Ingredients
Pork tongue, pork tail, and pork tendon, 100 g (about 3.5 oz) each, 300 g (about 1 1/4 cups) good broth, 50 g (about 1 3/4 oz) baby bok choy hearts.
Seasonings
50 g lard, 15 g sugar, 10 g each of light soy sauce, ginger, scallions, and Shaoxing wine, and 2 g salt.
Instructions
1. Clean the pork tendons and cut into segments about 5 cm (2 inches) long; lightly crush the ginger with the side of a knife; tie the scallions into knots; scrape and clean the pig tails, then cut into segments about 3 cm (1.2 inches) long; blanch the pig tongues in boiling water for 10 minutes, remove and rinse under cold water, scrape off the rough skin from the tongues, and slice into pieces about 5 cm long, 2 cm wide, and 0.5 cm thick (roughly 2 x 0.8 x 0.2 inches).
2. Heat a wok over high heat, add lard and heat until hot. Briefly stir-fry the tongue, tail, tendons, ginger, and scallions until the moisture reduces slightly. Add cooking wine, rock sugar, soy sauce, salt, and broth; bring to a boil, skim off any foam, then transfer everything to a clay pot and simmer over low heat. Blanch the baby bok choy until cooked, then arrange on the bottom of a serving plate (or around the edges). Remove the ginger and scallions from the clay pot, spoon the meat and sauce onto the plate, and serve. This dish is golden in color, tender and sticky, with a rich, savory flavor that is wonderfully satisfying.