Stir-Fried Pork with Leeks

Name: Stir-Fried Pork with Leeks
Prep time: PT0D0H0M
Cook time: PT0D0H25M
Total time: PT0D0H25M
Yield: 2–4
Ingredients: 1 tsp. toasted sesame oil; 1 tsp. Chinese dark soy sauce; ½ tsp. cornstarch; ¼ tsp. sugar; 2 garlic cloves, finely chopped; 10 oz. boneless pork butt, frozen for 20 minutes and cut into 2-in.-by-⅛-in. strips; 2 Tbsp. vegetable oil; 1 leek, white and pale green parts only, cut on the bias into ¼-in.pieces

All you need for this quick, satisfying dinner is heat, oil, and a handful of ingredients, applied with care.

Serves
2–4
Time
25 minutes

PHOTO: MURRAY HALL • FOOD STYLING: PEARL JONES

By Pan Suefen

Updated on June 30, 2024

This recipe for cong bao rou si, or stir-fried pork with leeks, is adapted from Taiwanese home cook, stir-fry expert, and former restaurant owner Pan Suefen. It calls for a “reverse” stir-fry technique, in which the vegetables are cooked before the meat. It tends to be forgiving for a novice stir-fryer, since vegetables release water as they cook and won’t stick the way that meat will if the wok isn’t quite hot enough.

This pork and leek stir-fry also illustrates the importance of the knife in stir-fry cooking. Leeks are sliced on the diagonal to increase the surface area exposed to the wok; that way, they wilt and release their fragrance faster. The pork is sliced thinly so that it will brown quickly before it loses its moisture. The trick to precisely uniform pieces is chilling the meat in the freezer for 20 minutes—just long enough to firm it up—which makes consistent slicing a breeze. Spoon the finished stir-fry over steamed rice, and dinner is served.

Featured in “A Stir-Fry Education” by Lillian Chou.

Order the SAVEUR Selects Nitri-Black Carbon Steel Wok here.

Ingredients

1 tsp. toasted sesame oil
1 tsp. Chinese dark soy sauce
½ tsp. cornstarch
¼ tsp. sugar
2 garlic cloves, finely chopped
10 oz. boneless pork butt, frozen for 20 minutes and cut into 2-in.-by-⅛-in. strips
2 Tbsp. vegetable oil
1 leek, white and pale green parts only, cut on the bias into ¼-in.pieces

ADVERTISEMENTAD

Instructions

Step 1

In a medium bowl, stir together the sesame oil, dark soy sauce, cornstarch, sugar, and half the garlic. Add the pork, toss well, and set aside to marinate for 15 minutes.

Step 2

Place a large wok or stainless-steel skillet over high heat. When it begins to smoke, add 1 tablespoon of the oil around the edge of the wok and swirl to coat the bottom and sides. Add the leek and cook, stirring and tossing continuously, until fragrant, about 1 minute. Transfer the leek to a plate and set aside.

Step 3

Return the wok to high heat and add the vegetable oil around the edge of the wok, swirling to coat the bottom and sides. Add the marinated pork and remaining garlic, and cook, stirring and tossing continuously, until the pork is browned, about 2 minutes.

Step 4

Return the leek to the wok and stir-fry until just tender, about 1 minute. Serve immediately.

In a medium bowl, stir together the sesame oil, dark soy sauce, cornstarch, sugar, and half the garlic. Add the pork, toss well, and set aside to marinate for 15 minutes.
Place a large wok or stainless-steel skillet over high heat. When it begins to smoke, add 1 tablespoon of the oil around the edge of the wok and swirl to coat the bottom and sides. Add the leek and cook, stirring and tossing continuously, until fragrant, about 1 minute. Transfer the leek to a plate and set aside.
Return the wok to high heat and add the vegetable oil around the edge of the wok, swirling to coat the bottom and sides. Add the marinated pork and remaining garlic, and cook, stirring and tossing continuously, until the pork is browned, about 2 minutes.
Return the leek to the wok and stir-fry until just tender, about 1 minute. Serve immediately.