Hakka-Style Stir-Fried Pork and Squid: A Savory Taiwanese Classic
A savory tradition that turns pantry staples into a rich, crowd-pleasing feast.
Hakka-Style Stir-Fried Pork and Squid: A Taiwanese Home-Cooked Favorite
Combining slices of tender pork belly and succulent squid, Hakka-style stir-fried pork and squid is a cherished dish from Taiwan’s Hakka community. With roots that celebrate the hearty comforts and resourcefulness of Hakka cuisine, this stir-fry delivers a satisfying mix of savory meats, fresh vegetables, and a glossy umami sauce perfect for family-style meals. Let’s explore the culinary origins, unique ingredients, and step-by-step process that make this dish a fixture in homes and restaurants alike.
The Hakka Heritage: Culinary Origins and Tradition
The Hakka are a distinct subgroup within the Han ethnic majority of China, known for their migration-driven diaspora that stretches across Southeast Asia and the rest of the world. Their food culture—rooted in preservation, robust flavors, and practical use of ingredients—reflects both resilience and innovation. In Taiwan, dishes like this pork and squid stir-fry (often called Ke Jia Xiao Chao) showcase the Hakka ethos of transforming humble staples into complex, deeply satisfying meals.
- Preserved and Dried Ingredients: Hakka cooks frequently rely on dried seafood, such as squid, to add a briny umami punch that defines their cuisine.
- Double-Cooked Techniques: Boiling and then stir-frying pork belly renders it both tender and flavorful.
- Family-Style Presentation: Meals are meant to be shared, encouraging a convivial dining atmosphere.
Key Ingredients and Their Roles
Each component in the Hakka stir-fry contributes unique flavor and texture, resulting in a layered, harmonious dish. While regional and household variations exist, the following key ingredients are widely used:
- Pork Belly: Brings richness and depth. Traditionally, slices are first parboiled for tenderness, then given a quick wok fry.
- Dried Squid or Fresh Squid: Dried squid, soaked and sliced, infuses the dish with intense flavor. Fresh squid can be substituted for ease and milder taste.
- Aromatics: Garlic, ginger, scallions, and sometimes Chinese celery or leeks provide fragrance and balance the dish’s richness.
- Vegetables: Leeks, celery, carrots, or bell peppers add a crisp, subtly sweet counterpoint.
- Sauces: Soy sauce, chili bean paste (doubanjiang), and oyster sauce build a savory, mildly spicy glaze.
Preparation: Mastering the Double Cooking Technique
The heart of this classic stir-fry lies in a two-step cooking process that ensures each protein is at its best:
- Parboiling the Pork: Slices of pork belly are simmered until just tender (about 20–30 minutes), removing excess fat while developing a soft, luscious texture.
- Rehydrating the Squid: Dried squid is soaked in hot water for about 30 minutes until pliable, then sliced into thin strips. If using fresh squid, clean and slice accordingly.
These proteins are then wok-fried at high heat with aromatics, ensuring a complex, deeply satisfying depth of flavor.
Full Ingredients List
| Ingredient | Amount | Preparation |
|---|---|---|
| Pork belly | 500g (about 1 lb) | Sliced, parboiled |
| Dried squid (or fresh squid) | 1 medium piece | Soaked, cleaned, sliced |
| Chili bean sauce (doubanjiang) | 2 tsp | — |
| Soy sauce | 1 tsp | — |
| Oyster sauce | 1 tsp | — |
| Leek (or Chinese celery/carrot/celery) | 1 stalk | Washed, thinly sliced |
| Oil (neutral) | 2 tbsp | — |
| Garlic | 2-3 cloves | Sliced or minced |
| Ginger | 1-inch piece | Sliced or julienned |
| Scallions | 2-3 stalks | Sliced |
| Water | 1/4 cup | For steam-frying |
| Salt and pepper | To taste | — |
Step-by-Step Instructions: From Prep to Plate
After parboiling and slicing, the actual stir-fry is fast and dynamic. Here’s a breakdown of the essential steps for the best flavor and texture:
- Blanch the Pork Belly: Start by bringing a pot of lightly salted water to a boil. Add pork belly and simmer until tender (20–30 minutes). Drain and let cool before slicing thinly.
- Prepare the Squid: Rehydrate dried squid in hot water for 30 minutes until soft. Remove any cartilage or tough parts. Slice into thin strips. If substituting fresh squid, clean and cut into ¼-inch slices.
- Prep the Aromatics and Vegetables: Wash and slice leeks, ginger, garlic, and scallions. Set aside all ingredients before heating your wok.
- Stir-Fry: Heat oil in a wok or large skillet over high heat. Add garlic and ginger; sauté until fragrant (about 10–15 seconds).
- Add Meats: Toss in the pork belly and stir-fry until golden and beginning to crisp (about 1 minute). Add sliced squid, continuing to fry until just opaque.
- Vegetables and Sauce: Add leeks or other vegetables. Stir-fry for 1–2 minutes until crisp-tender. Pour in the chili bean sauce, soy sauce, and oyster sauce. Mix to coat everything evenly.
- Finish and Serve: Add 1/4 cup water for a brief steam, letting flavors meld. Stir in scallions, adjust seasoning, and serve immediately with steamed rice.
Ingredients Variations and Substitutions
- Protein Options: Try firm tofu instead of pork for a vegetarian version; cooking steps remain similar for texture.
- Vegetable Twists: Swap leeks for Chinese celery, carrots, or celery for a sharper aroma or brighter color.
- Sauce Adjustments: Increase chili bean sauce for more heat, or add a dash of sugar for subtle sweetness.
- Squid Substitution: Use only fresh squid if dried is unavailable—reduce soaking/prep time accordingly.
What others are reading
Tips for the Best Hakka-Style Stir-Fry
- Keep It Hot: Stir-fry on high heat for maximum sear and aroma.
- Don’t Overcook the Squid: Squid only needs about a minute to turn opaque and tender. Overcooking makes it rubbery.
- Select Good Pork Belly: Look for a balance of fat and meat for soft, flavorful results.
- Prep Everything in Advance: High-heat stir-frying is quick—always have vegetables and sauces ready by the stove.
- Balance Sauces to Taste: Some like it saltier or spicier, so adjust soy sauce, oyster sauce, and chili bean paste as needed.
- Serve Immediately: This dish is best enjoyed hot, straight from the wok with steamed rice.
Serving Suggestions
- Steamed Jasmine Rice: Classic pairing that soaks up the flavorful sauce.
- Simple Side Dishes: Light greens (like stir-fried bok choy), pickled vegetables, or a soup of the day.
- Family-Style Dining: Surround the stir-fry with other Hakka or Taiwanese specialties for a festive table.
Frequently Asked Questions (FAQ)
Q: What is the traditional purpose of dried squid in Hakka cuisine?
A: Dried squid is used both for its intense umami flavor and as a method of preservation, reflecting Hakka cooking’s resourcefulness and respect for shelf-stable ingredients.
Q: Can I make this dish without pork belly?
A: Yes, you can substitute with thinly sliced chicken, beef, or firm tofu for a lighter or vegetarian option.
Q: Is it necessary to parboil the pork belly before stir-frying?
A: Parboiling is recommended as it tenderizes the pork belly and removes excess fat, ensuring the final stir-fry is rich but not greasy.
Q: What can I use instead of chili bean paste?
A: Substitute with a mix of soybean paste and a touch of chili sauce, or use doubanjiang if available for authentic flavor.
Q: How should leftover stir-fry be stored and reheated?
A: Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in a hot skillet to restore aroma and texture; avoid microwaving to prevent rubbery squid.
About the Author
Cathy Erway is a James Beard Award-winning author known for her expertise in Taiwanese and Asian American culinary traditions. Her cookbooks and articles bring authentic East Asian flavors and stories to diverse audiences.
Final Thoughts: Crafting Hakka Comfort at Home
This Hakka-style stir-fried pork and squid recipe is an invitation to discover the warmth of Taiwanese family kitchens, where bold, savory flavors and practical techniques transform simple ingredients into something truly memorable. Whether you use classic dried squid or opt for the convenience of fresh, this stir-fry is sure to enrich your culinary repertoire—and bring everyone to the table hungry for seconds.
References
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