This is the Hunan answer to twice-cooked pork, and it is faster: no boiling, no long braise, just belly sliced thin enough to render in the time it takes the chillies to soften. The numbers are given in grams rather than spoons, which makes it easy to scale and easy to repeat. Eighty grams of chilli to two hundred of pork is the ratio worth remembering.
Hunan · Main
Farmhouse Pork With Green and Red Chilli
Thin slices of belly hit a screaming wok and render before anything else goes in. The chillies go late so they keep their snap.
- Prep15 min
- Cook8 min
- Serves2
- LevelEasy
Ingredients
| 200 g | pork belly , skin on, sliced as thin as you can |
| 30 g | red chillies , sliced |
| 50 g | green chillies , sliced |
| 10 g | ginger , sliced |
| 10 g | leek , sliced |
| 10 g | garlic , sliced |
| 3 g | dark soy sauce |
| 5 g | light soy sauce |
| 2 g | Sichuan peppercorns |
| 5 g | Shaoxing wine |
| 1/2 tsp | chicken powder |
| 1 tsp | cornflour , slackened with water |
| 2 tbsp | cooking oil |
Method
- Put the sliced belly in a dry hot wok with the wine and fry over full heat, stirring, until the fat turns transparent and the edges curl and brown.
- Add the ginger, leek, garlic, peppercorns and dark soy and keep everything moving for about thirty seconds, until the meat is evenly stained.
- Tip in the green and red chillies, salt lightly and stir-fry over full heat until they are eight parts cooked and still firm.
- Splash the light soy around the edge of the wok, add the cornflour slurry and turn twice to gloss the sauce.
- Season with the chicken powder, taste for salt and slide it onto a plate.
Notes
- Partial freezing for twenty minutes is the easiest way to get belly slices thin enough. Thick slices stew in their own fat instead of rendering.
- The dish wants full heat from start to finish. A wok that loses temperature at step three will leave the pan wet and the pork greasy.
Ratios and technique checked against 子言厨房 on Douguo (农家小炒肉). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.