How To Make Bolied Pork Slices

1-2

PREP TIME 5 minutes

COOK TIME 10 minutes

TOTAL TIME 15 minutes

GTH PRODUCTS USED:

Sauce for Bolied Pork Slices

Water-Boiled Pork is a popular regional dish originating from Sichuan. Made primarily with pork tenderloin, it features tender meat and fresh vegetables. The broth is bright red and oily, with a rich, spicy flavor that pairs perfectly with rice.

Ingredients Bolied Pork Slices

For you to prepare for 1-2 people)

Pork tenderloin (200g / 7.05 OZ)
- Recommended to buy pork tenderloin at Costco or Whole Foods to avoid the odor
Vegetables & other side dishes（300g/10.58 OZ)(Optional)

6 steps to make authentic Bolied Pork Slices

1.Step Slice 150 - 200g of meat,

2.Step add 10g of marinade powder and 30g of water, then mix evenly by hand.

3.Step Place the meat slices into the boiling seasoning sauce, pour in 400g of water and bring to a boil.

4.Step Add vegetables and cook until done, then remove and place in a bowl. Put the meat slices into the pot and cook until done. Pour the meat slices and the soup together into a plate.

5.Step Sprinkle minced garlic and a dry spice pack (Sichuan peppercorns, chili peppers) over the noodles.

6.Step Heat 50g of vegetable oil to 160 - 180℃ and drizzle it over the chili peppers and minced garlic.

Sichuan Spicy Boiled Pork Slices Sauce - General Tso's Home

Sichuan Spicy Boiled Pork Slices Sauce - General Tso's Home 2

Sichuan Spicy Boiled Pork Slices Sauce - General Tso's Home 3

Sichuan Spicy Boiled Pork Slices Sauce

$4.99

Sichuan Spicy Boiled Pork Slices Sauce by General Tso’s Home brings the fiery soul of Shuǐzhǔ Ròupiàn (水煮肉片) to your kitchen—a 1930s Sichuan classic born in Zigong’s salt-mining villages! This iconic dish layers tender pork belly in a *má-là" (numbing-spicy) broth, kissed with 90-day fermented Pixian bean paste and Dazhuhua peppercorns for explosive flavor. Our triple-pack magic—pre-blended sauce, spice bloom, and tenderizing marinade—guarantees glossy, restaurant-quality meat and crisp veggies in 15 minutes. Just simmer, sizzle, and crown with sizzling chili oil. Authentic "Boiled Pork Belly" thrills without knife skills or wok mastery. Taste Sichuan’s crimson-hued legacy—bold, steamy, and unapologetically addictive..Ideal for dishes like Water-Boiled Pork and Water-Boiled Fish Fillet，and more

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