Saucy Rice Trio

Douchi Ke Shourou: Marinate 300 g thinly sliced pork with ¼ tsp salt, a pinch of white pepper, 1 tsp soy sauce and 1 tsp Shaoxing wine; coat the pork thoroughly with about ⅓ cup potato starch until it looks like a dusting of snow.

Heat 3 tbsp oil in a wok, stir‑fry the minced ginger (2 inch) until fragrant, then add 2 tbsp fermented black beans and fry 1‑2 min, followed by 1 tbsp soy sauce; add 2 cup water or stock, bring to a heavy simmer.

Add the starch‑coated pork pieces one by one, cover and cook 2 min on medium‑high, then flip and cook another 2 min; stir in 1 clove minced garlic and the remaining 1 tbsp black beans, simmer 30 s.

Add sliced spicy chilies to taste and three sprigs green onion greens, mix briefly and serve.

Rouhula (Spicy Napa Cabbage): Grind 2 tsp whole white peppercorns; marinate 200 g pork strips with ⅛ tsp salt, ground white pepper to taste, ½ tsp soy sauce, ½ tsp Shaoxing wine and a drizzle of oil.

Heat ½ tbsp lard in a wok, fry the pork until lightly browned (3‑5 min); add the 900 g sliced napa cabbage and stir‑stir until wilted.

Season with ⅜ tsp salt, add ⅓ cup stock (or water) to create a braising liquid, cover and simmer 8‑10 min.

Stir in ¼ tsp chicken bouillon powder, a pinch of MSG, ½ tbsp soy sauce and additional ground white pepper; thicken with a slurry of 1½ tbsp potato starch mixed with 1 tbsp water.

Add 1 tbsp lard, melt and mix, then garnish with scallion greens, extra white pepper and optional sliced chilies; briefly flash‑sear the greens in hot oil before serving.

Cantonese Soy‑Sauce Lard Rice: Render ½ kg pork back fat with ¼ tsp salt and 2‑3 tbsp oil over medium heat until golden; strain and reserve the lard, set aside the crispy pork bits.

Prepare seasoned soy sauce by mixing 3 tbsp soy sauce, 1 tbsp water, ½ tsp sugar and ⅛ tsp MSG; heat in a wok with ½ tbsp lard, stir‑fry 15 s.

Place cooked white rice in a bowl, drizzle the seasoned soy sauce, add 2‑3 parts soy sauce to lard ratio, toss in the crispy pork fat bits and optional scallion greens; mix well and enjoy.