To make Mongolian Pork, in large pot, combine pork, soy sauce, orange juice, ginger, Szechuan chiles and star anise. Add enough water to cover pork; bring to a boil. Transfer pot to 350°F oven; cook 2-3 hours or until pork is fork-tender. Remove pork; cool and shred by hand. Strain braising liquid; chill and remove solidified fat.
For each serving, to order, mix together 1 1/2 tablespoons reserved pork braising liquid, 1 1/2 teaspoons oyster sauce, 1 1/2 teaspoons xaoshing wine and 1/2 teaspoon sesame oil. In wok or sauté pan, heat 1 1/2 tablespoons vegetable oil. Add 8 ounces pulled pork; stir-fry until seared. Add 1 cup cabbage; mix well. Add 1/2 cup bean sprouts, 1/2 teaspoon garlic, 1/2 teaspoon ginger and liquid mixture. Stir-fry 1-2 minutes or until cabbage is wilted; add 1/4 cup scallions and half a Fresno chile. Mound pork on platter with 5 pieces lettuce and a bowl of hoisin sauce on the side.
Recipe by Chef Alexander Ong, Betelnut (San Francisco, CA)