just remember, the Sichuan peppercorn also adds a unique warmth, so adjust that too!
Are there any dietary considerations I should be aware of?
If you’re cooking for those with allergies, keep in mind that this dish contains soy sauce and oyster sauce, which may not be suitable for people with soy allergies or dietary restrictions. For a gluten-free version, you can use tamari instead of soy sauce and look for a gluten-free oyster sauce alternative.
How can I ensure the vegetables remain crisp in Szechuan Pork in Spicy Broth?
To keep the bean sprouts and oyster mushrooms crunchy, blanch them in boiling water for only a couple of minutes—just enough to soften slightly. This method leaves them flavorful and fresh at the bottom of your bowl, complementing the tender pork perfectly. Enjoy!
Szechuan Pork in Spicy Broth: A Flavor Explosion at Home
Ingredients
Equipment
Method
- Thinly slice 200 g of pork butt or tenderloin and season it with a pinch of white pepper, 1/2 tbsp Shaoxing wine, 1 tbsp light soy sauce, and 1 tbsp oyster sauce. Mix well and set aside for 15 minutes, then coat with 3 tbsp starch mixed with 3 tbsp water.
- In a dry wok, heat 12-20 dried chili peppers and 1 tbsp Sichuan peppercorn over medium heat until slightly aromatic, then let cool and chop them roughly.
- In the same wok, add 4 tbsp vegetable oil and sauté 2 tbsp doubanjiang until it turns a rich red color. Add chopped garlic, ginger, and green onion sections, frying for about 1 minute until fragrant.
- Incorporate 1/3 of the chopped chili peppers and Sichuan peppercorn into the wok. Pour 800 ml of hot water into the pot and season the broth with 1/4 tsp sugar and 1 tbsp light soy sauce. Let it simmer gently for 5-8 minutes.
- While the broth simmers, blanch a small bunch of bean sprouts and oyster mushrooms in boiling water. Once cooked, lay them in the bottom of your serving bowl.
- Add 1 tsp of vegetable oil to the marinated pork and mix. Increase heat and add the pork slices to the boiling broth, cooking for just 20-30 seconds until tender. Remove promptly to keep the meat juicy.
- Pour the simmering broth over the layered vegetables in the bowl. Top it with fresh garlic, chopped peppers, green onions, and a sprinkle of white sesame seeds. Drizzle 2 tbsp of hot oil on top and garnish with coriander before serving.