Stir Fried Asparagus with Preserved Pork

 

Stir Fried Asparagus with Preserved Pork

 

I’m not a big asparagus person, but once a while, I miss it. I use to stir fry it with eggs. But I noticed that it makes eggs looks darker in my lunch box next day. So I decided to cook it with meat this time.

Ingredients:Stir Fried Asparagus with Preserved Pork

Asparagus, onion, wood ear, preserved pork, seasoning to taste.

Method:

1. Soak wood ear in water for at least 1 hour, then clean and drain good.Stir Fried Asparagus with Preserved Pork

2. Chop asparagus into inch-long sticks.

3. Slice preserved pork into thin slices.

4. Chop onion into cubes.

5. Heat up skillet, no oil needed, set on medium high heat.Stir Fried Asparagus with Preserved Pork

6. Cook preserved pork for several minutes until the fat start looking clear.

7. Add onion to skillet, cook for several minutes until onion start getting tender.

8. Add some cooking wine and vinegar into skillet, mix well.Stir Fried Asparagus with Preserved Pork

9. Add asparagus and wood ear, keep cooking for several minutes.

10. Add salt, pepper, and a pinch sugar into skillet, stir well.

11. Transfer to plate and serve.

 

 

Stir Fried Asparagus with Preserved Pork

 

 

Preserved Pork

 

Preserved Pork

 

Preserved Pork is very popular in South China. This is one of the main way to prevent meat from going bad before refrigerator exists.

To make preserved pork, most people would use pig belly. First, season pork with salt and pepper for 1-3 days, then add other seasoning such as rice wine, soybean oil, etc., then smoke it or air-dry it.

Of course, different area has different way to preserve meat. In country, lots of families hang treated pork above their stoves until they are ready to cook it.

I make it at home. Because I live in South, winter temperature is not low enough to let it air-dry, I have to let it sit in my refrigerator for days to let it dry. It’s not the original taste, but close enough.

Don’t be scared of the color, it comes from soybean oil.