Hunan Pork with Green Peppers

Thin pork and fresh green chillies thrown together over the highest heat you have.

Pork. Not vegetarian — contains pork.

Ingredients

• 300 g pork belly, skin removed, sliced paper thin
• 6 long green chillies, in 2 cm pieces on the slant
• 1 tablespoon fermented black beans, rinsed
• 4 cloves garlic, sliced
• 1 tablespoon light soy sauce
• 1 teaspoon dark soy sauce
• 1 tablespoon vegetable oil
• 1/2 teaspoon salt

Method

1. Slice the pork as thin as you can. Thin enough and it cooks before the chillies lose their snap, which is the only timing that matters here.
2. Use fresh green chillies, not dried, and leave the seeds in if you want the heat. The point of the dish is the raw green smell of them hitting hot fat.
3. Get a wok very hot, add the oil, and fry the pork in one layer for 90 seconds until the fat turns translucent and the edges brown.
4. Add the garlic and beans for 20 seconds.
5. Throw in the chillies and the salt and stir hard for 90 seconds. They should blister in places and still be bright.
6. Add both soy sauces round the edge of the pan, toss twice, and get it out of the pan immediately. Three minutes of cooking in total, against two hours for the steamed belly.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under China · All recipes