Hunan Xiaochao Rou (湖南小炒肉)
China
A pork dish with spicy chili, fermented black beans, and soy sauces, characteristic of Hunan province cuisine. A quick wok stir-fry that keeps the meat juicy and the spices aromatic.
Ingredients
- 2 tsp vegetable oil
- 200 g pork belly
- 150 g fresh chili pepper
- 5 pieces garlic
- 1 tbsp fermented black beans
- 1 tsp light soy sauce
- 0.5 tsp dark soy sauce
Steps
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Heat the wok until it smokes heavily, add vegetable oil and stir-fry the pork belly until a light golden crust forms, until some fat renders.
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Transfer the cooked pork to a plate, leaving the oil in the wok. Turn the heat up high and add fresh chili pepper and garlic, stir-fry quickly until lightly charred.
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Return the pork to the wok, add fermented black beans, light and dark soy sauces, and toss quickly.
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Stir-fry everything together for another about 30 seconds, then divide onto plates and serve immediately with plain rice.