Salt-Fried Pork
This classic Sichuan dish, Salt-Fried Pork (盐煎肉), features a reddish-brown hue, a savory flavor with a subtle spicy kick, and is made by stir-frying raw meat directly.
Ingredients
Pork leg (cut into slices about 5cm long, 3cm wide, 0.3cm thick)
400 g
Garlic sprouts (cut into sections about 2.5cm long)
50 g
Danxian doubanjiang (finely chopped)
20 g
Fermented black beans (original text misspells the ingredient name)
15 g
Soy sauce
10 g
White sugar
25 g
Vegetable oil
50 g
Salt
2 g
Instructions
1
Step 1
Cut the pork into slices about 5cm long, 3cm wide, and 0.3cm thick. Finely chop the Danxian doubanjiang. Cut the garlic sprouts into sections about 2.5cm long.
2
Step 2
Place a wok over high heat, add the vegetable oil and heat to approximately 120°C. Add the pork slices and stir-fry briefly, then add the salt and stir-fry until the pork releases its oil.
3
Step 3
Add the finely chopped doubanjiang and fermented black beans, stir-fry until fragrant and the mixture takes on color. Add the soy sauce and white sugar, stir to combine. Toss in the garlic sprouts and stir-fry until just tender and aromatic. Transfer to a serving plate and serve.
