Fried Pork with Peppers offers an authentic taste of Hunan cuisine, showcasing the region’s bold flavors and techniques. This dish combines succulent pork slices, ideally from both lean and fatty cuts, with vibrant Hunan peppers. The magic unfolds with the technique known as ‘Wok Hei’, where the peppers are blistered to perfection, imparting a smoky aroma that pairs beautifully with the savory pork.

📋 Ingredients

• 320g Pork (a mix of pork belly and pork shoulder is recommended)
• 210g Long green peppers (select Hunan peppers or cowhorn peppers for authenticity)
• 3 cloves Garlic, thinly sliced
• 1 tablespoon Fermented black beans (Douchi), gently crushed
• 1 tablespoon Light soy sauce
• 1 teaspoon Dark soy sauce (adds rich color)
• 1 teaspoon Oyster sauce
• 1/2 teaspoon Salt
• 1/2 teaspoon Sugar (balances the heat)
• 2 tablespoons Vegetable oil

🔪 Cooking Instructions

• Step 1: Prepare Your Ingredients

  • Slice the pork thinly, cutting against the grain. Marinate the lean cuts with a touch of soy sauce and oil for about 10 minutes. Slice the peppers diagonally or tear them by hand for a rustic touch.

  

  

• Step 2: Sear the Peppers

  • Place the peppers in a dry wok over medium-high heat. Press them with a spatula until the skins blister and develop charred spots. This step is crucial for achieving the traditional smoky flavor. Remove and set aside.

  

• Step 3: Render the Pork Fat

  • Add a small amount of oil to the wok. Stir-fry the fatty pork slices over medium heat until they become translucent and slightly crispy, releasing their aromatic oils.

  

• Step 4: Cook the Aromatics and Meat

  • Introduce the lean pork slices, garlic, and fermented black beans to the wok. Increase the heat to high, stirring quickly until the pork changes color.

  

• Step 5: Final Stir-Fry

  • Return the seared peppers to the wok. Add the light soy sauce, dark soy sauce, oyster sauce, salt, and sugar. Stir-fry everything on high heat for about a minute until evenly coated and the flavors meld. Serve immediately.

  

Important Tips

• Sear Peppers Without Oil: This step is essential for removing the peppers’ raw taste and creating the ’tiger skin’ effect that is signature to Hunan.
• Pork Combination: Utilizing both fatty and lean pork is key. The lard rendered from the fat coats the peppers, enhancing their flavor.
• Maintain High Heat: This dish requires quick frying to keep the meat tender and the peppers crispy.
• Hand-Torn Peppers: Consider tearing the peppers by hand for a traditional experience. The uneven edges hold the sauce better.

🧪 Nutritional Information (Per Serving)

• Calories: About 370 kcal
• Protein: Approximately 19 g
• Fat: Around 30 g
• Carbohydrates: About 7 g
• Vitamin C: Roughly 125% DV
• Sodium: Approximately 650 mg