Pork in a can? Are you serious? Who would eat that stuff? Wait, it is not just pork. It is pork leg in a can!
Chinese loves their canned food. Be it vegetables or meat, especially pork. Canned pork has been hugely popular Chinese New Year food item. They are used to stuff hampers and gift boxes for Chinese New Year courtesy gifts to colleagues, friends or business partners and customers. There are several types of canned pork, pork ribs or pork legs. Usually they are pre-cooked with soy sauce and mushrooms.
We cook canned pork at home during Chinese New Year too. It is a cherished tradition. At other times of the year, I’d sneer at the thought of canned food! Not a big fan. But there are certain occasions when they are really enjoyed, and it would be quite weird if they are not served!
One of the dishes, or rather, the only dish we have at home using the canned pork is vermicelli with pork leg and mushroom stir fry. It is very quick to prepare. It can feed a lot of people. Which is perfect for emergency lunch when we have guests who drop by during lunch time and we haven’t got enough food to feed everyone!
This is the canned pork leg with mushroom. The thick gravy that comes out from the can with big chunk of pork leg. Delicious! Who came up with that idea? Pork leg in a can! Must be one smart man (or woman)!
And the dried vermicelli. Soak them in cold water for 30 minutes or longer.
This is how the vermicelli looked like at the end of soaking time. Drain well and set aside.
Some grated carrot.
Some shredded cabbage.
No vermicelli stir fry without some itsy bitsy bean sprouts.
Pour the whole can of pork leg (with the liquid) into a big wok. The wok should be big enough to hold the amount of vermicelli you are going to cook. No need for oil. Cook them over high heat. In a short time, the gravy should be slightly bubbly.
Try to pick out chunks of bones. They are quite visible, you just need to scoop them off by using a ladle or spatula. It is okay not to, because the bones are cooked using high pressure cooker, they are soft and edible.
When the liquid has decreased slightly, toss in carrots.
And the cabbage.
Also bean sprouts.
Stir fry quickly and mix them well.
Add the vermicelli into the wok.
Season with soy sauce.
Cook for a bit longer, just to get all the ingredients mixed really, really well.
Ready! Serve warm with other dishes. Or just by itself.
Vermicelli with Pork Leg and Mushroom Stir Fry
1 can Chinese Pork Leg with Mushroom (397 g)
80 g carrot, grated
100 g cabbage, sliced thinly
80 g bean sprouts, tail removed
350 g dried vermicelli, soaked
2 tsp soy sauce
Stir fry pork with gravy in a hot wok. Cook for 2 minutes over high heat.
Remove bone pieces from the wok.
Toss in grated carrot, cabbage and bean sprouts. Stir-fry everything for 2 minutes until mixed well.
Add vermicelli and season with soy sauce.
Stir fry by continually scraping the bottom of the wok to release noodles that sticks at the bottom.
Cook for another 2 minutes.
Remove from wok and serve warm with some chili sauce.