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

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 -

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