Baking & Cooking

Minced Pork with Chives recipe (苍蝇头)

I was first introduced to this dish during a work trip in Taiwan. It’s name isn’t exactly appealing.

“苍蝇头” literally means “fly’s head”, derived from the black beans in the recipe that looked like the insect’s appendage.

I fell in love with it at first bite.

Little did I know, it’s so easy to make it at home!

cangyingtouI got the recipe online and even though it states white pepper is optional, I just felt it added a bit more authenticity to the dish. As my family can’t really take spicy stuff, I also cut down on the chilli.

cangyingtou1This is absolutely great with some hot steaming rice!

Minced Pork With Chives (苍蝇头) Serves 3
  • 250g Minced Pork
  • 100g Koo Chives
  • 1 tsp minced Garlic
  • 1/2 fresh chilli (de-seeded, can add more if you prefer it spicier)
  • 1 tbsp preserved black beans (豆鼓)
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 2 tbsp Shaoxing wine
  • 1 tbsp water
  • Dash of white pepper (optional)
  • Sesame oil (optional)
1. Chop the chives into small pieces, about 1cm apart. Likewise for the chilli. Wash & drain the black beans, set aside. (You can soak it for a little while more if you prefer it less salty.
2. In a dry frying pan, stir fry the minced pork on medium high heat until the sides are sealed (you don’t need to add oil as the pork itself has some oil), add garlic, fry another minute, add beans, shaoxing wine, sugar and 2/3 of chives. Fry 2-3 mins, add 1 tbsp water, soy sauce, the rest of the chives and chilli. When fully cooked, take out from pan and sprinkle white pepper and sesame. Serve hot.

Super easy and fast recipe!


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