Fern Fronds with Cured Pork and Chili
A rustic spring vegetable dish featuring tender fern fronds cooked with savory cured pork, bright garlic, and a kick of fresh chili. The ferns are first blanched to remove their natural bitterness, then simmered in a flavorful broth until perfectly tender.
Story
Fern fronds, also known as bracken or fiddleheads, are a treasured spring foraged green in many parts of China. This home-style dish celebrates their delicate, slightly earthy flavor by pairing them with rich, savory cured pork. The slow simmering allows the ferns to absorb all the porky goodness while remaining tender.
Ingredients
fresh fern fronds
300g
cured pork belly or bacon
80g, thinly sliced
garlic cloves
3, minced
small red chilies
4-5, halved
vegetable oil
2 tablespoons
water
1 cup
salt
to taste
Instructions
1
Prepare the fern fronds
Trim the tough ends from the fern fronds. Bring a pot of water to a boil, add the ferns, and blanch for about 1 minute until they turn bright green and soften slightly. Drain well and cut into 2-inch pieces.
2
Crisp the cured pork
Heat oil in a wok or large skillet over medium-high heat. Add the cured pork slices and stir-fry for 2-3 minutes until the fat renders and the edges become crispy and golden.
3
Simmer the ferns
Add the prepared fern fronds to the wok and toss to combine with the pork. Pour in the hot water, reduce heat to medium, and let everything simmer for about 5 minutes until the ferns are tender and have absorbed the savory flavors.
4
Finish with garlic and chili
Stir in the minced garlic and halved chilies. Continue cooking for another 2 minutes until fragrant. Taste and adjust seasoning with salt if needed. Transfer to a serving plate and enjoy immediately with steamed rice.
