Ingredients
750 g (about 1.5 lbs) each of pork belly with skin and boneless spare ribs, 25 g dried mussels.
Seasonings
750 g (about 1 1/2 lbs) vegetable oil (75 g, about 1/3 cup, will be absorbed), 25 g (about 2 tablespoons) Shaoxing wine, 25 g (about 3 tablespoons) wet cornstarch slurry, 20 g (about 1 1/2 tablespoons) sugar, 15 g (about 1 tablespoon) soy sauce, 12 g (about 2 teaspoons) salt, 10 g each (about 2 scallions and 1-inch piece ginger) scallion and ginger, and a pinch of MSG.
Instructions
1. Soak dried mussels in hot water until softened, remove any beards, wash clean, and set aside; blanch the pork until the surface is set, remove and rinse, then place in a pot of cold water with scallions and ginger, cook until 60% done, then transfer to a pot of bone broth, add Shaoxing wine, soy sauce, and sugar to color the meat.
2. Place the wok over high heat and heat until hot, add oil and heat until it reaches about 90% of its smoking point. Carefully lower the reddened pork belly into the oil, skin-side down, and immediately cover the wok. Once the crackling sounds subside, uncover, flip the meat, and fry for a bit longer. Remove and drain the oil.
3. Place the deep-fried pork belly back into the original braising liquid pot and cook over heat until the skin becomes wrinkled and blistered, then remove. Using a rotating slicing technique, cut the meat into long strips and arrange them in a bowl with the skin side down. Add the mussels, sprinkle with sugar, and pour the reserved braising liquid over the top. Steam in a steamer until fully tender, then remove. Drain the braising liquid from the bowl into a pot and take out the mussels.
4. In a separate bowl, stir-fry the pea shoots with seasonings, then spoon 2/3 of them into the meat bowl. Invert the meat onto a shallow dish, arrange the remaining pea shoots and mussels around the edges. Bring the reserved cooking liquid to a boil, add MSG, thicken with a cornstarch slurry, and pour over the meat. The finished dish features skin like amber and a jade-like interior, with a savory-sweet flavor.