Chinese love their canned food. Be it vegetables or meat, especially pork. Canned pork has been a hugely popular Chinese New Year food item and  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.

Other pre-cooked meat items include whole carcass filleted duck, pork knuckles and so on. Sometimes these are packaged in robust vacuum packed envelopes and simply displayed on the shelves and not refrigerated. I have enjoyed all of this and although I note that the flavour isn't as good as a freshly prepared equivalent meat dish it is ideal and very enjoyable for travelling and the like.

This recipe sort of brought it back to me and I'm confident that it is an enjoyable meal.

  • 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
  1. Stir fry pork with gravy in a hot wok. Cook for 2 minutes over high heat.
  2. Remove bone pieces from the wok.
  3. Toss in grated carrot, cabbage and bean sprouts. Stir-fry everything for 2 minutes until mixed well.
  4. Add vermicelli and season with soy sauce. (Often these prepared foods are very high in salt so it's worth tasting before adding something like additional soy sauce)
  5. Stir fry by continually scraping the bottom of the wok to release noodles that sticks at the bottom.
  6. Cook for another 2 minutes.
  7. Remove from wok and serve warm with some chili sauce.