China · Home-style
Stir-Fried Pork with Bird's Eye Chili
Pork and small hot chilies fried with garlic, ginger and chili bean paste, sharp and smoky rather than heavy.
This is southwestern cooking at its plainest, built on the small, fierce chilies that grow in the hills of Guizhou and Yunnan. Cut on the bias and left whole, they give a clean heat instead of a spreading one. The bean paste and garlic fried in the pan are what make the oil fragrant, so neither should be skipped.
Ingredients
- bird's eye chili20 pieces
- peanut oil20 ml
- pork belly or lean pork200 g
- salt2 g
- light soy sauce10 ml
- oyster sauce10 ml
- ginger and garlic50 g
- fermented chili bean paste10 g
- chicken bouillon10 g
- sugar5 g
Directions
- 1
Wash the bird's eye chili and cut it on the bias into fairly large pieces.
- 2
Cut the pork as shreds or as slices according to your preference, add the light soy sauce, oyster sauce and salt and marinate for five minutes.
- 3
Heat the wok with the oil, fry the pork first and set it aside.
- 4
Fry the ginger and garlic until fragrant, add the fermented chili bean paste and stir-fry, then add the chopped bird's eye chili and the pork and toss, adding light soy sauce, chicken bouillon, salt and sugar and stir-frying.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.