Super easy Hunan Style Pork stir fry.
This is another rice killer I love very much—Hunan style pork stir fried with chili peppers. Judging from the ingredients, you might find they are so common and what makes this dish: Hunan style? The secret lies in the chili peppers. That long green or red pepper is named as Xian Jiao literally mean line pepper is a featured chili pepper from Hunan cuisine. This dish is known as Small farm fried pork due to its common ingredients.
This superior line peppers (as shown in the following picture) have a fresh and spicy taste, which can reduce the greasy taste of pork belly. On the other hand, after absorbing the fat oil coming from the pork, the peppers will become quite savory. If you ever visited China, you may have tried this dish in many restaurants offering stir fry dishes. I guess the impression might be how hot this dish is! So in order to keep the spiciness within an accepting degree, I sprinkle some salt on them and marinated for around 15 minutes.
- 1 lb. pork belly
- 10 long chili peppers
- 2 garlic cloves
- 1 inch root ginger
- 1 teaspoon salt
- 1/2 tablespoon light soy sauce
- 1/2 teaspoon dark soy sauce
- 1 tablespoon cooking wine
- 2 green onions , cut into 5 cm sections
- 1/2 tablespoon cooking oil
Cut the long chili peppers into 5 cm sections. Sprinkle around 1 teaspoon salt evenly and set aside for around 15 minutes. Then filter the water out and drain.
Cut the pork belly into thin slices. Set aside.
Heat up a wok or pan firstly, add chili peppers in to fry for around 1 to 2 minutes until they are slightly soft. Transfer out.
Heat up around 1/2 tablespoon cooking oil in pan or wok; add pork belly slices to fry until they become curly and slightly browned.Move them to one side of your wok, fry ginger and garlic until aroma. Return fried chili peppers. Add soy sauce and cooking wine. Sprinkle green onion sections and mix well.
Transfer out and serve with steamed rice.