Sichuan Lo Hon

Pork Jai
(Budhha'
s Delight)
4 tsp sichuan Dry roast
peppercor peppercor
n ns until
fragrant, mix all
cool and mushroo and set
grind 1/2 cup m water aside
2 kg pork, dry Mix pork,
salt cure peppercor
in n, 5 spice,
advance, and salt
slice thin 2 clove garlic
1 tsp 5 spice kecap
manis
(Indonesi
an sweet
soy
2 tsp sauce)
1 tbsp salt toasted
sesame
oil, or
other high
to coat temp oil /
pan fat
2 tbsp + oil or fat Heat oil in
more as large pot
needed or wok,
shiny but
not
smoking,
cook pork
until light cornstarc
brown 1 tsp h
2 tbsp soy
half ginger Cook in
thumb 6 bird eye Add heavily
chili ginger + salted
star boiling
anise, water until
cook to bright
pork to green,
deep immeadit
brown ely
transfer to
cold
napa running
1/4 lb / 4 cabbage, water or
leaves 1" cuts ice bath
2 cup broth Add
broth,
bring to
boil,
reduce to
simmer, baby bok
30-35m choy,
until 1/4 lb halved
about
Remove
pork to
hot plate
dry Add all
shiitake along with
mushroo veg. to
m, hot oiled
soaked in pan until
5 water browned
6 tbsp soy To 1/4c
liquid add Add set
soy, aside
kecap, bean curd sauce,
honey, stick, allow to
and rice soaked in reduce
vinegar 2 water slightly
4 tbsp kecap
manis 6 tofu puffs
6 tbsp honey, or, Cook until 1 small water
honey like thick and can chestnuts
sweetene sticky, stir
r (e.g. constantly
agave
syrup,
light corn
syrup +
molasses,
etc)
2 tbsp rice Remove
vinegar, from heat,
or white add pork,
wine sesame
vinegar, oil, toss to
or apple coat
cider
vinegar
1 drizzle etc
hot Add
sesame sesame
oil seeds
and
1 tsp toasted onions
sesame
seed
scallions

Saffron
Rice Wash rice
jasmine as
2 cups rice needed
 Soak
saffron in
warm
water to
1 1/2 cup water blume
Add salt
and broth,
bring to
2 cup broth boil
Add rice,
1 tsp salt
saffron - I stir once
had Reduce
some, I heat to
like it, it Low,
doesn't steam
last about 20-
pinch forever 30m
Remove
from heat
and let
rest 20m
without
remove
cover
Fluff rice
w fork