Loofah Soup.
Hot oil, chopped smashed garlic, sliced pork, sea salt; water plus chicken stock, simmer; pre-soaked/rehydrated and trimmed snow fungus (Tremella fuciformis), simmer; fresh shiitake mushrooms, sliced de-ribbed angled loofah (Luffa acutangula), simmer a few minutes more.
Pork Belly "Pad Woon Sen".¶¶
Medium-hot oil, sliced shallots, chopped smashed garlic, sliced-up/cut-up skinless pork belly, sauté; splash of sauce mixture,** sauté, splash of water, continue sauté; sliced kai-lan stems and inner leaves w/ leafy tops cut off, max heat, toss around; well created in center, bit more oil added, two farm-fresh eggs broken in, scrambled in situ till still slightly unset; pre-softened cellophane noodles cut-in-two across the bundles, stir & toss, rest of the sauce mixture, chopped de-seeded hot green chillies, quartered shallots, stir & toss well; trimmed de-stringed celery heart stems & leaves, trimmed scallions (lots), toss & stir & fold over. Serve.
** Sauce mixture: Fish sauce [Red Boat], double-fermented soy sauce [LKK], oyster sauce [LKK], hon-mirin [Takara], ground white pepper.
¶¶ ETA: See the asterisked note in this post for some additional comments.
