Ground Pork Belly Stir-Fried with Flowering Onion Stalks (nqaij Ppuas xyaw paj dos)

 

Ground Pork Belly Stir-Fried with Flowering Onion Stalks (nqaij Ppuas xyaw paj dos)

serves 4

  • 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.