Oct 18, 2015

Quick and Easy Chinese Stir Fry Using Cured Pork Slices and Garlic Bolt 蒜苗炒臘肉

Chinese cured pork has an intense smoky aroma and most of the time sold as smaller chunks in airtight sealed bag. You need to remove the tough skin and thinly slice the pork before using it. Luckily, I found the already sliced version at a local grocery store, of course can't let such time saving and flavorful pieces of meat escape my shopping bag.

Chinese cured pork slices and garlic bolt stir fry -


  • 1 pack/100 grams Chinese cured pork slices
  • 2 to 3 garlic cloves
  • 1 garlic bolt
  • 2 red chilies
  • 1/8 teaspoon granulated sugar


Slice the garlic bolt diagonally. Peel and slice the garlic cloves. Discard the chili stems and slice the remaining diagonally -

Remove the cured pork slices from the package. If you can find it, substitute with smoked bacon.

Transfer the pork slices to a pot, no need to add any oil. Use medium heat and slowly sear till the fat has been rendered but not over-browning the meat. 

Turn up the heat a little bit then add in the garlic slices, garlic bolt, and red chilies. Give it a quick still and cook till the edges of the garlic slices turns slightly browned. Add in the sugar to balance off the saltiness. 

Mix well then move to a serving plate -

Note: Cured meat is quite salty so do not add any more salt to this dish, otherwise you might end up searching for water for the next couple hours.

Other Asian stir fry recipes:

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