- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 300 g skinless pork belly, cut into 1 cm x 3 cm chunks
- 150 g large green chillies
- 100 g large red chillies
- 2 tbsp (40 ml) vegetable oil
- 4 garlic cloves, bruised
- 1 tbsp black beans
- 1 tsp soy sauce
- 1 tsp Shaoxing wine
- A pinch sugar
For the meat marinade
- 1 tsp potato starch
- 1 tsp dark soy sauce
- 1 tsp Shaoxing wine
- A pinch salt
- 1 tsp vegetable oil
Marinating time: 5-10 minutes
Instructions
- In a large bowl, combine the pork belly with the marinade ingredients. Cut the chillies into irregular shaped chunks, around 3 cm in length. Heat the oil in a large wok or frying pan over high heat. Fry the chillies in the oil, until softened, then remove from the pan to a plate, using a slotted spoon or tongs.
- Add the marinated pork to the pan and allow to fry, undisturbed, until well-browned on one side. Add the garlic and stir-fry the ingredients for 1 minute, then return the chillies to the pan with the black beans, soy sauce, Shaoxing wine and sugar. Toss well to combine, until the pork is cooked through.
- Transfer the Hunan-style pork and chilli stir-fry to a serving plate and serve immediately.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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