Ingredients
9kg Pork
8 cups Soy Sauce
8 cups Orange Juice
907g Crushed Ginger
3 cups Dried Szechuan Chilies
20pcs Star Anise
¾ cup Oyster Sauce
¾ cup Shaoxing Wine
¼ cup Sesame Oil
2 ¼ cup Vegetable Oil
24 cups Shredded Cabbage
12 cups Bean Sprouts
¼ cup Minced Garlic
¼ cup Minced Ginger
6 cups Julienned Scallions
12pcs Sliced Red Fresno Chillies
120pcs Lettuce Cups
Method
- Combine the shredded pork, soy sauce, orange juice, sliced ginger, Szechuan chilies, and star anise in a large pot. Add enough water to cover the pork.
- Bring the mixture to a boil, and then transfer the pot to a 350°F oven. Cook for 2 to 3 hours or until the pork is fork-tender.
- Once the pork is cooked, remove it from the pot and allow it to cool. Shred the pork by hand into smaller pieces.
- Strain the braising liquid and chill it. Once chilled, remove the solidified fat from the top.
- For each serving, mix together 1½ tablespoons of the reserved pork braising liquid, 1½ teaspoons of oyster sauce, 1½ teaspoons of Shaoxing wine, and ½ teaspoon of sesame oil. Set this liquid mixture aside.
- Heat 1½ tablespoons of vegetable oil in a wok or sauté pan. Add in the shredded pork and stir-fry until seared.
- Add 1 cup of shredded cabbage and mix well. Stir in ½ cup of bean sprouts, ½ teaspoon of minced garlic, ½ teaspoon of minced ginger, and the liquid mixture you set aside earlier. Stir-fry for 1 to 2 minutes or until the cabbage is wilted.
- Add ¼ cup of chopped scallions and half a thinly sliced Fresno chili.
- Serve the shredded pork on a platter and arrange 5 lettuce leaves around it.
