I've tried a few versions of this Sichuan dish. All delicious. What I liked about this one was the large quantity of white pepper. Great flavour ! I used normal green beans split lengthwise and cut once diagonally. I used Tianjin preserved cabbage instead of the preserved olives (as I had than on hand) AND I didn't marinate the pork, but fried it then added the flavourings at the end.
