Cut the pork and chili pepper into slivers. Set the peppers aside. Mix the pork with the salt and 1 tsp. each of the soy sauce and rice wine. Mix with 1 1/2 tsp. of the cornstarchand a few drops of oil and stir to coat. Mix 2 tsp. of the soy sauce, vinegar, sugar, the remaining 2 1/3 tsp. of
Place pork in freezer for about 20 minutes or until firm to the touch. Then cut into slices, then into shreds. Place meat in a large bowl with the marinade ingredients. Refrigerate for 20 minutes. Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable.
The combination of cinnamon, cloves, tomato, onion, and jalapeños gives these shredded pork sandwiches a flavorful twist. They are highly spiced - but not spicy; use more jalapeños if you prefer a hotter recipe.