Stir-fried Pork in Liling Style

Stir-fried Pork in Liling Style

　　Stir-fried Pork in Liling Style is a specialty dish from Liling City, Zhuzhou, Hunan Province. This version of stir-fried pork is not greasy, yet highly nutritious, with tender meat and sweet broth. In Liling, it can be served either as a dish or as a one-pot meal.

　　Stir-fried Pork in Liling Style is a home-style dish, so the cooking method is quite flexible—different households may prepare it slightly differently, but the basic approach remains consistent. First, to make this dish, you need to select fresh pork with skin on, and separate the fat from the lean meat. The fat should be sliced thin and evenly, with each slice retaining a strip of skin. The lean meat should also be sliced thinly, and the slices should be as large as possible. When cooking, start by frying the fat until it curls into “cat ear” shapes, then add the lean meat. Stir-fry briefly until the lean meat turns white, then pour in the broth. Once the broth is added, avoid stirring it further. At the same time, add chili peppers and seasonings. The seasoning can be celery or garlic leaves, depending on your taste. When the broth starts boiling, the stir-fried pork is ready. More experienced cooks might add some pork liver to the lean meat for a more tender texture; others might include a mix of pork blood, liver, heart, and lungs to create an even richer flavor.

　　There are three ways to prepare Stir-fried Pork in Liling Style: the first uses green chilies and is served without broth; the second uses red chilies, includes celery, and is served with broth; the third uses dried chili powder, and includes garlic or celery. These three methods are simple, but each has its own distinct flavor. All of them aim for tenderness and freshness, and the secret lies in the choice of meat. For the best results, use pork from the front leg, and include some skin-on fat to ensure juiciness. During the stir-frying process, mastering the heat is essential to achieving the perfect taste.