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1
Place the pork in a 2-quart saucepan, add the water, ginger, green onions, sugar, and salt, and bring to a boil.
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2
Adjust the heat so the liquid is simmering, cover the pot, and simmer until the pork is almost cooked through, about 8 minutes.
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3
Drain the pork and set aside.
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4
Line the inside of a wok and the inside of its lid with aluminum foil.
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5
Make the smoking mixture: Stir the tea leaves, rice, sugar, and star anise together in the lined wok, then spread evenly over the bottom.
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6
Set a round rack over the smoking mixture, about 3 inches above the mixture, and set the pork on the center of the rack.
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7
Place the wok, uncovered, over high heat.
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8
When the rice mixture begins to smoke, cover the wok, reduce the heat to medium, and smoke until the pork turns a rich, deep brown, about 25 minutes.
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9
Turn off the heat and let stand for 5 minutes before removing the lid.
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10
Let the pork cool briefly, then cut into1/8-inch-thick slices.
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11
(Discard the smoking mixture and foil.)
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12
Clean the wok and heat it over high heat until hot.
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13
Add the oil and swirl to coat the sides.
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14
Add the garlic, ginger and chile and cook, stirring, until fragrant, about 30 seconds.
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15
Add the pork, cabbage, carrot, and bamboo shoots and stir-fry until the cabbage is wilted, about 1 minute.
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16
Add the chicken stock, soy sauce and chile garlic sauce and bring to a boil.
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17
Adjust the heat so the sauce is simmering, cover the wok, and simmer until the carrot is tender, about 3 minutes.
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18
Pour in the dissolved cornstarch and cook, stirring, until the sauce thickens slightly, about 30 seconds.
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19
Stir in the sesame oil, scoop onto a warm serving platter and serve hot.
