Salt-Fried Pork Recipe

1. 1

   Slice the pork very thinly, into rectangles about 3 by 2 inches. Cut the leeks on a sharp bias into 1-inch slices. If you are without a razor-sharp knife, freeze the pork belly for 20 minutes prior to slicing.

2. 2

   Swirl the oil into the wok and place over high heat until shimmering but not yet smoking. Add the slices of pork and stir-fry until the pork is lightly browned and has lost much of its water content, about 4 minutes.

3. 3

   When the oil begins to sizzle, move aside the pork slices, grouping them as best you can on one side of the wok. Discard all but 1 tablespoon fat. Lower the heat to medium-low. Add the chili bean paste and fermented black beans into the pool of fat in the center of the wok and stir-fry until fragrant, about 20 seconds. Then allow the pork slices to re-enter the oily mixture, and stir-fry vigorously to incorporate, adding the soy sauce and sugar. Add the leeks or green onions. Continue to stir-fry just until the leeks/green onions are just cooked, about 1 minute. Taste the pork and season with salt if needed. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.