Xi’an Pork with Mushroom and Tofu Skin

INGREDIENTS:

• Half pound pork (butt, shoulder, or rib meat), cut into one-inch square chunks
• 2-3 handfuls of tofu skin
  • 1-2 dried sticks, soaked in water and sliced into one-inch chunks, or
  • a portion of a large sheet of tofu skin cut into one-inch strips
• 1-2 king oyster mushrooms (or similar long, large mushroom) sliced into thin strips
• Half-inch large leak, sliced
• 3-4 garlic cloves
• 1-2 fresh red chili peppers, sliced
• 2 star anise
• 1 cinnamon stick
• 4-5 dried red chili peppers
• 1 teaspoon ground cumin
• 1/2 teaspoon 13 spice
• 3 tablespoons soy sauce
• 3 tablespoons Chinese black vinegar
• 3 tablespoons red cooking wine
• 2-3 cubs water
• 2-3 tablespoons peanut oil
• Cracked black pepper for garnish

COOKING INSTRUCTIONS:

1. Heat the peanut oil on high heat in a wok or soup pot.
2. Add the dried red chili peppers, star anise, and cinnamon stick and stir fry for half a minute.
3. Add the garlic, sliced leaks, and sliced fresh red chili peppers and stir fry for a minute.
4. Add the pork chunks and stir fry for a minute or two.
5. Add the red cooking wine and stir fry for half a minute or so.
6. Add the 13 spice and cumin and stir fry for half a minute or so.
7. Add the soy sauce and Chinese black vinegar and stir fry for a minute.
8. Add water just to barely cover the meat, bring to boil, turn heat down to medium low, cover, and simmer for 30 min.
9. Add mushrooms and simmer for 10 minutes.
10. Add the tofu skin, stir, and keep cooking and stirring until most of the liquid is absorbed.
11. Plate and sprinkle with cracked black pepper.