China · Hunan
Stir-Fried Pork with Green Chilli
Pork slices tossed with green chilli that has been dry-fried until it blisters and wrinkles, seasoned with black beans and garlic. Salty, fresh and lightly hot.
The chilli is dry-fried in an empty wok first, with no oil at all, until the skins blister like tiger stripes. That step is what converts a bland stir-fry into a Hunan one, because scorched chilli brings a smoky note that no amount of raw heat provides. Slicing the pork against the grain matters more here than anywhere, since the pieces are thin and would otherwise turn tough.
Ingredients
- number of green chillies3 pieces
- amount of meat200 g
- amount of salt3 g
- light soy sauce3 ml
- oyster sauce3 ml
- garlic5 g
- ginger5 g
- soy sauce2 ml
- fermented black beans3 g
Directions
- 1
Wash the green chillies, remove the stalks and seeds, then roll-cut them and set aside.
- 2
Beat the garlic with the flat of the knife and slice it into cloves; mince the ginger.
- 3
Cut the lean pork into slices against the grain, meaning the knife runs across the lines of the meat, so the slices come out with a river pattern.
- 4
Rinse the cut pork, put it in an empty bowl, add the measured light soy sauce, oyster sauce and salt, mix evenly and marinate for 10 minutes.
- 5
Heat the wok with no oil, add the cut green chilli and dry-fry over high heat until it is wrinkled like tiger skin, then add 2 g salt, stir-fry for another minute and lift out.
- 6
Do not wash the wok. Over high heat add 8 ml oil per portion, wait 30 seconds, then add the garlic cloves and minced ginger and stir-fry for 15 seconds.
- 7
Add the marinated pork and stir-fry for 2 minutes, then add the dry-fried chilli and stir-fry for 1 minute.
- 8
Add the fermented black beans to taste, then the soy sauce, and stir-fry for another 30 seconds.
- 9
Turn out and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.