Pingxiang Smoked Pork with Garlic Sprouts
Pingxiang-style smoked pork belly with rich smoky flavor. Stir-fried with garlic sprouts for a savory, rice-appetizing dish.
Ingredients
9 items- Pingxiang smoked pork belly 200 g
- garlic sprouts 4 stalks
- dried chilies 3
- ginger 1 small piece
- light soy sauce 1 tbsp (15 ml)
- cooking wine 1 tbsp (15 ml)
- sugar 1 tsp (5 g)
- black vinegar 1 tsp (5 ml)
- cooking oil as needed
Nutrition
Steps （6 steps）
Soak the smoked pork in warm water at 40°C for 15 minutes, scrub off surface soot with a soft brush, rinse twice, and drain.
Slice the soaked pork into thin pieces about 0.3 cm thick. Wash garlic sprouts, cut white part diagonally and leaves into sections. Cut dried chilies into rings, slice ginger.
Heat a wok over medium heat, add 1 tbsp oil, stir-fry pork slices until fat becomes translucent and edges curl, with oil rendered. Remove and set aside.
Leave base oil, turn to high heat, add ginger, dried chilies, and white parts of garlic sprouts; stir-fry about 20 seconds until fragrant.
Add garlic sprout leaves and stir-fry 15 seconds until bright green. Return pork, add light soy sauce, cooking wine, and sugar. Stir-fry over high heat for 1 minute until sauce thickens.
Drizzle black vinegar along the edge, stir well, then turn off heat and plate.
Tips
1. The smoked pork is already salted, so adjust soy sauce to avoid saltiness. 2. Soaking removes soot and reduces saltiness. 3. Cook white parts first, then leaves for bright green color. 4. Add vinegar at the end to enhance flavor and cut greasiness.
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