China · Chinese
Luoyang sliced pork in broth
A Luoyang water-banquet accompaniment: thin battered pork slices, poached then cooked with wood-ear mushroom and soaked mung beans in chicken broth, lightly sharp. Public reference · home adaptation, not a historical original.
Public reference · Home adaptation Luoyang pork slices sit among the eight accompanying hot courses, each served with broth alongside a main course. Published menus record the name only, not the method; this version follows public recipe sources and is not a one-to-one match to that menu. It shares the poached-and-battered family with Kaifeng shuihua rou, but the Luoyang route leans sour-hot and soupy rather than sweet. The source cuts the pork at about 3 x 1.8 x 0.15 cm using a specific knife grip; this version uses easier home-sliced thin slices across the grain. Egg-white and starch ratios, salt, broth volume and oil temperature are editorial for four servings. The source calls for 750 g broth plus salt and MSG; prepared unsalted broth replaces it, MSG is dropped and white pepper plus vinegar supply the sour-hot note. The soaked mung beans need overnight soaking, which is not counted in the cooking time. Not kitchen-tested. Contains egg (white). Broth is an animal ingredient, so this is not a vegetarian dish. Take care against hot-oil splatter when frying. The finishing sesame oil contains sesame. 一点资料：洛阳水席--洛阳肉片 — The full method: thin battered slices poached in warm oil, aromatics stir-fried with mung beans and wood-ear, vinegar added to the pan, then broth and seasoning, skimmed and finished with sesame oil. Character: tender slices, lightly sharp. https://www.yidianziliao.com/view/yYWE2YTJjMTQwZjVlNTUwZDRjMTljNDk1d.html 京细菜谱：连汤肉片（洛阳水席家常版本） — Lean pork as the main ingredient with wood-ear and soaked mung beans, and the sour-hot soupy character of the finished dish. https://www.sohu.com/a/767976259_120732955 FDA: Food Allergies — Basis for declaring the egg allergen. https://www.fda.gov/food/food-labeling-nutrition/food-allergies AI-generated illustration; not kitchen-tested.
Ingredients
- pork loin (lean)400 g
- egg (white only)2 piece
- cornstarch slurry20 g
- dried wood-ear mushroom, soaked20 g
- mung beans, soaked40 g
- unsalted chicken broth900 ml
- scallion, cut into sections20 g
- ginger, minced10 g
- garlic, sliced10 g
- Chinkiang-style vinegar25 ml
- salt4 g
- white pepper powder1 g
- cooking oil60 ml
- sesame oil for finishing5 ml
Directions
- 1
Slice the pork thinly across the grain, about 2 mm thick. Soak the wood-ear and mung beans separately in warm water; tear the mushroom into small pieces and drain the beans.
- 2
Toss the pork with the egg white, starch and 1 g salt until tacky and rest 15 minutes. This coating is what keeps the slices tender and intact.
- 3
Heat oil to about 150°C, add the pork and stir gently with chopsticks for about 1 minute, just until the slices turn opaque and are barely cooked, then drain. Do not overcook.
- 4
Leave a little oil in the pan, fry the scallion, ginger, garlic and wood-ear until fragrant, then add the mung beans and stir-fry 1 minute.
- 5
Pour in the broth and vinegar, bring to a boil, add the pork, season with the remaining salt and white pepper, skim the scum and cook 2 minutes more.
- 6
Turn off the heat, drizzle in sesame oil for sheen and serve immediately in a shallow bowl with the broth.
Source: WorldBite · public-reference adaptation · Source-attributed editorial adaptation; AI illustration; not an authenticated original recipe.