1 tablespoon egg white
2 teaspoons + 1 teaspoon cornstarch
2 teaspoons Shaoxing wine
2 boneless pork chops, very thinly sliced (<1/8 inch)
6 ounces broccoli raab, ends trimmed off
1 tablespoon Ellyndale Smoked Ghost Pepper infused coconut oil*
1 teaspoon + 3 tablespoons neutral oil (such as canola)*
6 cloves of garlic, finely chopped
2 tablespoons oyster sauce
2 teaspoons soy sauce
0.5 ounces Morkes 53 percent cacao dark chocolate, chopped
1 teaspoon rice vinegar
1 scallion, whites minced, greens sliced on the diagonal
*Note: the ratio of pepper-infused coconut oil to neutral oil can be changed to make the dish more or less spicy. The ratio listed here makes a mildly spicy dish.
Combine the egg, 2 teaspoons cornstarch and Shaoxing wine in a bowl with a pinch of salt. Mix well, then add the sliced pork and refrigerate for 30 minutes.
Boil the broccoli raab in salted water for 2-3 minutes, until just tender, then remove and cool by rinsing under cold water. Dry with towels or in a salad spinner, then cut into 1-2 inch pieces.
Add 1 teaspoon of oil to the boiling water, then add the pork and stir well, separating the pieces. Cook until white on the outside and mostly cooked through, about 1 minute. Remove and dry well in a strainer.
Combine the coconut oil and neutral oil in a wok or small saucepan. Heat until the coconut oil melts, then add the garlic. Fry over medium-low heat until the garlic is golden brown, taking care not to burn it. Strain the garlic, reserving both the oil and the garlic.
Combine the oyster sauce, soy sauce, rice vinegar, and 1 teaspoon cornstarch in a small bowl. Add 1 tablespoon of water and mix well, then add the chocolate.
Add 1-2 tablespoons of the reserved oil to a wok or large skillet and heat until smoking. Add the pork and stir fry until lightly browned, 1-2 minutes, then remove from the wok and set aside. Add another tablespoon of the reserved oil and stir fry the broccoli raab in the same way, then remove from the wok and set aside.
Add the remaining reserved oil to the wok, heat and fry the scallion whites until fragrant, about 30 seconds. Then add all the sauce ingredients, stirring constantly to prevent burning. Once the chocolate has melted, add the pork and broccoli raab to the wok, turn off the heat, and mix it all together. Salt to taste, remove to a plate and top with the fried garlic and scallion greens. Serve with rice or noodles.