Meaty saucy spicy Napa cabbage

Blitz the whole white peppercorns in a coffee or spice grinder and set the ground pepper aside.

Cut the Napa into slivers, wash and drain it, and cut the pork into slivers.

Marinate the pork with the salt, white pepper, soy sauce, Shaoxing wine and a good glug of oil.

Melt the lard in a wok and fry the pork over a medium high flame, stirring periodically, three to five minutes until it starts to brown.

Add the Napa and mix until it wilts.

Sprinkle in the salt and mix well.

Once it is starting to simmer, three to four minutes, judge the liquid and add the stock to bring it to about braising level.

Cover and stew 8 to 10 minutes, stirring periodically.

Add the chicken bouillon powder, MSG, soy sauce and the home ground white pepper and mix well.

On medium low, thicken with the starch and water slurry until the excess liquid is absorbed into a sauce.

Melt in another tablespoon of lard, mix and plate.

Sprinkle over scallion greens and a bit more white pepper, and chili if wanted.

Heat the oil to smoking, about 200C, and sizzle it over the scallion greens.