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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.
đ§ Ingredienser
- 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.)
đšâđł Instruktioner
- 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 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.
â±ïž 1 minute
đĄ Proffstips
- âBlanching the cured bacon is crucial if it tastes excessively salty. This also helps to render the fat more evenly.
- âGarlic stems (scapes) provide a delightful crunch and a mild garlicky flavor that complements the rich bacon.
- âThe dish is characterized by its intense smokiness from the cured bacon, balanced by the heat of the chilies and the freshness of the aromatics.
- âEnsure your wok or skillet is very hot before adding ingredients for a proper stir-fry. This prevents steaming and promotes crispness.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.