Sichuan Cured Pork (La Rou)
This classic Sichuan home-cooked dish stir-fries smoked cured pork with crisp garlic scapes. The pork is rich but not greasy, packed with smoky aroma.
Ingredients
7 items- Sichuan cured pork (La Rou) 300 g
- Garlic scapes (spring garlic) 200 g
- Ginger 3 slices
- Garlic 3 cloves
- Dried chilies 5
- White sugar 1/2 tsp
- Vegetable oil 1 tbsp
Nutrition
Steps （8 steps）
Soak the whole piece of Sichuan cured pork in warm water for 30 minutes to soften surface and reduce saltiness. Rinse and drain.
Place pork in a steamer. Steam over boiling water on high heat for about 20 minutes until a chopstick can pierce the thickest part easily. Cool completely.
Slice the cooled pork into uniform thin pieces about 3 mm thick.
Wash garlic scapes; cut white parts diagonally into sections and green parts into longer pieces. Slice ginger and garlic; snip dried chilies.
Heat oil in a wok over medium, then reduce to low. Add pork slices and fry slowly for 3 minutes until fat becomes translucent and edges lightly curl. Remove pork, leaving the oil.
Increase to medium heat. Sizzle ginger, garlic, and chilies for 30 seconds until fragrant. Add white parts of garlic scapes and stir-fry for 1 minute until softened.
Add green garlic scape parts, turn to high heat, and stir-fry 30 seconds until bright green. Return pork, sprinkle 1/2 tsp sugar.
Stir-fry rapidly on high for 30 seconds to combine well. Serve immediately.
Tips
Soaking and steaming the pork ensures a tender texture; frying slowly over low heat renders excess fat; stir-fry white garlic stems before the leaves to keep crispness.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.