Radish Pickle Stirred with Cured Pork

萝卜干炒腊肉

Radish Pickle Stirred with Cured Pork — HunanXiangtan home cooking.

Ingredients

• Hunan-style cured pork belly (larou)
• Sun-dried radish pickle (luobo gan)
• Garlic, minced
• Light soy sauce

Instructions

1. Heat a wok over medium-high heat until a drop of water sizzles and evaporates instantly. Add larou slices in a single layer. (Wok surface shimmering faintly; water droplet dances and vanishes in <1 second.)
2. Stir-fry larou until edges curl and fat begins to render—about 2 minutes. Do not brown deeply; aim for translucent, supple slices. (Edges lightly curled; small beads of clear fat appear around slices.)
3. Push larou to one side. Add minced garlic to the empty space and stir-fry 15 seconds until fragrant—but not browned. (Garlic turns glossy and pale gold; no browning at edges.)
4. Add luobo gan and stir-fry 2 minutes, tossing constantly. The radish should soften slightly but retain toothsome bite. (Radish strips plump slightly and glisten with oil; no visible moisture pooling.)
5. Drizzle light soy sauce evenly over dish. Toss 30 seconds, then remove from heat immediately. (Sauce coats evenly; color deepens to warm amber—not dark brown.)