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Hunan-style Stir-Fried Pork with Peppers

Name: Hunan-style Stir-Fried Pork with Peppers
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: chinese
Ingredients: spiral green pepper; pork belly; Garlic; fermented black beans; dried red chilies; Salt; vegetable oil; dark soy sauce; cooking wine; light soy sauce; oyster sauce; white pepper powder; aromatic black vinegar

groups2 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 10 minsscheduleTotal: 15 minsoutdoor_grillStir-frylocal_fire_departmentMedium

Allergens:warningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

5 Steps Total

Preparation

00:00:23

Cut 300g washed spiral green peppers diagonally into roll-cut pieces
Place in a large bowl, add water and wash while rubbing off floating pepper seeds
Drain in a colander to remove excess water

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Watch out

Do not rub the eyes after washing the peppers, otherwise capsaicin will irritate and burn the eyes.

Ingredients:spiral green pepper

Tools:mixing bowlchef knifecutting boardcolander

Preparation

00:01:01

warningStay safe

Keep your hands dry while slicing meat to prevent the knife from slipping and cutting your fingers.

Slice 250g skinless pork belly into 2mm thin slices
Crush 6 garlic cloves into coarse pieces and place on a plate
Add 15g fermented black beans and 5g dried chili segments to the plate

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Watch out

Slice pork belly thinly so fat renders easily, otherwise, thick slices will turn tough and chewy.

Ingredients:pork bellyGarlicfermented black beansdried red chilies

Tools:platechef knifecutting board

Active Cooking

00:01:33

Heat a clean dry wok without water or oil, add 300g peppers, dry-fry on low heat
Press peppers gently with a spatula to hasten cooking
Once wilted, add 2g salt for seasoning and continue dry-frying while pressing
Cook until faint tiger-skin blisters appear, crackling sounds start, and strong pepper aroma is released, then remove and set aside

local_fire_departmentLow heat, about 3 minutes

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Watch out

Do not add oil during dry-frying

press with a spatula on low heat, otherwise moisture won't evaporate to form blistered skin

Ingredients:spiral green pepper (300 g)Salt (2 g)

Tools:spatulawok

Active Cooking

00:02:09

Heat 10ml vegetable oil in the wok, add 250g pork belly slices
Stir-fry on medium-low heat until browned and the fat turns translucent
Add 5g dried chili, 15g black beans, and half of the garlic (3 cloves); stir-fry on medium heat until fragrant
Pour in 5ml dark soy sauce and stir until evenly colored
Drizzle 15ml cooking wine along the wok sides, then add 10ml light soy sauce, 5g oyster sauce, and 2g white pepper; stir-fry evenly

local_fire_departmentMedium-low heat, about 4 minutes

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Watch out

Do not stir-fry meat on high heat

high heat will dry out moisture quickly, making the pork tough

Ingredients:vegetable oil (10 ml)pork belly (250 g)dried red chilies (5 g)fermented black beans (15 g)Garlic (3 cloves)dark soy sauce (5 ml)cooking wine (15 ml)light soy sauce (10 ml)oyster sauce (5 g)white pepper powder (2 g)

Tools:spatulawok

Active Cooking

00:03:10

Add the dry-fried green peppers and remaining garlic (3 cloves) into the wok
Turn to high heat and stir-fry briskly for about 1 minute until peppers absorb the meat pan juices
Drizzle 5ml black vinegar along the wok sides before turning off heat
Stir-fry quickly to combine evenly, turn off heat, and dish out on a plate

local_fire_departmentHigh heat, about 1 minute

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Watch out

Do not stir-fry on high heat for too long

keep it under 1 minute, otherwise green peppers will lose crispness

Ingredients:spiral green pepperGarlic (3 cloves)aromatic black vinegar (5 ml)

Tools:spatulaserving platewok