China · Sichuan
Hunan Stir-Fried Pork with Chili
Pork belly fried until the edges crisp, then tossed with fresh chilies, fermented black beans and chili bean paste.
Hunan stir-fried pork is the dish that settles whether a cook can handle a wok. Fresh chilies go in late and stay crunchy, and a spoonful of fermented black beans supplies the salt and the depth. The pork is fried hard and set aside first, then returned to the pan, which keeps it from toughening while the sauce cooks down.
Ingredients
- pork belly500 g
- facing heaven chili4 pieces
- bird's eye chili4 pieces
- fermented black beans10 g
- fermented chili bean paste10 g
- dark soy sauce10 ml
- cornstarch10 g
- salt2 g
- scallion1 pieces
- garlic2 pieces
- cooking oil15 ml
Directions
- 1
Slice the pork belly.
- 2
Put the pork in a bowl, add the cornstarch, dark soy sauce and salt and marinate for half an hour.
- 4
Cut the bird's eye chili and the facing heaven chili on the bias.
- 5
Heat the wok and add the oil.
- 6
Once the oil is hot, add the pork belly and fry it, removing it once it has changed color.
- 7
Add the garlic to the wok and fry until fragrant, then add the fermented black beans and stir-fry to combine.
- 8
Add the fermented chili bean paste and stir-fry until evenly mixed.
- 9
Return the fried pork to the wok and continue to stir-fry to combine.
- 10
Add the bird's eye chili, the facing heaven chili and the scallion lengths and stir-fry for forty seconds.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.