Feb 23, 2012

Stir Fry Cured Meat with Garlic Sprout - 蒜苗炒臘肉

This is my first time cooking with Chinese cured meat,
Depending on the region, the cured meat is usually made by smoking or marinating pork belly strips -

After consulted with my mom, here's my very first try of this traditional dish,
Stir fry cured meat with garlic sprout -


1 strip of Chinese cured meat
1 garlic sprout
3 red chili peppers
Tiny bit of olive oil


Bring a pot of water to a boil then add in the cured meat,
Cook about 5 minutes on each side to get rid of excess salty flavor from the meat.

Wait till the meat cools down a little bit then cut off the upper tough skin part,
Just cut away a thin layer on the top and discard it,
Cut the remaining strip into very thin pieces.

Mine doesn't look that thin..well...guess I'm not very good with knives*
Plus I didn't cut off the chewy skin part..because my mom forgot to mention this crucial step..

One of my fellow food blogger recommended another tip to deal with the chewy skin - by steaming the strip with rice wine prior stir frying the meat, maybe I'll test it out next time!

Remove the stem from the garlic sprout and slice it diagonally,
Remove the stems from chili peppers and cut into tiny pieces.

Drizzle just a tiny bit of olive oil to the pan and toss in garlic sprouts and chili peppers,
Cook till almost burned, add in cured meat,
Give it a quick stir, the dish is ready once the garlic sprouts turned slightly burned on the edges.

Even though that chewy skin is kind of annoying, but overall this is still a very flavorful dish, despite the fact that only few seasonings were used,
What do you think?
At least not bad for a first try?

Cindy's Rating: 7


  1. The cured meat looks like bacon in some ways, right? But probably more meaty than bacon. ;p

  2. To Tigerfish~
    Yeah so true, it has that meaty flavor compared to the fatty taste of bacon!