Ground Pork Belly Stir-Fried with Flowering Onion Stalks (nqaij Ppuas xyaw paj dos)
- 4 ounces boneless pork belly, cut into small pieces
- 1 tablespoon vegetable oil
- 3/4 pound flowering onion stalks or garlic chives
- 2 tablespoons oyster sauce
- 1/2 teaspoon salt
Use a heavy cleaver to chop the pork belly to a coarse grind.
Trim off and discard the thick, tough ends of the flowering onion stalks and cut the stalks crosswise into 2-inch pieces.
Put a wok or a 12-inch frying pan over medium-high heat. When the wok is hot, add the oil and the pork. Fry, stirring occasionally, until the pork is cooked through, about 2 minutes. Increase the heat to high and add the flowering onion stalks, oyster sauce, and salt; cook, stirring occasionally, until the vegetables are just tender-crisp, about 3 minutes.
Serve immediately with cooked long grain rice.