Stir-Fried Dried Celtuce with Pork Belly
Sun-dried celtuce rehydrated and stir-fried with pork belly until rich and savory, soaking up the meaty juices and delivering an irresistible crunch.
Story
Every winter, my in-laws plant celtuce, harvesting the stalks by spring to peel, slice, and sun-dry. Drying it all in a single sunny day keeps a vibrant green hue, but even if it takes longer and the color dulls, the flavor remains just as wonderful. After a brief soak, the dried celtuce is incredibly versatile—delicious in cold salads, but truly exceptional when stir-fried with pork belly. Glazed with dark and light soy sauces, the dish turns a rich, glossy amber. The rehydrated celtuce acts like a sponge for the savory pork fat, rewarding you with a satisfying, crisp crunch in every bite.
Ingredients
Dried celtuce
a small handful
Pork belly
appropriate amount
Garlic
3 cloves
Dark soy sauce
appropriate amount
Light soy sauce
appropriate amount
Salt
appropriate amount
Instructions
1
Step 1
Prepare the ingredients; it will be easier to slice the pork belly if you put it in the refrigerator to freeze slightly.
2
Step 2
Soak the dried celtuce in water for about half an hour until it softens.
3
Step 3
Cut the pork belly into slightly thinner slices, wash and smash the garlic, squeeze the moisture out of the dried celtuce and give it a few random cuts.
4
Step 4
Start the wok, heat the wok and add a small amount of oil, add the pork belly and stir-fry until the fat renders and the meat curls slightly.
5
Step 5
Add the crushed garlic and stir-fry until fragrant.
6
Step 6
Add the dried celtuce and stir-fry for 1-2 minutes.
7
Step 7
Add an appropriate amount of dark soy sauce for color, light soy sauce for seasoning, and stir-fry evenly.
8
Step 8
Add an appropriate amount of salt to adjust the saltiness, stir-fry evenly, and it's ready to be served~
