Taiwanese🥩 Meat

Taiwanese Stir-Fried Pork with Chives Flower (Fly Head)

Name: Taiwanese Stir-Fried Pork with Chives Flower (Fly Head)
Total time: 15 min
Cuisine: Taiwanese
Ingredients: ~300 g ground pork; ~200 g chive flowers (flowering chives); ~2 tbsp fermented black beans; ~1 tbsp cooking oil; ~¾ cups water

⏱ 15 min

A classic Taiwanese home-style dish where pork is stir-fried in a bit of oil to render out its juices, fermented black beans add aroma, and chive flowers are quickly stir-fried at the end to keep their color and crunch — savory, spicy, and perfect over rice.

Adapted from a video by 詹姆士官方專屬頻道

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Ingredients

ground pork~300 gest.
chive flowers (flowering chives)~200 gest.
fermented black beanseither dried or moist/wet type works~2 tbspest.
cooking oiljust a small amount, enough to keep meat from sticking to the pan~1 tbspest.
wateradded after browning pork, brought to a boil to form a flavorful sauce~¾ cupsest.

Steps

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1
Heat a small amount of oil in the pan — just enough to prevent sticking, no need for more.
2
Add the ground pork and stir-fry until all the juices render out and the raw smell disappears, leaving a fragrant aroma — this is one of the key steps for a tasty dish.
3
Add the fermented black beans (dried or moist type both work) and stir-fry to let their aroma infuse into the pork.
4
Once the black beans are fragrant, pour in some water and bring it to a boil so the pork's flavor infuses into the liquid — this natural sauce beats MSG or pepper for flavor.
5
Finally add the chive flowers and stir-fry briefly — no more than about 1 to 1.5 minutes — otherwise they will lose their vibrant green color.

Taiwanese Stir-Fried Pork with Chives Flower (Fly Head)

Ingredients

Steps

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