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.
- 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