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5 from 2 votes
Shui Zhu Pork- Szechuan Pork in Spicy Broth
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Super yummy Sichuan Shui Zhu Pork
Course: Main Course
Cuisine: Sichuan cuisine
Keyword: pork, shui zhu
Servings: 2
Calories: 407 kcal
Author: Elaine
  • 150 g pork chops or pork butt , highly recommend the butt
  • 1 small bunch of water spinach , root removed and cut into sections
  • pinch of salt
  • 4 tablespoons starch , recommend potato starch or sweet potato starch
  • 1 tablespoon Chinese cooking wine
  • 1.5 tablespoon water , or slightly more if needed
  • 2 green onions , white part cut into 2cm long and green pert chopped
  • 2 star anises
  • 5-8 dried chili pepper
  • 1/2 teaspoon Sichuan pepper
  • 1 tablespoon doubajiang
  • 1 teaspoon dou-chi , optional
  • water as needed
  • 1 +2 tablespoons cooking oil
  • 3 garlic cloves , sliced
  • 1 thumb ginger , sliced
  • coriander for garnishing
  1. Slice the pork thinly and then add pinch of salt, starch, cooking wine and water. Combine well and set aside for 10 minutes. The pork slices should be well coated with the starch. This is to guarantee the thin outside layer protecting the pork overcooked.
  2. In a wok, add 1 tablespoon of oil, fry half of the chili pepper, half of Sichuan peppercorn, star anise over lowest fire until aroma. Then add ginger, garlic and green onion whites, cook for around another 30 seconds.
  3. Add doubanjiang and dou-chi in, fry until you can see the red oil come out.
  4. Pour around 1L water in. Simmer for around 15-20 minutes with lid covered. During this process, you may smell the strong aroma bought by the broth.
  5. During the process, in another pot, cook water spinach for around 30 seconds in boiling water (with pinch of salt and several drops of oil). Transfer out and lay in the bottom of the serving bowl.
  6. Grasp the pork again to make sure they are evenly coated. Turn up fire and add the pork slices in and cook until the broth begin to boil again. Wait for around 20 to 30 seconds and transfer them out immediately.
  7. Heat up around 2 tablespoons of cooking oil again in wok with the left chili pepper and Sichuan pepper over slow fire until really hot (you can smell the strong aroma and the chili pepper begins to turn dark). Evenly pour the oil on the surface of the serving bowl. Be careful during the process; do not get burnt!
  8. Serve directly or garnish with green onion and coriander.
Recipe Notes

The dish needs to be served immediately as the left heat inside will continuing heating the slices. But watch out your mouth. Take one piece out and cool down for several seconds before enjoying.

Nutrition Facts
Shui Zhu Pork- Szechuan Pork in Spicy Broth
Amount Per Serving
Calories 407 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g19%
Cholesterol 50mg17%
Sodium 2045mg89%
Potassium 665mg19%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 1g1%
Protein 19g38%
Vitamin A 3870IU77%
Vitamin C 31.9mg39%
Calcium 70mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.