Description
An exquisite Waishengren-derived snack rapid-frying Taiwan's traditional salted/dried pork 'Larou' (made during Lunar New Year) with highly aromatic 'garlic sprouts (leeks)'.
Restaurants serving Stir-fried Cured Pork with Garlic Sprouts
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- [Larou Prep] Prepare 'Larou (Taiwanese bacon)', a preserved food long-steeped in soy, salt, five-spice, Kaoliang, then wind-dried (or smoked). Wash surface, steam for
- mins to soften, then slice thinly.
- Cut Taiwan's thick scallion-like 'Suan Miao (Garlic leeks/sprouts)' diagonally large (separate white/green parts).
- Heat a wok without oil, add sliced Larou and fry on low. 'Clear, umami-packed fat' melts sizzling out of the Larou.
- Add red chili and 'white parts' of Suan Miao, frying so they absorb the Larou fat.
- Add a little soy sauce, wine, sugar (adjust as Larou is salty).
- Finally dump in 'green parts' of Suan Miao, toss rapidly on high for just dozens of seconds to finish.
Learn more Spice, substitutes, tips
Key spices
Five-spice and deep smoke aroma
Substitutes at Japanese supermarkets
Thick-cut bacon or pancetta
Pairing
Kaoliang liquor or White Rice
Trivia
[For Adults] Waishengren home cooking from mainland China, an absolute must on Lunar New Year dining tables. Larou is 'Chinese pancetta' with condensed umami. The combo of Larou fried until its fat turns translucent and Suan Miao boasts supreme potential as a Taiwanese drink snack.
Eating tips & etiquette
[Unique Eating] Reset the Larou's rich fat and intense saltiness with the crisp 'garlic leek' heat, shoveling down white rice infinitely!
Allergen
Pork, Soy, Wheat (from soy sauce)