Twice-cooked pork

Choose pork with its skin already cleaned; never press meat onto a hot pan by hand. Slice ginger, dividing equally between boiling and frying, and tie the scallions. Slice optional peppers and green garlic, using separate raw-meat and vegetable work areas.

Put pork, its ginger portion, scallions and wine in a pot and cover with cold water. Bring to a boil, skim, simmer and start a 15 min first check. Even when easily pierced, verify at least 63°C in the center.

Lift temperature-verified pork onto a clean plate and start a 3 min rest timer off the heat. After it finishes, cool just enough to handle, blot dry and cut about 2 mm thin without prolonged room-temperature holding. Mix half the bean paste with soy sauce.

Lightly oil the pan and render pork over medium heat until edges curl and fat turns translucent. Add mixed sauce, MSG, optional peppers, remaining ginger and bean paste; stir briskly without scorching.

Add green garlic and start a 1 min check, stirring until just softened and everything is hot through, then turn off the heat.

Plate with clean utensils and serve warm.