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La Rou Chao
Hunan Smoked Bacon Stir-Fry
A classic Hunan dish featuring intensely smoky cured pork belly (la rou) stir-fried with pungent garlic stems and fiery dried chilies. This recipe balances the richness of the bacon with fresh aromatics for a deeply flavorful and satisfying meal.
๐ง ์ฌ๋ฃ
- 300 g Chinese cured smoked bacon (la rou)(Look for firm, well-smoked pork belly. If unavailable, high-quality thick-cut smoked bacon can be a substitute, though the flavor will be less authentic.)
- 200 g Garlic stems (suan tang)(Also known as garlic scapes or garlic shoots. Trim off the woody ends and any tough outer layers.)
- 6-10 Dried red chilies(Adjust quantity based on desired heat level. Remove seeds for less spice.)
- 1 tablespoon Fresh ginger(Finely minced or grated.)
- 1 tablespoon Soy sauce(Light soy sauce is recommended.)
- 1 tablespoon Shaoxing wine (or dry sherry)(Adds depth of flavor.)
- 1 teaspoon Neutral cooking oil (e.g., vegetable, canola)(Optional, only if bacon is very lean.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the bacon: Slice the Chinese cured bacon thinly, about 1/8 inch (3mm) thick. If the bacon is very salty (common with cured varieties), blanch it by placing the slices in a small pot, covering with cold water, and bringing to a boil. Simmer for 1-2 minutes, then drain and rinse under cold water. Pat dry thoroughly with paper towels. This step helps control the saltiness and renders some of the fat.
โฑ๏ธ 10 minutes (including blanching time) - 2
Prepare the aromatics and vegetables: Trim the tough ends off the garlic stems and cut them into bite-sized pieces, about 1.5-2 inches (4-5 cm) long. If using whole dried chilies, you can snip them in half with scissors (optional: remove seeds for milder heat). Mince or grate the fresh ginger.
โฑ๏ธ 5 minutes - 3
Stir-fry the bacon: Heat a wok or large skillet over medium-high heat until it begins to smoke slightly. Add the sliced bacon in a single layer (if using oil, add it now). Stir-fry for 3-5 minutes, or until the bacon is golden brown and its edges are becoming crisp, rendering its fat. Do not overcrowd the pan; cook in batches if necessary.
โฑ๏ธ 5 minutes - 4
Add chilies and ginger: Push the bacon to one side of the wok. Add the dried chilies and minced ginger to the cleared space. Stir-fry for about 30 seconds until fragrant, being careful not to burn the ginger.
โฑ๏ธ 1 minute - 5
Add garlic stems and seasonings: Add the prepared garlic stems to the wok. Stir-fry for 2-3 minutes until they turn bright green and are tender-crisp. Pour in the soy sauce and Shaoxing wine. Toss everything together quickly to coat evenly. Cook for another 1-2 minutes until the garlic stems are cooked to your liking.
โฑ๏ธ 4 minutes - 6
Serve immediately: Taste and adjust seasoning if needed. Transfer the stir-fry to a serving platter and serve hot, ideally with steamed rice.
โฑ๏ธ 1 minute
๐ก ์ ๋ฌธ๊ฐ ํ
- โBlanching the cured bacon is crucial if it tastes excessively salty. This also helps to render the fat more evenly.
- โGarlic stems (scapes) provide a delightful crunch and a mild garlicky flavor that complements the rich bacon.
- โThe dish is characterized by its intense smokiness from the cured bacon, balanced by the heat of the chilies and the freshness of the aromatics.
- โEnsure your wok or skillet is very hot before adding ingredients for a proper stir-fry. This prevents steaming and promotes crispness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Substitute leeks (cut into similar lengths) for garlic stems for a milder oniony flavor.
- Add thinly sliced bamboo shoots along with the garlic stems for an extra layer of texture.
- A pinch of sugar can be added with the soy sauce to balance the flavors.