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Hunan pork stir-fry
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5 from 3 votes

Hunan Pork Stir-fry (湖南小炒肉)

Consisting of fatty pork slices, hot chili pepper, fermented black beans, Hunan pork is a quick and tasty Chinese stir-fry not to be missed.
Prep Time4 mins
Cook Time6 mins
Total Time10 mins
Course: Main Course
Cuisine: Chinese
Keyword: Authentic, Pork, Spicy, Stir-fry
Servings: 2
Calories: 359kcal
Author: Wei Guo


  • 2 teaspoon neutral cooking oil
  • 200 g pork belly (skinless), thinly sliced about 7oz
  • 150 g fresh chili pepper, cut into chunks about 5oz
  • 5 cloves garlic, coarsely crushed
  • 1 tablespoon fermented black beans, rinsed see note 1
  • 1 teaspoon light soy sauce
  • ½ teaspoon dark soy sauce


  • Heat up a wok until it smokes (see note 2 if you’re using a non-stick wok). Add oil then put in sliced pork belly. Fry over medium heat until it browns a little and some fat has been extracted.
  • Transfer the pork to a plate leaving the oil in the wok. Turn the heat up to high then add chili pepper and garlic. Fry until they are slightly charred.
  • Put the pork back into the wok, along with fermented black bean, light soy sauce and dark soy sauce.
  • Stir fry for a further 30 seconds or so to combine. Dish out and serve immediately with plain rice.


1. Fermented black beans, known as Dou Chi/豆豉 in Chinese, can be found in Chinese stores. The dried version is preferable (instead of the ones in salty brine). Read my post “Fermented Black Beans” for more information.
2. If using a non-stick wok, do not heat it up empty. Instead, pour in the oil as you turn on the heat. Add the pork when the oil becomes hot.


Serving: 1serving | Calories: 359kcal