Pan Fried Pork Slices with Leek (韭葱小炒肉)

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韭葱小炒肉 (Jiu Cong Xiao Chao Rou)



Leek is abundant in many grocery stores. For some reason I rarely bought it, mostly because I did not have much luck cooking it until this time.

For more fun cooking ideas, see Recipes by Category.

Ingredients
  • 3/4 lb. pork shoulder butt roast
  • 1/2 lb. leek
  • 2 tablespoon soy sauce
  • 1 tablespoon sugar
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4

Cooking Steps
1. Get about 3/4 lb. pork shoulder butt roast, cut through the grain to make thin slices about 2 inch size.

Tip: Pork shoulder butt roast cut has mixed lean and fat meat, which makes it very tender, the fat will be pan fried and gives a unique fragrance to the dish.

2. Get a non sticky wok, heat it until no water is left. Place the pork slices evenly onto the wok surface, cover and use medium heat to pan fry about 6-7 minutes or until the bottom side turns golden brown and crispy.
3. Flip the meat slices, cover and pan fry the other side for 2-3 minutes or until the bottom side turns golden brown and crispy.
4. While the meat slices are being pan fried, get 1/2 lb. leek, soak in water, remove dirt, rinse clean. Cut the leek into thin slices.
5. Push the pork slices to one side of the wok, add the leek slices. Cover and pan fry for about 2-3 minutes or until the leek becomes soft and tender.
6. Add 2 tablespoon soy sauce, 1 tablespoon sugar, mix all ingredients evenly and stir fry for about 2 minutes.



 

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