Ingredients
- •3 lb boneless pork shoulder, cut into 3 pieces
- •2 tsp kosher salt
- •3 tbsp doubanjiang (Pixian chili bean paste)
- •1 tbsp fermented black beans, rinsed and chopped
- •2 tbsp soy sauce
- •1 tbsp Shaoxing wine
- •6 cloves garlic, smashed
- •2-inch piece ginger, sliced
- •1 tsp Sichuan peppercorns
- •For finishing:
- •1 package (14 oz) silken tofu, cut into 1-inch cubes
- •2 tsp cornstarch mixed with 2 tbsp water
- •1 tbsp chili oil
- •2 scallions, sliced
- •½ tsp ground Sichuan peppercorn
- •Steamed white rice for serving
Instructions
Season pork shoulder pieces with kosher salt.
Place in vacuum-seal bags with doubanjiang, fermented black beans, soy sauce, Shaoxing wine, garlic, ginger, and Sichuan peppercorns.
Seal and preheat sous vide bath to 180°F (82°C).
Submerge and cook for 24 h.
When done, pour bag contents into a wide saucepan through a strainer, reserving the braising liquid.
Shred the pork with two forks while hot.
Return the strained braising liquid to the saucepan and bring to a simmer.
Gently slide the silken tofu cubes into the simmering sauce.
Add the shredded pork back to the pan.
Stir in the cornstarch slurry and simmer 2–3 min until the sauce thickens and glosses.
Drizzle with chili oil and sprinkle with sliced scallions and ground Sichuan peppercorn.
Serve immediately over steamed white rice.
Notes
- •Pixian doubanjiang is the only substitute-proof ingredient — it provides the fermented depth nothing else can
- •Silken tofu is fragile; slide it in gently and stir with a wide spoon to avoid breaking it
- •The 24-hour cook means the pork shreds effortlessly into the sauce with zero effort
- •Ground Sichuan peppercorn at the end provides the signature mala tingle