Sichuan Guo Ba Rou Pian (锅巴肉片)

Guo ba rou pian is one of Sichuan's most theatrical dishes: a scorchingly hot, deep-fried rice crust is brought to the table and doused tableside with a sizzling pork and vegetable sauce, producing an dramatic cloud of fragrant steam. The contrast of crunchy crust and silky sauce is unforgettable.

Serves: 4

Ingredients

Rice crust:

• 300g (10 oz) cooked day-old short-grain rice, pressed into 1cm layer and dried overnight
• 600ml (2½ cups) neutral oil, for deep-frying

Pork sauce:

• 200g (7 oz) pork loin, thinly sliced
• 1 tbsp (15ml) light soy sauce
• 1 tsp (5ml) cornstarch (cornflour)
• 2 tbsp (30ml) doubanjiang (spicy fermented bean paste)
• 1 tbsp (15ml) Shaoxing rice wine
• 1 tsp (5ml) dark soy sauce
• 1 tsp (5ml) sugar
• 100g (3.5 oz) tinned bamboo shoots, sliced
• 50g (2 oz) wood-ear mushrooms, soaked and sliced
• 3 cloves garlic, minced
• 1 tsp (5ml) fresh ginger, minced
• 200ml (¾ cup) chicken stock
• 1 tsp (5ml) cornstarch mixed with 2 tsp water
• 2 tbsp (30ml) vegetable oil

Instructions

1. Break the dried rice into rough 5cm squares. Heat the oil to 200°C (390°F) and deep-fry the rice crust pieces in batches for 2–3 minutes until puffed and golden. Drain and keep hot.
2. Toss sliced pork with light soy sauce and cornstarch. Marinate 10 minutes.
3. In a separate wok, heat vegetable oil over high heat. Stir-fry garlic and ginger for 30 seconds. Add doubanjiang and fry 1 minute until fragrant and the oil turns red.
4. Add pork slices and stir-fry for 2–3 minutes until cooked through. Splash in Shaoxing wine. Add bamboo shoots, wood-ear mushrooms, dark soy sauce, and sugar.
5. Pour in stock and bring to a boil. Stir in cornstarch slurry and simmer 1 minute until the sauce thickens and coats the back of a spoon.
6. Arrange the hot rice crusts in a deep serving bowl. Carry to the table and pour the boiling-hot sauce dramatically over the crust — the sizzle and steam is half the experience. Serve immediately.

Cook's Notes: The rice crust must be piping hot and the sauce at a rolling boil to achieve the signature sizzle. Vegetarians can substitute pork with firm tofu. The crusts can be fried ahead and reheated in a hot oven for 5 minutes.