Garlic Sprout Stir-fried Cured Pork

Steps

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1. 1
   Rinse 2–3 garlic sprouts and slice diagonally. Separate the white and green parts; discard the junction.
   ≈0:09
2. 2
   Rinse the cured pork under hot water and pat dry. Remove the surface skin but keep the fat layer, then slice into even pieces (about 300 g total).
   ≈0:19
3. 3
   Place the pork slices in a container. Pour in 1 cup of cooking wine (or whisky) and 2 cups of clear alcohol, then add enough water to just cover the meat.
   ≈1:27
4. 4
   Place the pork and liquid in a preheated steamer and steam for about 25 minutes until the meat becomes tender.
   ≈2:06
5. 5
   Transfer the steamed pork to a plate and set aside the cooking liquid. Reserve 2 spoons of the liquid to use as broth later.
   ≈2:37
6. 6
   Heat the wok over medium heat and add a little olive oil. Add a few pork slices and cook until fragrant, but do not overcook.
   ≈3:15
7. 7
   When the meat begins to sizzle, add the white parts of the garlic sprouts and toss gently.
   ≈3:29
8. 8
   Add 1 tsp sugar and white pepper powder to balance the saltiness, then pour in the reserved broth and toss gently.
   ≈3:45
9. 9
   Add the remaining pork slices and toss to combine. Immediately add the green parts of the garlic sprouts and stir-fry quickly.
   ≈4:02
10. 10
    When the green garlic is about halfway cooked, turn off the heat and serve.
    ≈4:20