YIELD: 24 SERVINGS
For the pork:
20 lbs. pork butt, trimmed of excess fat
8 cups soy sauce
8 cups orange juice
2 lbs. fresh ginger, crushed
3 cups dried Szechuan chiles
20 pieces star anise
For plating:
¾ cup oyster sauce
¾ cup xiao shing wine
¼ cup sesame oil
2 ¼ cups vegetable oil
24 cups shredded Napa cabbage
12 cups bean sprouts
¼ cup minced garlic
6 cups scallions, julienned
12 red Fresno chiles, sliced
120 butter lettuce leaves or iceberg lettuce cups
hoisin sauce, to serve on the side
- In large pot, combine pork, soy sauce, orange juice, ginger, Szechuan chiles and anise. Add enough water to cover pork; bring to a boil. Transfer pot to 350°F oven; cook 2-3 hours or until pork is fork-tender. Remove pork; cool and shred by hand. Strain braising liquid; chill and remove solidified fat.
- For each serving, to order, mix together 1 ½ Tbsps. reserved pork braising liquid, 1 ½ tsps. oyster sauce, 1 ½ tsps. xiao shing wine and ½ tsp. sesame oil. In wok or sauté pan, heat 1½ Tbsps. vegetable oil. Add 8 oz. pulled pork; stir fry until seared. Add 1 cup cabbage; mix well. Add ½ cup bean sprouts, ½ tsp. garlic, ½ tsp. ginger. Stir fry 1 to 2 minutes or until cabbage is wilted; add ¼ cup scallions and half a Fresno chile. Mound pork on platter with 5 pieces of lettuce and a bowl of hoisin sauce on the side.
Recipe: Chef Alexander Ong, Betelnut, San Francisco
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