Pork and Tomato Stir Fry – Hong San Duo

A Yunnan local rice killer dish- Hong San Duo

Servings

Calories 151kcal

2 medium-sized tomatoes- peeled and finely chopped
4 long green chili peppers- finely chopped
200 g pork butt or other parts with some fat- you can either use pork butt or pork belly
3 garlic cloves- minced
1/8 tsp. salt (for pork) + 1/8 tsp. salt (for stir fry)
1 tsp. ground pepper
1/4 tsp. sugar
2 tbsp. light soy sauce
4 tbsp. vegetable cooking oil

Let's hand-chop all the ingredients first. I recommend you chop all of them by yourself. Firstly, chop the pork into a coarse mince. Then chop the chilis, peel the tomato, and cut it into small dice too. I highly recommend peeling the tomato first for a clean texture.
Add a small pinch of salt, a dash of pepper to the chopped pork. Mix well and marinate for around 10 minutes.
Prepare a wok, add oil, and fry the pork until crispy on the edges and golden brown. Add garlic and fry until aromatic.
Add tomato, chili peppers, light soy sauce, salt and sugar. Fry for about 3-5 minutes, until they are super soft and juicy and all the flavors are well combined.
You can try to match it with steamed rice, rice noodle soup, regular noodle soup, or even with steamed buns or bread.