Super easy Hunan Style Pork stir fry with limited ingredients.

There is a general rule that hotter peppers are more aromatic!!That’s a bad news for those who don’t love spicy food. Hunan cuisine is featured by the top level of hotness among all of the eight cuisines in China. I ate chili peppers and hot dishes from my childhood, and I still feel that some of the Hunan dishes are too spicy for me. The hot from Hunan cuisine is slightly different from those in Sichuan cuisine. Sichuan cuisine uses lot of combination of different levels of hot peppers to create red looking but not that spicy food. 

Hunan pork stir fry|

One of the good example of Hunan dish is this Hunan style pork stir fry, we call this as 湖南小炒肉 “little pork stir fry”. Similar name of our Chongqing’s small noodles. This “small” indicate that this dish is super humble and can be easily made at home.  Ingredients for Hunan style pork stir fry is slightly different from regular ones because it use pork belly as the main ingredient in addition to pork tenderloin or butt. Pork belly obtain the most popular ingredient in China all across the country. My returning visitor may know lots of pork belly recipes on the blog, including super famous Sichuan style twice cooked pork belly, Cantonese roasted pork belly, red braised pork belly and Sichuan style pork belly in garlic sauce. The wonderful part of this dish is using pork belly and further using lard from pork belly to be the cooking oil.

Hunan pork stir fry|

However in order to balance the ratio of lean meat and fat, usually a small portion of lean meat (tenderloin or butt) will be also added in the dish. Remove the skin of pork belly and cut into thin slices. In order to get a tender texture, lean meat should be marinated with seasonings and starch before using.

Hunan pork stir fry|


The hot pepper used in this recipe is Chinese long line pepper (线椒) which has a hot level higher than 15000 SHU. This superior line peppers have a fresh and spicy taste, which can reduce the greasy feelingof 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, we need to pan fry the peppers at the very beginning to reduce the hotness. Hunan pork stir fry|chinasichuanfood.comAfter 2-3 minutes frying, The skin begins to winkle and the hot level slightly lowered down. 

Hunan pork stir fry|

Fry the pork belly until slightly cured, if you feel there is too much oil, remove the extra oil and save it for dark leafy vegetables or noodle soup.  Then add garlic and ginger and fry until aromatic. 

Hunan pork stir fry|

 Place the marinated tenderloin in.

Hunan pork stir fry|

Cook for 15 to 20 seconds until the lean meat turns color, add peppers and garlic sprouts in, add sugar, salt, light soy sauce, oyster sauce and dark soy sauce. Mix well. 

Hunan pork stir fry|

Caution at the end, don’t eat the pepper at the very beginning. Start with the meat. I usually don’t eat the peppers in this dish but some of the hot pepper loves found peppers in this collection is extremely delicious. 

Other easy stir frying dishes

Pork stir fry in black bean sauce
Pork and green pepper stir fry
Pork and Chinese scallion stir fry
Szechuan beef stir fry
Beef and snow pea stir fry
Pork and mushroom stir fry

Hunan pork stir fry|

Hunan Pork Stir Fry

Chinese Hunan Style Pork Stir fry
5 from 5 votes
Print Pin Rate
Course: Main Course, stir fry
Cuisine: Chinese
Keyword: hunan, pork
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 252kcal
Author: Elaine


  • 150 g pork belly
  • 100 g pork tenderloin or butt
  • 2 garlic sprouts or scallion white , cut into 5 cm sections
  • 2 garlic cloves , finely chopped
  • 1 inch root ginger , finely chopped
  • 1 tsp. dark soy sauce
  • 1 tbsp. light soy sauce
  • 6 long chili peppers , use hotter peppers as a substitute
  • 2 Thai chili peppers
  • pinch of salt
  • 1/4 tsp. sugar
  • 1 tsp. oyster sauce

Pork Tenderloin treatment

  • 1/4 tsp. salt
  • 1 tbsp. light soy sauce
  • 1 tbsp. cooking wine
  • 2 tsp. cornstarch
  • 1/4 tsp. white pepper
  • 1 tbsp. vegetable cooking oil


  • Cut the pork belly into thin slices, set aside. Then cut pork tenderloin into thin pieces too, marinate with salt, pepper, starch, light soy sauce and cooking wine for 15 minutes. Then add 1 tablespoon of cooking oil. Mix well.
  • Cut the long chili peppers into 5 cm sections.
  • Heat up a wok or pan firstly, add chili peppers in to fry for around 1 to 2 minutes until they are slightly soft and wrinkled. Transfer out.
  • Fry the pork belly until slightly cured, if you feel there is too much oil, remove the extra oil add garlic and ginger and fry until aromatic.
  • Place the tenderloin in, fry for 15 to 20 seconds until the lean meat turns color, add peppers and garlic sprouts in, add sugar, salt, light soy sauce, oyster sauce and dark soy sauce. Mix well.


Recipe firstly published in 2014 and updated in 2020.


Calories: 252kcal | Carbohydrates: 5g | Protein: 5g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 27mg | Sodium: 649mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 8mg | Calcium: 3mg | Iron: 1mg
Hunan pork stir fry|

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  1. Love your blog and such beautiful tempting pictures of food. I just tried cooking this dish and it was delicious,,,, YUMMY!
    Thank you for your fan-tas-tic recipe.

    Keep them coming and I would love to travel to China and explore the beauty of China!
    Xie Xie 🙂

    1. Thank you Anniew for all the warm and kind words. I will bring more interesting and yummy Chinese recipes in coming 2016. Happy cooking in the new year.

  2. #5 in instructions says to add sugar but sugar isn’t listed in ingredients…

    Love your website. Thank you for posting your recipes! I’m going to make this as written and see if it needs sugar.

  3. 5 stars
    So quick and easy, with delicious results.

    Honestly, there hasn’t been a recipe on this site that’s let me down. My ability to cook stir-fries has well and truly levelled up since discovering this site, starting with this recipe.
    I knew about velveting meat, but the marinating in these recipes is just spot on.
    Just the right amount of sauciness, very easy with commonly available ingredients (I haven’t had to buy anthing I didn’t already have), but definitely not boring or lacking in flavour.
    Any time I feel like stir fry I come to this site. I’m looking forward to trying other types of dishes

    1. Hi,Kit
      Your review really comforts me. When I cook every dish, I think about what problems my readers will have when they follow the recipe, and I try to avoid these problems as much as possible. Thank you for your continued support