#2, Shredded Pork with Mustard Green.

An oddball recipe that was in a cookbook left in my law firm's kitchen area. From the 70's, paperback, and perhaps from the "Sunset" series of (then) exotic cookbooks.

Regardless, have been rearranging ingredients, adding chili (fresh chili makes it more "Southern" Sichuan than Sichuan).

The taste that is achieved is crunchy, spicy, sour, led by fatty pork shoulder shreds, pickled mustard green and shredded bamboo shoots.