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Dry Stir Fried Peconic Escargot, Jalapeno, Minced Pork, Lap Cheong, Fermented Black Bean, Garlic

  • May 4, 2017
  • 1 min read

The only thing better than picking a stir fried snail out of it's shell is picking an entire plate of stir fried snails out of their shells. Plus pork belly, plus jalapeños, plus Chinese sausage - you've got yourself a plate of heaven my friends.

2 oz ground pork belly

1 jalapeno sliced

1 medium shallot, sliced

1/4 cup sliced scallion bottoms

6 garlic cloves , thinly sliced

2 T rinsed fermented black beans

12 snails in shell

Grape seed oil

Toasted Sichuan pepper salt

1/2 a lap cheong sausage, skin removed and sliced thin

Stir fry all ingredients in a screaming hot wok until hot, about 2 minutes, garnish with a lemon and cilantro.

Greg Ling - Industry Standard - Greenport, NY - www.industrystandardbar.com


 
 
 

42 Comments


Malik Saab
Malik Saab
4 hours ago

Unique recipe and presentation that combines bold flavors in a very creative way. The explanation of ingredients and preparation made the dish sound both approachable and exciting for adventurous food lovers. I recently read something on https://searenovation.com/ discussing creative culinary experiences, and this article gave off a very similar energy. The blend of traditional and modern influences was especially interesting to follow. It is always enjoyable to discover recipes that introduce readers to uncommon ingredients while still making the cooking process feel manageable and enjoyable.

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Malik Saab
Malik Saab
4 hours ago

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