Ingredients
200 g endive (curly endive), 150 g lean pork.
Seasonings
1 teaspoon each of fine salt and sesame oil, and to taste each of Sichuan peppercorns, MSG, soy sauce, and vegetable oil.
Preparation
1. Take the tender endive leaves, wash them, cut into segments, place in a large bowl, sprinkle with a little salt and toss to combine, let sit briefly to marinate, then rinse again and drain well.
2. Heat the pan over the fire, dry-fry the Sichuan peppercorns until fragrant, then remove and crush them into a powder using a rolling pin.
3. Trim the sinew from the lean pork, wash and pat dry, then drain off any excess water. Place on a cutting board, slice into thin pieces with a knife, then cut into 5 cm (about 2-inch) long shreds. Transfer to a bowl and set aside.
Steps
1. Place a clean wok over high heat, add vegetable oil and heat until it reaches 60% hot (about 350°F/175°C), then add the shredded pork and stir-fry over medium-low heat until the moisture evaporates.
2. Add a splash of soy sauce and stir-fry until cooked through, then transfer to a plate and let cool.
3. Place the endive segments and shredded pork in a bowl, then add salt, MSG, and soy sauce, and toss to combine.
4. Arrange on a plate, sprinkle with the toasted Sichuan peppercorn powder, drizzle with sesame oil, and toss everything together until well combined. Serve.