Red Roast Pork Shoulder with Watercress Fried Rice Recipe

Ingredients

• 1 bottle dry red wine
• 2 cups soy sauce
• 2 cups water
• 14 ounces rock sugar (or 2 cups dark brown sugar)
• 5 pieces ginger, long ¼-inch slices
• 1 head garlic, unpeeled and halved horizontally
• 2 bunches scallions, white part sliced into 3-inch lengths, green part sliced 1/8-inch thick
• 2 star anise
• 3 dried Thai bird chiles
• 2 cinnamon sticks
• 2-pound pork shoulder, cut into 1 inch cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons canola oil
• 1 teaspoon sesame oil
• 2 eggs, beaten lightly
• 4 cloves of garlic, finely chopped
• 2 tablespoons finely chopped fresh ginger
• 1 la chang (Chinese sausage), cut into 1/8-inch dice, or 4 strips cooked bacon crumbled
• ½ cup sliced scallions
• 5 cups cold cooked rice
• 4 cups loose watercress
• 2 tablespoons soy sauce
• ½ teaspoon white pepper
• Kosher salt to taste