How to Make Delicious Stir-Fried Cured Pork Face with Winter Bamboo Shoots?

Q: Can I replace cured pork face with another type of meat in this recipe?
A: Yes, you can use bacon or ham as a substitute, though the flavor will be slightly different.

Q: How important is it to blanch the winter bamboo shoots?
A: Blanching the winter bamboo shoots is crucial as it removes any bitterness and softens them slightly, making them ready for stir-frying.

Q: Is it possible to make this dish less spicy?
A: Absolutely, you can reduce or omit the dried red chili to adjust the spiciness level to your preference.

Stir-Fried Cured Pork Face with Winter Bamboo Shoots


  • Cured Pork Face: 300g
  • Winter Bamboo Shoots: 400g
  • Green Garlic: 2 stalks
  • Dried Red Chili: 1
  • Vegetable Oil: 20g
  • Salt: 2g
  • Light Soy Sauce: 20g
  • A little water
  1. Cut the cured pork face into thick slices, about 5mm thick. Blanch the winter bamboo shoots and clean the green garlic.
  2. Chop the green garlic into small pieces and finely chop the dried red chili.
  3. Heat a pan with oil, and stir-fry the cured pork face over low heat until the fat becomes translucent.
  4. Add the winter bamboo shoots and stir-fry over medium heat.
  5. Add the white parts of green garlic, red chili, salt, and light soy sauce, and continue stir-frying.
  6. Add water in small amounts, until the bamboo shoots become slightly soft. Then, add the green garlic leaves, and stir-fry until they change color and the dish is ready to serve.
  7. Enjoy the fragrant, crisp, and tender stir-fried cured pork face with winter bamboo shoots.
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  • High in Protein
  • Contains Essential Fats
  • Rich in Vitamins from Green Garlic