"Yau Mak Choy" (油麥菜), sort-of kind-of. (Stir-fried romaine-type lettuce)
I used full-sized Western romaine outer + middle leaves instead of either the hearts or the small-sized variation of romaine-like lettuce used in this ubiquitous dish in SE Asia, or the Taiwan AA Choy used in some places. No less delicious. Stir-fried w/ garlic, quenched w/ a mixture of oyster sauce, sesame oil, Shaohsing wine, dash of fish sauce, ground white pepper, dash of double-fermented soy sauce.
Pork belly slices braised w/ garlic, shiro miso & heavy-gelatin chicken stock; and bamboo shoot, wood-ear fungus, lily buds.
Rice bran oil, lightly crushed garlic cloves, sliced ginger, pork belly slices (skin-on), shiro miso slurried w/ water, sauté; water, chicken stock, sliced pre-poached winter-type bamboo shoot, simmer; rehydrated trimmed wood-ear fungus, pre-soaked lily buds, simmer; w/ an overnight "stand" plus further simmering w/ a little more water added till done.
Eaten w/ white rice.
On the way there.
It's no doubt a cultural and cuisine-specific thing, but I was salivating when looking at the stuff cooking along and smelling it... :-) :-D
The pork belly slices (which were then cut into smaller pieces) were sliced from a much larger single slab (about 4 lbs?) of pork belly.
