Sliced Pork w/Spicy Sauce
- 7 cups cold water
- 1 pound lean pork in 1 piece
- 2 celery stalks, each cut into 3 pieces
- 2 medium onions, peeled and quartered
- 3 scallions, trimmed and cut into 3 pieces
- Two half-inch thick slices fresh ginger, lighted smashed
- 1 tsp sugar
- 0.25 tsp baking powder
- 3 large stalks mustard greens, cut into 0.25-inch diagonal pieces (1.75 cups)
- 2.5 tsp soy sauce
- 2.5 tsp sugar
- 1 tbsp dry sherry
- 1 tbsp chicken stock
- 2 tbsp peanut oil
- 1 tbsp julienned fresh ginger
- 2 tbsp sweet bean sauce
- 1 tbsp chili sauce
- 1.5 tbsp dry sherry
- 0.5 cup julienned white part of scallion
Place 5 cups of the water, pork, celery, onion, scallions, and 1 slice of ginger in a pot. Cover and oil over high heat. Lower heat and simmer, leaving lid cracked, for 30 minutes. Turn off heat, remove pork to a bowl of ice water, and rest for 30 minutes. Either reserve cooking liquid for future use or discard.
To blanch mustard greens, place remaining 2 cups water in a pot along with the other slice of ginger, the sugar, and the baking soda. Bring to a boil over high heat. Add greens and blanch 10 seconds. Turn off heat run cold water into pot and drain. Repeat. Reserve greens.
In a bowl, mix sauce ingredients and reserve. Cut pork into thin slices, 2inches and 1.5 inches.
Heat a wok over high heat. Add the peanut oil and coat wok with it. When smoke appears, add ginger, stir, and mix 10 seconds. Add bean sauce, chili sauce, and stir to mix. Add the pork and stir to mix. Add wine and mix. Add greens and mix/cook for 90 seconds. Make a well in the center, stir the sauce mixture, pour in, and stir to mix. Add scallion and mix well. When sauce thickens, turn off heat and transfer to dish to serve.