29 March 2014

Salt-fried Pork

Ingredients (2 servings):
  • 3 tbsp peanut oil,
  • 250 g fresh, boneless, pork belly, cut into very thin slices (about 5 × 7 cm),
  • a pinch of salt,
  • 1 1/2 tbsp Sichuanese chili bean paste (or substitute with Sambal Oelek),
  • 1 1/2 tbsp fermented black beans,
  • 1 tsp light soy sauce,
  • 1/2 tsp sugar,
  • 2 baby leeks or 5 scallions (or mix), cut thinly at a steep angle (or you can use green bell peppers, celery, or even strips of tofu).


  1. Heat up a wok with 3 tbsp oil until hot but not yet smoking.
  2. Add the pork slices and stir-fry briskly for 3--4 minutes (add the salt after 2 minutes), until he oil has cleared and the pork has lost most of its water content.
  3. Push the pork up one side of the wok and collect oil in a pool at the bottom.
  4. Drop the chili bean paste and the beans into the oil and stir-fry for 30 seconds, until the oil is red and fragrant.
  5. Mix with the pork and add soy sauce and sugar, and throw in the leeks.
  6. Continue to stir fry until the leeks are just cooked, season with salt to taste.
Source: Land of Plenty

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