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
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the way you brought together such bold, contrasting flavors made it feel both adventurous and approachable. The combination of escargot with jalapeño, minced pork, lap cheong, and fermented black bean is especially intriguing; it’s a great example of how different culinary traditions can blend into something unique and exciting. The depth of flavor from ingredients like lap cheong—with its signature sweet and savory richness—adds a whole new dimension to the dish .I recently came across a similar discussion on a review blog fake high school diplomas, and it offered an interesting perspective on how creative ingredient pairings can elevate a dish. Your recipe complements that idea perfectly by showing it in action.
What a bold, flavor-packed combination—love how the fermented black beans and lap cheong add so much depth to the escargot. The spicy, savory balance sounds like the kind of dish that keeps surprising you in the best way, almost like discovering a hidden gem at tsars casino. Definitely inspired to try something similar at home.
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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