Description
A stir-fry where finely chopped garlic chives, minced pork, fermented black beans (douchi), and chilies are rapidly wok-fried into a crumbly texture. The absolute ace of Taiwanese taverns.
Restaurants serving Minced Pork with Garlic Chives
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Garlic chives(or scapes)
- Minced pork
- Douchi(Fermented black beans)
- Red chili
- Garlic
Instructions
- [Authentic Recipe]
- Evenly chop fresh 'garlic chives' (or garlic scapes) to about 1cm lengths.
- Rinse 'Douchi' (fermented black beans, the origin of the 'fly's head' name) to desalt. Prepare chopped garlic and raw red chilies.
- Heat oil in a wok, add minced pork, and stir-fry over high heat until the fat renders clear and the meat is crispy.
- Add douchi, garlic, and chilies to explode the aroma, seasoning with soy sauce, wine, and a pinch of sugar.
- Finally, toss in the chopped chives all at once and stir-fry rapidly over high heat for just dozens of seconds to keep the bright green color and prevent moisture release.
Learn more Spice, substitutes, tips
Key spices
Unique fermented aroma of douchi
Substitutes at Japanese supermarkets
Garlic chives, Minced pork, Store-bought black bean paste
Pairing
White Rice(minimum 2 bowls needed)
Trivia
[For Everyone] Literally translates to 'fly's head'. A dark joke named after the black, round douchi resembling flies' heads. Despite the scary name, it's Taiwan's ultimate rice-devouring side dish.
Eating tips & etiquette
[Unique Eating] Scoop a mountain with a spoon, dump it on hot white rice, mix the rice and chive-pork messily, and shovel it in mindlessly!
Allergen
Wheat, Pork, Soy