I am nuts about Chinese barbecue- I like it as much as I like dim sum. What I love most is soy sauce chicken, but barbecue pork, or sui chow, is a pretty close second. It's sweet, with a hint of ginger, and kind of chewy. I bought it at the Richmond Public Market, which is an experience in itself. I lived just a few blocks from the market for a few years, so it's got a sort of homey feel for me. When you go into a barbecue shop, or to a stall in this case, there are chickens, ducks and half-pigs hanging in the front window. The barbecue pork (different from barbecue pig- that's the one hanging up) is usually in huge trays underneath, in big chunks or slabs. It's boneless and covered in yummy sauce. You choose the piece you want, and the server takes a huge cleaver and chops it up for you. they are pretty amazing with those cleavers, and not a little scary when they chop into a chicken or duck. They put it into a container and ladle in some more sauce, which is what I used for dressing on this salad.
I used kohrabi today, as and it provided a lovely crunch and sweetness. In fact, this salad was all sweet; the pork, tomatoes, snap peas, kohlrabi and especially the sauce. Another time, I would mix a little vinegar with the sauce to give it some tang. The tomatoes, by the way, are not under-ripe; they are an heirloom pink tomato, and they were pretty good.
How-to: On a bed of fresh baby spinach, sprinkle diced kohlrabi. Top and tail snap peas and cut in half, and quarter small tomatoes. Arrange the veggies on top and finish off with slices of hot Chinese barbecue pork. Drizzle the sauce from the pork (I'd add a little rice vinegar to it first) on top as a dressing.
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