Three Treasures of Cured Meats
A quick stir-fry of cured pork belly, sausage, and duck with snow peas, savory and aromatic, a comforting winter dish that pairs perfectly with rice.
Ingredients
9 items- Cured pork belly 100 g
- Cured sausage 2 pieces (about 100 g)
- Cured duck 100 g
- Snow peas 150 g
- Ginger 1 small piece
- Garlic 3 cloves
- Soy sauce 1 tsp
- Sugar 1/2 tsp
- Cooking oil 1 tbsp
Nutrition
Steps （6 steps）
Prepare ingredients: slice cured pork belly, slice sausage diagonally, chop cured duck; julienne ginger, slice garlic; trim and wash snow peas.
Bring water to a boil, blanch cured duck pieces for 2 minutes to remove excess salt and impurities, drain. (Optional: blanch pork belly and sausage for 10 seconds.)
Heat oil in a wok over low heat, add pork belly and sausage, stir-fry slowly for 2-3 minutes until the pork belly turns translucent and starts to curl, and the sausage releases oil.
Add ginger and garlic, stir-fry over medium heat for 30 seconds, then add cured duck and stir-fry for 1 minute to blend flavors.
Increase heat to high, add snow peas, soy sauce, and sugar, quickly stir-fry for 1 minute until the snow peas turn bright green and slightly wrinkled.
Transfer to a plate and serve immediately.
Tips
Cured meats are already salty, so use soy sauce sparingly; if they are very salty, boil them for 10 minutes to reduce saltiness.
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