The plated stir-fried pork head meat is presented with a golden shine, and the colors of the accompanying vegetables are also very enticing. A rich aroma wafts through the air, tempting one’s palate. With the first bite, the unique texture and rich flavor captivate the senses, leaving one intoxicated. The succulent taste of the pig’s head meat blends perfectly with the crispness of the vegetables, making it irresistible.
Ingredients for stir-fried pork head meat
| Pork head meat | 260g |
| Garlic sprout | 8g |
| Ginger | 4g |
| Garlic | 4g |
| Sichuan Pepper | 5g |
| Dried chilli | 6g |
| Cooking wine | 5g |
| Salt | 1g |
| Aginomoto | 1g |
| Sugar | 3g |
| Pepper powder | 1g |
| Dark soy sauce | 2g |
| Chili oil | 5g |
Steps:
1.Firstly, let’s prepare the ingredients. Take 260g of cooked pork head meat and slice it evenly into thin pieces. Place the sliced meat on a plate for later use. Take three stalks of garlic sprouts and cut them into small sections. Take a small piece of ginger and slice it thinly, then cut it into strips. Slice four cloves of garlic thinly and combine it with the ginger. Prepare a small bowl and add a handful of Sichuan peppercorns and dried chili peppers for later use. Once the ingredients are prepared, blanch the pork head meat.
2.Heat water in a pot and add the sliced pork head meat. Add 5g of cooking wine to remove any unpleasant smell. Bring the water to a boil to remove impurities from the pork head meat. Once the water boils, remove the meat and rinse it with clean water. Drain and set aside.
3.Next, quickly blanch the pork head meat. Heat oil in a pan until it reaches around 60% heat and begins to emit a slight smoke. Add the drained pork head meat and quickly blanch it for around 10 seconds. Remove and drain the excess oil. The purpose of blanching is to remove excess fat from the pork head meat.
4.Leave a small amount of oil in the pan. The oil shouldn’t be too much. Once the oil is hot, add the Sichuan peppercorns and dried chili peppers to stir-fry and release their spicy aroma. Be careful not to overheat the oil and burn the chili peppers. Add the ginger and garlic, stir-frying until fragrant. Then add the blanched pork head meat and stir-fry quickly to mix well. Pour in 5g of cooking wine along the edge of the pan. The residual heat of the wine will help remove any remaining odor from the meat. Once well mixed, season with 1g of salt, 1g of MSG, a small amount of sugar for freshness, 1g of ground pepper, and 2g of dark soy sauce for color. Add 5g of chili oil to make the dish glossy. Stir-fry on high heat to release the fragrance of the seasoning, then add the sliced garlic sprouts as a garnish. Cook the garlic sprouts until they are slightly tender, quickly stir-fry to evenly mix the ingredients, and then transfer the dish onto a serving plate.
Tips
1.The key to stir-frying pork head meat is controlling the heat. The meat can easily become tough, so it’s important to stir-fry it quickly at high heat to maintain its tenderness. Start by using high heat to quickly stir-fry the meat until it changes color, then reduce the heat to medium or low and continue stir-frying until fully cooked.
2.You can enhance the flavor and taste of the dish by adding ingredients like scallions, ginger, garlic, and chili peppers according to your personal preference.
During the process of tasting stir-fried pork head meat, we not only get to experience its unique flavors, but also the joy of cooking and the pleasure of sharing. Enjoying this delicious dish with family and friends is undoubtedly a rare and blissful experience.