Hunan Style Stir Fried Pork with Chili Peppers (湖南小炒肉)

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  COOK TIME

  Prep 15m • Cook 10m

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  VIEWS

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1. Pork belly

   300 g, thinly sliced

2. Green bell pepper

   1 large (~150 g)

3. Red bell pepper

   1 large (~150 g)

4. Garlic

   3 cloves, minced

5. Ginger

   5 slices (~5 g), sliced

6. Fermented black bean paste

   15 g (1 tbsp)

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7. Light soy sauce

   ½ tsp

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8. Dark soy sauce

   ½ tsp

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9. Shaoxing wine

   1 tsp, or dry sherry

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10. Rice vinegar

    1 tsp

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11. Sugar

    ½ tsp

12. Salt

    ¼ tsp

13. Chicken bouillon powder

    ¼ tsp, optional

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14. Neutral oil

    1 tbsp, canola/vegetable

1. Step 1: Slice everything first

   Wash and seed the peppers, then cut into diamond-shaped pieces. Slice the pork belly as thin as possible—partially freezing it for 15 minutes makes this easier. Mince the garlic and slice the ginger.

   

2. Step 2: Render the pork fat gently

   Heat oil in a wok or skillet over medium heat. Add ginger and stir for about 10 seconds until fragrant. Add pork slices. Cook without stirring too often, 3–4 minutes, until the fat turns translucent and edges curl slightly.

   

3. Step 3: Build flavor with aromatics

   Push the pork to one side. Add the black bean paste and garlic to the center. Stir 20 seconds until fragrant, then mix everything together.

   

4. Step 4: Season lightly

   Add light soy sauce, dark soy sauce, Shaoxing wine, sugar, and salt. Toss quickly to coat the pork evenly.

   

5. Step 5: Stir-fry peppers quickly

   Turn the heat to high. Add both peppers and stir-fry for 60–90 seconds, until just tender but still crisp.

   

6. Step 6: Finish with brightness

   Turn off the heat. Add chicken bouillon (if using) and rice vinegar. Give one final toss and serve immediately.

   

1. Freeze the pork for 10–15 minutes before slicing—it firms up and cuts much cleaner.

2. Don’t skip rendering the fat—cooking the pork slowly at first builds deep flavor without extra oil.

3. Black bean paste varies in saltiness—taste before adding extra salt.

4. Bell peppers make the dish milder and more approachable. For extra heat, replace one bell pepper with a deseeded jalapeño.

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