Three Treasures of Cured Meat
Cured pork belly, sausage, and duck leg come together in a savory, rich stir-fry with garlic sprouts. A heartwarming Cantonese home-cooked dish perfect with rice.
Ingredients
9 items- Chinese cured pork belly (lap yuk) 100 g
- Chinese cured sausage (lap cheong) 2 pieces
- Cured duck leg 1 piece
- Garlic sprouts 200 g
- Ginger 3 slices
- Shaoxing wine 1 tbsp
- Light soy sauce 1 tsp
- Sugar a pinch
- Cooking oil 1 tbsp
Nutrition
Steps （5 steps）
Wash cured pork belly and duck leg with warm water. Place in a bowl, cover with water, microwave on high for 2 minutes or steam for 10 minutes until softened. Rinse sausage briefly.
Remove skin from pork belly and duck leg. Slice all cured meats about 0.3 cm thick. Slice ginger. Wash garlic sprouts; cut white parts diagonally and green leaves into segments.
Heat oil in a wok over medium heat. Sauté ginger until fragrant. Add pork belly and duck leg slices; stir-fry 1-2 minutes until fat turns translucent and oil renders. Add sausage slices, stir 30 seconds, then splash wine.
Push meats to side of wok. Add garlic white pieces to the rendered oil; stir-fry over high heat about 30 seconds until slightly softened and edges turn golden.
Combine with meats. Add garlic green leaves; stir-fry 20 seconds over high heat. Add soy sauce and sugar, toss well, then turn off heat. Serve immediately.
Tips
Steaming the cured meats first makes them easier to slice and prevents dryness. Render fat over medium heat for more flavor. Cook garlic white and green separately for perfect texture.
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