The other day, I bought thick sliced belly pork from our local Korean market.
Our Qi Master suggested we marinate the pork in hua jiao and Shao Xing wine. I separated the slices out into five portions. Into each container I tossed in some hua jiao and poured some Shao Xing wine.
The containers went into either the refrigerator or freezer.
Hua jiao, also known as Szechuan pepper is the outer pod of a fruit.
More information is here: http://en.wikipedia.org/wiki/Sichuan_pepper.
The first time I went to Chinatown to look for hua jiao, it was like buying some kind of illicit drug. The shopkeeper got a package from under the counter and quickly put it in an unmarked bag. She almost whispered the price and quickly took my money (if I remember correctly, the package was about $1.50.).
Sorry, got off track for a bit. The next day, I stir-fried the pork with cabbage.
I love kalua pork with cabbage. I prefer more cabbage and a little bit of kalua pork. Sometimes the restaurants will be too generous with the kalua pork which throws off the balance. When you eat pork and beans do you expect pork and beans? Same concept. I want just a little bit of meat to flavor the cabbage or beans. I’m probably in the minority with this.
Anyway, The Cat liked the marinated pork flavor, and she always likes cabbage. A quick and easy dish to throw together.