Hunan-style fried pork and peppers

Ingredients

• 2 tbsp vegetable oil, plus extra if needed
• 2-3 cups roughly chopped bullhorn chillies or green capsicum
• 2 ginger slices, peeled and thinly sliced
• 4 garlic cloves, roughly sliced
• 2 dried red chillies, cut into 2 cm lengths
• 1 tbsp salted black beans
• 1 tbsp soy sauce
• A pinch salt
• ¼ tsp MSG
• 2 tsp Shaoxing wine

For the marinated pork

• 300 g skinless pork belly, very thinly sliced and cut into 5 cm pieces
• 1 tsp soy sauce
• 1 tsp dark soy sauce
• A pinch white pepper
• 1 tsp vegetable oil
• 1 tsp potato starch

Marinating time: 10 minutes.

Instructions

1. In a large bowl, combine the ingredients for the marinated pork and set aside for 10 minutes before using.
2. When ready to cook, heat a large wok or frying pan over high heat. Add 1 tbsp oil, then stir-fry the bullhorn chillies or capsicum until softened and a little charred, then remove to a plate. Add the remaining oil to the pan, then stir-fry the pork until almost cooked through. Add the ginger, garlic, chilli and black beans and toss for a further minute. Return the capsicum to the pan with the soy sauce, a pinch of salt, MSG and wine. Toss well to combine, then remove to a serving plate. Serve immediately.

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