SUEN CHOI PAAK YUK 酸菜白肉
Sour cabbage and white-cooked pork.
One package of North-East style sour cabbage (東北酸菜).
Scant pound of fatty pork.
One or two enoki clumps, trimmed and sliced.
A small handful of dried tofu sticks.
Two TBS rice wine or sherry.
A few thick slices of ginger, slivered.
One or two garlic cloves, slivered.
Two chopped scallion.
Half TBS chili paste.
A pinch of five spice powder.
Drops of sesame oil.
Drops of tabasco.
Rinse and drain the sour cabbage, chop it coarsely. Scrub the lump of pork, brown it on the skin side to form a nice dark crust, then dump it in a pot of boiling lightly salted water along with some of the scallion and ginger, and simmer it for two hours. Take it out and let it cool.
Soak the tofu sticks till soft, drain, and cut into long chunks.
Heat a little oil in wok or skillet, gild the ginger and garlic to aromatize. Add the scallion, soon followed by the chili paste, then the rice wine or sherry to sizzle. Dump this into a roomy clay pot or enameled stew-pan, with the five spice powder. Add the tofu sticks, cut enoki, and the cabbage, with water to cover and a splash of the pork simmering liquid.
Cook for about ten minutes.
Slice the now cooled and fully cooked pork into thickish slices, add to the pot, with more liquid; the soupiness of the dish will be part of the pleasure. Cook another five or ten minutes.
Dash in a little sesame oil and tabasco, cilantro on top, and serve.
Originally from here: http://atthebackofthehill.blogspot.com/2014/01/double-happiness-mui-choi-kau-yuk-and.html.