PICKLED MUSTARD STIR-FRIED FATTY PORK 榨菜炒五花腩

PICKLED MUSTARD STIR-FRIED FATTY PORK
榨菜炒五花腩 ('jaa choi chaau ng faa naam')

One pound of five flower pork.

Small amounts of white pepper powder, oyster sauce, and up to half a cup roughly of Szechuanese pressed mustard stem (which is nice and crunchy, and need not be rinsed before use - taste it to judge how much you want in the dish), plus between a teaspoon and a tablespoon of soy sauce, teaspoon or two of cornstarch.
Sherry or rice wine.
Oil.

Slice the pork not too thin, taking care to divide the pieces into fatty bits and lean. Cut the pickled mustard into thick shreds.

Rinse the pork slices, dry, and marinate them with the cornstarch, oyster sauce, and soy sauce. Mix well to distribute the flavours. Let it sit for half an hour.

Separate out the fatty bits, and fry these a little first. Then add the lean meat, stirfy with the fatty bits. Add the pickled vegetable, toss to mingle, and splash in the sherry or rice wine, plus a little water.
While it seethes sprinkle white pepper over it.

Cook a little bit longer, and plate it.


From here: DOUBLE MUSHROOM