Radish Pickle Stirred with Cured Pork
萝卜干炒腊肉 · luó bo gān chǎo là ròu
My grandfather in Xiangtan ran a small grain shop in the 1950s—he’d toss leftover larou trimmings with sun-dried radish strips from his neighbor’s yard, stir-frying it over charcoal for lunch every Tuesday.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- Hunan-style cured pork belly (larou)湖南腊肉（腊肉）🏮 asian160 g
- Sun-dried radish pickle (luobo gan)萝卜干🏮 asian80 g
- Garlic, minced蒜末🛒 local12 g
- Light soy sauce生抽🏮 asian10 ml
Hunan-style cured pork belly (larou): Trim excess hard rind; slice 3 mm thick against the grain. Substitute smoked pancetta (rind removed, blanched 90 sec).
Sun-dried radish pickle (luobo gan): Look for golden-brown, chewy strips—not brittle or overly salty. Soak 5 min in cold water if too salty.
Garlic, minced: Use fresh garlic—not jarred paste—for sharp, clean aroma.
Light soy sauce: Adds umami depth without overpowering—do not substitute dark soy.
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Instructions
1Heat a wok over medium-high heat until a drop of water sizzles and evaporates instantly. Add larou slices in a single layer.
热锅冷肉激香
🔍 Look for Medium-high 30 秒 · 30 secondsVisual: 锅面微泛光；水珠弹跳并1秒内汽化。Wok surface shimmering faintly; water droplet dances and vanishes in <1 second.
You know it's right when: 干锅初见青烟。First wisp of smoke rises from dry wok.
2Stir-fry larou until edges curl and fat begins to render—about 2 minutes. Do not brown deeply; aim for translucent, supple slices.
煸至微卷出油
🔍 Look for Medium-high 2 分钟 · 2 minutesVisual: 边缘微卷；腊肉片周缘渗出细小清亮油珠。Edges lightly curled; small beads of clear fat appear around slices.
You know it's right when: 肉片轻松离锅底，不粘连。Slices release easily from wok base without sticking.
3Push larou to one side. Add minced garlic to the empty space and stir-fry 15 seconds until fragrant—but not browned.
蒜末后下防苦
🔍 Look for Medium-high 15 秒 · 15 secondsVisual: 蒜末油亮、呈浅金色，边缘未褐。Garlic turns glossy and pale gold; no browning at edges.
You know it's right when: 辛香蒸汽骤起，无焦糊气。Aromatic steam rises sharply—no burnt smell.
4Add luobo gan and stir-fry 2 minutes, tossing constantly. The radish should soften slightly but retain toothsome bite.
萝卜干要炒透不湿
🔍 Look for High heat 2 分钟 · 2 minutesVisual: 萝卜干略膨润、泛油光；无明水析出。Radish strips plump slightly and glisten with oil; no visible moisture pooling.
You know it's right when: 锅中持续清脆‘滋啦’声。Sizzling sound remains steady and crisp.
5Drizzle light soy sauce evenly over dish. Toss 30 seconds, then remove from heat immediately.
生抽最后淋，保鲜亮
🔍 Look for High heat 30 秒 · 30 secondsVisual: 酱汁均匀裹附，色泽转为暖琥珀色，非深褐。Sauce coats evenly; color deepens to warm amber—not dark brown.
You know it's right when: 香气由生蒜转为醇厚咸鲜甜香。Aroma shifts from raw garlic to rounded, savory-sweet.
Tips
- · Soak luobo gan only if tasting salty—most Western brands are low-salt and need no soaking.
- · Cut larou against the grain for tenderness, especially if using store-bought (often tougher).
- · Serve hot with plain steamed rice—the radish’s tang cuts through the larou’s richness perfectly.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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