Hakka Stir-fry (Pork and Squid Stir-fry)
The synergy between the umami of squid and pork! The Hakka Nation's Strongest Treats
Description
A traditional stir-fry of the Hakka people in Southern China and Taiwan. Julienned pork belly, rehydrated dried squid, dried tofu, and celery are wok-fried perfectly with soy sauce and chilies. The intense umami of the dried seafood detonates.
Restaurants serving Hakka Stir-fry (Pork and Squid Stir-fry)
Researching
We are researching restaurants that serve this dish.
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
- Pork belly
- Dried squid
- Pressed tofu
- Celery
- Garlic
- Soy sauce
- Chili
Instructions
- [Authentic Recipe]
- Rehydrate dried squid in baking soda water; julienne.
- Julienne skin-on pork belly, pressed tofu (Dou Gan), and celery to match.
- Heat oil; fry pork until crispy to render fat.
- Add squid and fry until the roasted seafood aroma blooms.
- Add pressed tofu, garlic, scallion, and chilies.
- Season with soy, wine, white pepper, and sugar. Finally, add celery and flash-fry on high.
Learn more Spice, substitutes, tips
Key spices
Amino acid umami from dried squid and rich pork fat
Substitutes at Japanese supermarkets
Substitute with JP pork belly, dried squid, thick fried tofu, and celery
Pairing
Cold Beer / White Rice
Trivia
Originated when the Hakka people thriftily fried leftover pork and dried squid offerings from festivals together. A dish of wisdom and frugality.
Eating tips & etiquette
Enjoy the chewy squid, crisp celery, and soft tofu simultaneously. Due to its strong flavor, it is ordered 100% of the time as a beer snack in Taiwan.
Allergen
Pork, Squid, Soybeans, Wheat