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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What a unique recipe! The combination of escargot, jalapeño, minced pork, lap cheong, and fermented black beans sounds bold and full of flavor. I appreciate the detailed instructions and the background behind the dish—it’s always fun discovering creative recipes that bring together different culinary influences. Thanks for sharing this inspiring meal!
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This recipe is a great example of how a few bold ingredients can come together to create something truly memorable. The combination of escargot, pork belly, lap cheong, and fermented black beans sounds incredibly rich and full of flavor. Thanks for sharing such a unique dish! For anyone who also enjoys discovering great food deals, check out the latest Hungry Jack's vouchers for some excellent savings.
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