Chili Stir Fry Pork | 辣椒炒肉
Chili Stir Fry Pork | 辣椒炒肉
Ingredients
- 500–800 g pork belly, sliced
- 6–8 twisted green peppers
- 1 tablespoon fermented black bean
- 1 clove garlic
- 2 slices ginger
- 1 red onion
For the Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon sugar
- 1/2 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
Instructions
- 1
Place the twisted green peppers on a cutting board. Using the side of a cleaver, smash them lightly. Then, cut the smashed peppers into pieces using a rolling cut. If you don’t want the dish to be too spicy, be sure to discard all the seeds of the twisted green peppers.
⏱️ 5 min
- 2
Place 1 tablespoon of fermented black beans in a small bowl and add a small amount of water to rehydrate them.
⏱️ 2 min
- 3
Heat a wok or large pan over high heat without any oil. Add the cut twisted green peppers and dry saute them until they are dry and slightly charred. Remove the peppers from the pan and set them aside.
⏱️ 4 min
- 4
Add the sliced pork belly to the hot pan (no additional oil is needed as the pork belly will render its own fat). Saute the pork belly slices until they are cooked through and slightly crispy.
⏱️ 5 min
- 5
Add the garlic clove, ginger slices, and the rehydrated fermented black beans to the pan with the cooked pork belly. Stir-fry briefly to combine and release their fragrance.
⏱️ 2 min
- 6
Add the soy sauce, oyster sauce, sugar, and dark soy sauce to the pan. Immediately add the sliced red onion. Stir-fry everything together until the onions begin to soften and the pork and aromatics are well coated with the sauce.
⏱️ 3 min
- 7
Add the dry-sauteed twisted green peppers back into the pan. Stir-fry to mix all the ingredients thoroughly.
⏱️ 2 min
- 8
Pour the Shaoxing wine into the mixture. Continue to stir-fry for a short period to ensure all ingredients are well combined and heated through.
⏱️ 2 min
- 9
Transfer the Chili Stir Fry Pork to a serving plate and enjoy, ideally with a bowl of rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Stir Fry Pork | 辣椒炒肉
- 500–800 g pork belly, sliced
- 6–8 twisted green peppers
- 1 tablespoon fermented black bean
- 1 clove garlic
- 2 slices ginger
- 1 red onion
For the Seasoning
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon sugar
- 1/2 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
Instructions
- 1
Place the twisted green peppers on a cutting board. Using the side of a cleaver, smash them lightly. Then, cut the smashed peppers into pieces using a rolling cut. If you don’t want the dish to be too spicy, be sure to discard all the seeds of the twisted green peppers.
⏱️ 5 min - 2
Place 1 tablespoon of fermented black beans in a small bowl and add a small amount of water to rehydrate them.
⏱️ 2 min - 3
Heat a wok or large pan over high heat without any oil. Add the cut twisted green peppers and dry saute them until they are dry and slightly charred. Remove the peppers from the pan and set them aside.
⏱️ 4 min - 4
Add the sliced pork belly to the hot pan (no additional oil is needed as the pork belly will render its own fat). Saute the pork belly slices until they are cooked through and slightly crispy.
⏱️ 5 min - 5
Add the garlic clove, ginger slices, and the rehydrated fermented black beans to the pan with the cooked pork belly. Stir-fry briefly to combine and release their fragrance.
⏱️ 2 min - 6
Add the soy sauce, oyster sauce, sugar, and dark soy sauce to the pan. Immediately add the sliced red onion. Stir-fry everything together until the onions begin to soften and the pork and aromatics are well coated with the sauce.
⏱️ 3 min - 7
Add the dry-sauteed twisted green peppers back into the pan. Stir-fry to mix all the ingredients thoroughly.
⏱️ 2 min - 8
Pour the Shaoxing wine into the mixture. Continue to stir-fry for a short period to ensure all ingredients are well combined and heated through.
⏱️ 2 min - 9
Transfer the Chili Stir Fry Pork to a serving plate and enjoy, ideally with a bowl of rice.
⏱️ 1 min