Here we use a simple technique to improve the texture and flavor of pork simmering it in hot water before finishing it in a wok. Similarly, cooking the cabbage and peppers briefly in hot water before frying helps keep their colours nice and bright, and their texture firm . The end result is a sizzling green stir- fry, served with steamed rice.
Put the star anis, cinnamon, peppercorns, goji berries and pork belly in a medium sized pan. Pour in 600ml of water to cover the meat.
Place the large pan over a high heat and bring it to the boil. Then turn down the heat and simmer for 10 minutes.
Turn off the heat, but leave the meat in the liquid for 5 more minutes.
Meanwhile, in a small bowl, mix the chili bean sauce, black bean sauce, miso paste, rice wine, sugar and soy sauce. IN a separate bowl, mix the corn flour and 4 tbsp. of water.
Remove the pork from the pan and let it rest on a plate for 5 minutes. Slice it as thinly s possible, and then keep to one side.
Pour 1 litre of hot water from the kettle into a large pan, and put it over a high heat.
Place a large wok over the highest heat and add the vegetable oil.
Add the green pepper or cabbage to the boiling water . cock for between 30 seconds and 1 minute, until they change color slightly, turning brighter. Drain in a colander.
Once the wok is hot, add the garlic and fry for 1 minute. Then add the onion, and fry again for another minute.
Add the pork and sauce, stirring to coat the meat. Cook for about a minute, and then add the partially cooked cabbage and pepper.
When everything has started bubbling, add the corn flour mix to thicken the sauce slightly.
Serve on a large plate to share, adding a little chili oil if you like your food very hot.
