YIELD: 24 SERVINGS For the pork: 20 lbs. pork butt, trimmed of excess fat 8 cups soy sauce 8 cups orange juice 2 lbs. fresh ginger, crushed 3 cups dried Szechuan chiles 20 pieces star anise For plating: ¾ cup oyster sauce ¾ cup xiao shing wine ¼ cup sesame oil 2 ¼ cups vegetable oil 24 cups shredded Napa cabbage 12 cups bean sprouts ¼ cup minced garlic 6 cups scallions, julienned 12 red Fresno chiles, sliced 120 butter lettuce leaves or iceberg lettuce cups hoisin sauce, ...
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