藜蒿炒腊肉 Lihao Chao Larou

Stir-Fried Preserved Pork with Poyang Lake Wormwood

Tender wild wormwood from Lake Poyang meets thick-cut smoked pork in a fast, smoky stir-fry.

25 minutes · 2 to 3 · Medium · Smoky and savory

Ingredients

• 300g Poyang Lake wormwood (Artemisia selengensis), tender stems only
• 150g smoked cured pork with skin, lean and fat sliced separately
• 2 tbsp lard
• 4 garlic cloves, sliced
• 10g ginger, shredded
• 2 dried red chillies, finely chopped
• 50g Chinese chives, cut into sections
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 2g salt
• 50ml water

Steps

1. Rinse the cured pork, trim off the rind, set on a plate and steam for about 30 minutes until the meat turns glossy; cool briefly and slice the fat and lean separately.
2. Strip the leaves off the wormwood, scrape the outer skin from the stems with the back of a knife, keep the tender centres and cut them into 4cm lengths; cut the chives, chop the chillies, shred the ginger and slice the garlic.
3. Heat the wok over high heat, add the lard and bring it to about 60 percent hot, then fry the fatty pork slices for 40 seconds until the edges curl; splash in the wine and pour in the steaming juices from the pork.
4. Add the wormwood, chives, chilli and garlic, stir-fry over high heat for about 1 minute until the stems are just tender and the chives have wilted, then season with salt.
5. Add the lean pork, toss over medium-high heat for 30 seconds, add the water and let it simmer 2 minutes so the sauce soaks into the meat, then turn the heat up and reduce until dry.
6. Pour the soy sauce down the side of the wok, toss to coat and serve straight away while the stems are still crisp.

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