Stir-Fried Cured Greens with Country Cured Pork
A rustic and savory dish featuring aromatic cured pork belly stir-fried with rehydrated pickled greens. The saltiness of the meat is perfectly balanced by the texture of the vegetables.
Story
This traditional recipe brings out the best of preserved ingredients. The cured pork, known as 'Larou,' offers a deep smoky flavor that pairs wonderfully with the unique texture of the pickled greens. Pre-steaming the meat ensures it stays tender while developing a nice curl in the wok.
Ingredients
Cured pork belly
200g
Pickled mustard greens (Lacai)
150g
Garlic cloves
3, sliced
Vegetable oil
1 tbsp
Light soy sauce
1 tsp
Salt
to taste
MSG or chicken powder
pinch (optional)
Instructions
1
Prepare the Pickled Greens
Blanch the pickled greens in boiling water for about 15 minutes to remove excess salt and soften the texture. Drain well, chop finely, and squeeze out any remaining liquid.
2
Pre-cook the Pork
Rinse the cured pork belly and slice it thinly. Place the slices in a steamer and cook until they are partially tender but not fully falling apart. Remove and set aside.
3
Stir-fry Aromatics and Pork
Heat the vegetable oil in a wok over medium heat until it shimmers and smells neutral. Add the sliced garlic and the steamed pork slices. Stir-fry until the pork slices start to curl at the edges and release their fat.
4
Combine and Season
Toss the chopped pickled greens into the wok and stir-fry for about a minute to combine the flavors. Season with salt, soy sauce, and a pinch of MSG if desired. Serve hot with steamed rice.
