Sunday, December 12, 2010

Chinese Salt Pork with Leeks and Cabbage

While thinking about foods that go well with rice, salt pork wok fried with leeks and garlic is a home cooked favorite.  It's nothing fancy by any means, but it is a powerhouse of flavor.  It is the quintessential late night, late supper, congee or rice, beer or liquor, way to end an evening.  I've seen it pop up on some menus at Chinese restaurants around town.  It reminds me of college days when after a night out, I found myself drinking beer out of a tea pot while having a few midnight munchie tidbits with a bowl of white rice....mmmm.  Youth and resilience.    
8 oz Salt pork
2 leeks, sliced
1 small cabbage, sliced
1/2 tsp red pepper flakes
1 scallion, sliced
1 garlic clove, minced
2 tsp soy
2 tsp rice wine
1 tsp sugar


In your wok, fry the garlic, scallion and red pepper flakes in a little bit of oil over high heat until fragrant.  Toss in the salt pork, then the leeks, and then the cabbage. Fry until slightly softened.  Add in the soy, rice wine and sugar and fry for another few minutes until everything is well incorporated.  Let me tell you, it is like the potato chip.. one bite is never enough.

2 comments:

  1. This looks so yummy. Can you adopt me please?

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  2. One of the standards set by Confucius (you might have noticed this at an authentic Chinese restaurant) is that food must be cut into small bite size pieces before serving the dish. Phoenix Chinese Restaurant

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