Hunan Stir-Fried Pork
湖南小炒肉 · hunan cuisine · Hunan, China
This stir-fry is a staple in Hunan cuisine, known for its bold use of fresh chili peppers and the technique of dry-frying to enhance aromas and textures.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (2 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
pork belly五花肉
as needed — thinly sliced
as needed
as needed — stemmed and cut into chunks
as needed — stemmed and sliced
garlic大蒜
as needed — smashed
as needed
as needed
as needed
as needed
salt盐
as needed
Techniques you'll use
- Dry-frying (gan bian) ↗
Drive off moisture in a bare wok to concentrate flavor and chew.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Prepare all ingredients with peppers and pork belly in a 1:1 ratio.
✅ Done when: All ingredients are prepped and ready.
- 2
Step 2
Cut the pork belly with skin into thin slices.
✅ Done when: Pork is sliced thinly and evenly.
Watch out: Ensure slices are thin for quick cooking.
- 3
Step 3
Remove stems from green peppers and cut into irregular chunks.
✅ Done when: Peppers are stemmed and chunked.
- 4
Step 4
Remove stems from red chili peppers and slice into half-moons.
✅ Done when: Red peppers are sliced.
- 5
Step 5
Smash garlic cloves using the flat side of a knife.
✅ Done when: Garlic is crushed and flattened.
- 6
Step 6
Measure out a small amount of fermented black beans.
✅ Done when: Fermented black beans are ready.
Watch out: Use sparingly for intense flavor.
Heat a dry wok over medium heat, add peppers, and stir-fry to remove moisture.
✅ Done when: Peppers are dry and fragrant with no sizzling moisture.
Watch out: Do not add oil; use a dry pan.
Add a small amount of salt and continue stir-frying for about 2 minutes until peppers have a blistered appearance.
✅ Done when: Peppers are slightly blistered and fragrant.
Watch out: Do not over-salt; adjust to taste.
- 9
Step 92 min
Remove the peppers from the pan and set aside.
✅ Done when: Peppers are out of the pan and reserved.
- 10
Step 101 min
High heatHeat the wok, add a small amount of oil, then add the pork belly slices.
✅ Done when: Oil is shimmering and pork is added.
Watch out: Use cool oil to prevent sticking.
Stir-fry the pork until it renders fat and the edges begin to curl.
✅ Done when: Pork is browned and curled at edges.
Watch out: Cook until fat is rendered for better texture.
Add the smashed garlic and fermented black beans, stir-frying for about 30 seconds.
✅ Done when: Garlic is aromatic and beans are heated through.
Watch out: Stir constantly to avoid burning.
Pour in oyster sauce and dark soy sauce, stir-frying until a savory aroma develops.
✅ Done when: Sauce coats the pork and is fragrant.
Watch out: Adjust heat to prevent sauce from burning.
Return the peppers to the wok, stir-fry to combine, and finish with a splash of light soy sauce before serving.
✅ Done when: All ingredients are mixed well and the dish is hot. Cook to a safe internal temperature of 63 °C with a 3-minute rest.
Watch out: Add light soy sauce at the end for fresh flavor.