Oo this is extremely good.
Delicious pork, the blanche and fry steps before braising prevent this from becoming a lump of fatty amorphous protein and the braising liquor is delightfully spiced, and when reduced after removing the pork becomes a first rate sauce.
The only thing I would strive to improve would be to take any opportunity to reduce fat in the sauce. The easiest way I can think of to achieve this is to cook this ahead of time, refrigerate the sauce, letting the fat solidify on top and making it easy to scrape away from the good bits.
Served with stir-fried cavolo nero and pointed cabbage, a little sliced garlic into the wok at the start, washed veg following it shortly after.Stir fried for a few minutes, splash in a little extra and allow to steam and wilt for a few minutes. Season. Very nice.
From Food of Sichuan, pg. 143