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
Wow — this dry stir‑fried escargot recipe sounds amazing! I love the bold combination of jalapeño, minced pork, lap cheong, and fermented black beans — it’s such a flavorful and creative take on classic ingredients.
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This dry stir-fried Peconic escargot dish sounds absolutely mouthwatering—such a bold mix of flavors with jalapeno, minced pork, lap cheong, and fermented black beans! I can even imagine enjoying it at a trendy restaurant while rocking a sleek Charlie Puth jacket, adding a stylish, edgy vibe to an unforgettable culinary experience.
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