16oz Pork Shoulder

¼ Cup Chili Oil

¼ Cup Light Soy Sauce

2 t Black Vinegar

4 T Garlic, minced

Pinch Sichuan Pepper

Handful of Chives, finely chopped

Handful of Scallions, finely chopped

¼ bunch of watercress

Chicken Stock for poaching

Poach the pork shoulder in simmering chicken stock for 15-20 minutes. Poke it with a fork until the liquid that runs out of the meat is clear. Remove the pork from the stock and set aside to cool.

Combine the chili oil, soy sauce, vinegar, garlic, and chives. Cut the pork into thin slices and dress with the sauce. Make a bed with the watercress on a medium plate and arrange the marinated pork on top. Sprinkle the Sichuan pepper and the scallions over the pork and serve.