Seasonings
300 g (about 1 1/2 cups) cooked rice, 200 g (about 7 oz) pork cutlet, 25 g each sweet peas and carrot, a small amount of napa cabbage.
Seasonings
Chopped scallions, minced ginger, minced garlic, star anise, Sichuan peppercorns, five-spice powder, rice wine, and a pinch of sugar each, plus 3 tablespoons each of soy sauce and vegetable oil.
Preparation
1. Trim and wash the sweet peas, blanch them in boiling water, then drain; peel and wash the carrot, slice it, blanch in boiling water until cooked, then drain.
2. Take the tender stalks from the napa cabbage, wash and drain them, then cut into small strips.
3. Soak the pork chops in lightly salted water for a few minutes, then remove and rinse clean. Tenderize with a meat mallet, then mix with chopped scallions, minced ginger, minced garlic, five-spice powder, rice wine, sugar, and soy sauce. Marinate for 30 minutes.
Steps
1. Heat a wok or pan over medium-high heat, add a small amount of oil and heat until hot, then add the pork chops and pan-fry until cooked through, remove and drain excess oil.
2. Add water, star anise, Sichuan peppercorns, sugar, and soy sauce, then bring to a simmer to create the sauce.
3. Add the pan-fried pork chops and simmer over low heat for 5 minutes until tender and fully flavored, then remove the pork chops.
4. Strain the braising liquid to remove any impurities, add the cabbage strips and cook for a moment, then remove them.
5. Serve the rice in a bowl, top with the pork chop, cabbage, peas, and carrots, then drizzle with the braising sauce.