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which_chickThere are no pretensions to authenticity or cultural whatsis here. This is a stirfry thing you can make with leftover pork such as you may have gotten from a pig roast. It is yummy and easy and a nice way to use up leftover pork if you need something different to do with it by way of having had a pig roast twice in two weeks and being equipped with a surfeit of pork at the moment.
You may find the provided measurements insufficient. Tough cookies.
Take an amount of leftover fully-cooked pork that you would like to serve to your eaters. Cut it up into slivers or very thin slices as for a stir-fry meat. This is easiest if it's cold. Fry the pork pieces in bacon fat or lard until parts of it are brown and crispy. It does not all need to be brown and crispy but it should be about a third of it brown and crispy.
This is not deep frying. This is "put a small amount of fat in the pan and toss the meat bits about so that they get brown and crispy." When you adjudge the pork bits done (and they are already fully cooked, this recipe is for fully-cooked LEFTOVER pork bits), remove them from the pan and drain them on a paper towel nest to remove excess grease.
Next you will make the vegetable part. I like carrots. Take an amount of carrots equal to the volume of pork you used, give or take. Cut the carrots into pieces about an inch and a half long, then slice each piece into halves longways and proceed to cut into very thin slivers. This is so that the carrots will cook quickly.
You will also need some fresh garlic and some fresh ginger, both sliced thin like the carrots. Add as much ginger and garlic as you want. I'd start with an inch-long piece of ginger, fairly thick. Peel and slice into tiny matchsticks, along the direction of the strings is easiest. Garlic, maybe four cloves peeled and sliced thin.
Now, in the pan you used for the pork, add some (not much) sesame oil, like a teaspoon or two. Add some more bacon fat if you feel more fat is needed. Fry the carrots, ginger, and garlic. Stir them about sometimes. It's OK if some of the carrots get browned on some edges. These carrot pieces should be about 2x as thick as a carrot peel if you were peeling the carrot. If you make the carrot pieces too thick, the garlic will scorch before the carrots get cooked.
While your carrots and ginger and garlic are cooking, thinly slice some scallion for sprinkling on top of your stir fry approximation. Do not cook these, they are for raw sprinkles at the end.
When the carrots are soft enough (try a piece) then dump the pork bits BACK INTO THE PAN and shake soy sauce overtop a time or two until you feel good about it. Stir everything around to make sure it's all hot.
Portion out over rice if you want, or noodles if you want. Or just eat it plain. SPRINKLE fresh chopped scallions overtop before eating. If you have or like sesame seeds, those would be nice, too.
You may find the provided measurements insufficient. Tough cookies.
Take an amount of leftover fully-cooked pork that you would like to serve to your eaters. Cut it up into slivers or very thin slices as for a stir-fry meat. This is easiest if it's cold. Fry the pork pieces in bacon fat or lard until parts of it are brown and crispy. It does not all need to be brown and crispy but it should be about a third of it brown and crispy.
This is not deep frying. This is "put a small amount of fat in the pan and toss the meat bits about so that they get brown and crispy." When you adjudge the pork bits done (and they are already fully cooked, this recipe is for fully-cooked LEFTOVER pork bits), remove them from the pan and drain them on a paper towel nest to remove excess grease.
Next you will make the vegetable part. I like carrots. Take an amount of carrots equal to the volume of pork you used, give or take. Cut the carrots into pieces about an inch and a half long, then slice each piece into halves longways and proceed to cut into very thin slivers. This is so that the carrots will cook quickly.
You will also need some fresh garlic and some fresh ginger, both sliced thin like the carrots. Add as much ginger and garlic as you want. I'd start with an inch-long piece of ginger, fairly thick. Peel and slice into tiny matchsticks, along the direction of the strings is easiest. Garlic, maybe four cloves peeled and sliced thin.
Now, in the pan you used for the pork, add some (not much) sesame oil, like a teaspoon or two. Add some more bacon fat if you feel more fat is needed. Fry the carrots, ginger, and garlic. Stir them about sometimes. It's OK if some of the carrots get browned on some edges. These carrot pieces should be about 2x as thick as a carrot peel if you were peeling the carrot. If you make the carrot pieces too thick, the garlic will scorch before the carrots get cooked.
While your carrots and ginger and garlic are cooking, thinly slice some scallion for sprinkling on top of your stir fry approximation. Do not cook these, they are for raw sprinkles at the end.
When the carrots are soft enough (try a piece) then dump the pork bits BACK INTO THE PAN and shake soy sauce overtop a time or two until you feel good about it. Stir everything around to make sure it's all hot.
Portion out over rice if you want, or noodles if you want. Or just eat it plain. SPRINKLE fresh chopped scallions overtop before eating. If you have or like sesame seeds, those would be nice, too.
