← Nouns Cooking · Chinese

Ingredients

• 300 g skinless pork belly, thinly sliced
• 1 tsp Dark soy sauce
• 1 tsp Shaoxing wine
• 1 tsp Cornflour (cornstarch)
• 200 g long green chillies (or mild green peppers), sliced diagonally
• 2 long red chillies, sliced diagonally
• 2 tbsp Vegetable oil
• 4 cloves Garlic, sliced
• 1 tbsp Fermented black beans (douchi), rinsed
• 1 tsp light soy sauce
• 1 tsp Shaoxing wine
• pinch of sugar
• pinch of salt

Method

1. Toss the pork with the dark soy, wine and cornflour and set aside while you slice the chillies.
2. Heat a wok over high heat with 1 tsp of the oil. Add the chillies and a pinch of salt and press them against the hot wok for 3–4 min, until blistered and softened. Tip them out.
3. Add the rest of the oil and the pork. Fry over medium-high heat for 3–4 min, until the fat renders and the slices are golden at the edges.
4. Add the garlic and black beans and stir for 30 seconds until fragrant.
5. Return the chillies with the soy sauce, wine and sugar and toss for 1 minute until everything is glossy and the pork is cooked through. Serve hot with rice.

Tips

• Hunan peppers vary a lot in heat; mix in some mild green peppers if yours are fierce.
• Wear gloves to slice lots of chillies, or wash your hands well before touching your eyes.

Sources

Written in our own words after cross-checking these recipes:

SBS Food (Adam Liaw) Red House Spice Omnivore's Cookbook