📝 About This Recipe
This classic Sichuan delicacy, often referred to as a variation of 'Husband and Wife Lung Slices,' showcases the art of Chinese cold appetizers. The dish features tender, thinly sliced pork lungs that have been braised in a fragrant master stock and then drenched in a vibrant, numbing chili oil sauce. It is a masterful balance of 'Mala' (numbing and spicy) flavors, textured by crunchy peanuts and fresh cilantro, making it a bold and unforgettable start to any authentic Sichuan feast.
🥗 Ingredients
The Protein and Aromatics
- 500 grams Pork Lungs (cleaned thoroughly and pre-soaked in cold water)
- 50 grams Ginger (smashed)
- 3 stalks Green Onions (tied into a knot)
- 2 tablespoons Shaoxing Rice Wine
- 2 pieces Star Anise
- 1 teaspoon Sichuan Peppercorns (whole)
The Signature Chili Sauce
- 4 tablespoons Sichuan Chili Oil with Flakes (preferably homemade)
- 2 tablespoons Light Soy Sauce
- 1 tablespoon Black Vinegar (Chinkiang variety)
- 1 teaspoon Sugar (to balance the heat)
- 3 cloves Garlic (finely minced into a paste)
- 1/2 teaspoon Toasted Sichuan Peppercorn Powder (for extra numbing sensation)
- 2 tablespoons Reserved Braising Liquid (cooled)
Garnish and Texture
- 2 tablespoons Roasted Peanuts (crushed)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 teaspoon Toasted Sesame Seeds
- 1 piece Celery Stalks (sliced into very thin matchsticks)
👨🍳 Instructions
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1
Thoroughly wash the pork lungs under running water. If possible, run water through the windpipe until the lungs turn pale. Slice into manageable large chunks and soak in cold water for 30 minutes to remove excess blood.
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2
Blanch the lungs: Place the lungs in a large pot of cold water. Bring to a boil, let it foam for 5 minutes, then drain and rinse the lungs under cold water to remove impurities.
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3
In a clean pot, add the blanched lungs, smashed ginger, green onion knot, star anise, whole Sichuan peppercorns, and Shaoxing wine. Cover with fresh water.
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4
Bring to a boil, then reduce heat to low. Simmer gently for 50-60 minutes until the lungs are tender but still retain a slight bounce. Do not overcook into mush.
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5
Remove the lungs from the liquid and let them cool completely. For the best texture, refrigerate the lungs for 30 minutes; this makes them much easier to slice thinly.
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6
While the meat cools, prepare the sauce. In a medium bowl, whisk together the chili oil, soy sauce, black vinegar, sugar, minced garlic, toasted peppercorn powder, and 2 tablespoons of the cooled braising liquid.
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7
Prepare the garnishes: Crush the roasted peanuts lightly and chop the cilantro and celery.
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8
Slice the cooled pork lungs against the grain into paper-thin slices. The thinner the slices, the better they will absorb the sauce.
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9
In a large mixing bowl, combine the sliced lungs with the celery matchsticks.
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10
Pour the chili sauce over the lungs and toss gently but thoroughly, ensuring every slice is coated in the red, glistening oil.
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11
Transfer the mixture to a serving platter, piling the slices high for an attractive presentation.
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12
Garnish generously with crushed peanuts, toasted sesame seeds, and fresh cilantro. Serve immediately while the sauce is fresh and vibrant.
💡 Chef's Tips
Cleaning is the most critical step; ensure the lungs are rinsed until they are as pale as possible to avoid any gamey odor. For a more authentic 'Fu Qi Fei Pian' style, you can mix in thinly sliced braised beef shank or tripe alongside the lungs. Always toast your Sichuan peppercorns in a dry pan before grinding them; this releases the essential oils and maximizes the numbing 'ma' effect. If you prefer a deeper flavor, let the sliced lungs marinate in the sauce for 10 minutes before adding the crunchy garnishes. Ensure the braising liquid is lightly salted; the main saltiness should come from the soy sauce in the final dressing.
🍽️ Serving Suggestions
Serve as a cold appetizer (Liang Cai) alongside a steaming bowl of jasmine rice. Pairs excellently with a crisp, cold lager or a slightly sweet Riesling to cut through the spice. Accompany with a mild vegetable dish, like stir-fried bok choy, to balance the intensity of the chili sauce. This dish is a perfect starter for a multi-course Sichuan meal including Mapo Tofu or Kung Pao Chicken. Can be served with a side of pickled radish to provide a refreshing, acidic palate cleanser.