From: Chef Alexander Ong, Betelnut Pejiu Wu, San Francisco. Yield: 24 servings.
Mongolian Pork:
20 lb. pork butt, trimmed of excess fat
8 cups Kikkoman Soy Sauce
8 cups orange juice
2 lb. 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
2¼ cups vegetable oil
24 cups shredded napa cabbage
12 cups bean sprouts
¼ cup minced garlic
¼ cup minced ging er
6 cups julienned scallions
12 red Fresno chiles, sliced
120 butter lettuce leaves or iceberg lettuce cups
as needed, Kikkoman Hoisin Sauce
In large pot, combine pork, soy sauce, orange juice, ginger, Szechuan chiles and star 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 1½ Tbsp. reserved pork braising liquid, 1½ tsp. oyster sauce, 1½ tsp. Xiao Shing wine and ½ tsp. sesame oil. In wok or saute pan, heat 1½ Tbsp. 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 and liquid mixture. Stir-fry 1-2 minutes or until cabbage is wilted. Add ¼ cup scallions and half a Fresno chile. Mound pork on platter with 5 pieces lettuce and a bowl of hoisin sauce on the side.
