📝 About This Recipe
A quintessential masterpiece of Hunan (Xiang) cuisine, this dish celebrates the rustic, bold, and smoky flavors of Southern China. It features 'La Rou' (traditional Chinese smoked pork belly) and 'Gan Dou Jiao' (sun-dried long beans), a combination that offers a fascinating contrast between chewy, concentrated vegetable sweetness and savory, wood-fired fat. Spiced with the signature heat of fresh bird's eye chilies, this stir-fry is a soul-warming 'rice killer' that perfectly embodies the spirit of a Hunanese home kitchen.
🥗 Ingredients
The Core Components
- 250 grams Chinese Smoked Pork Belly (La Rou) (rinsed and scrubbed of excess soot)
- 100 grams Dried Long Beans (Gan Dou Jiao) (pre-soaked until pliable)
Aromatics and Spice
- 1 inch piece Fresh Ginger (peeled and thinly sliced into matchsticks)
- 4-5 pieces Garlic Cloves (smashed and roughly chopped)
- 5-8 pieces Fresh Red Bird's Eye Chilies (angled slices; adjust for heat preference)
- 4 pieces Dried Red Chilies (snapped in half)
- 2 stalks Scallions (whites sliced, greens kept for garnish)
Seasoning Liquid
- 1 tablespoon Shaoxing Rice Wine
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon Dark Soy Sauce (for a rich mahogany color)
- 1/2 teaspoon Granulated Sugar (to balance the salt and heat)
- 1/4 teaspoon Chicken Bouillon Powder (optional for extra umami)
- 1 tablespoon Cooking Oil (use a neutral oil like peanut or canola)
👨🍳 Instructions
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1
Place the dried long beans in a large bowl and cover with warm water. Let them soak for at least 30-40 minutes until they are rehydrated and springy, then drain and squeeze out excess water.
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2
Cut the rehydrated long beans into uniform 2-inch (5cm) lengths and set aside.
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3
Prepare the smoked pork by simmering the whole block in boiling water for 10 minutes. This softens the meat and removes excess salt and surface impurities.
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4
Pat the pork dry and slice it into very thin, bite-sized translucent rectangles (about 2mm thick). Aim for a good balance of fat and lean in each slice.
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5
Heat a wok over medium heat. Add 1 tablespoon of oil and swirl to coat the surface.
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6
Add the sliced smoked pork to the wok. Stir-fry slowly until the fatty parts become translucent and slightly curled at the edges (the 'lampwick' effect), and the fat has rendered out.
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7
Push the pork to the sides of the wok. In the rendered fat in the center, add the ginger, garlic, scallion whites, and all the chilies.
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8
Stir-fry the aromatics for 30 seconds until fragrant and the chili oils begin to stain the fat red.
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9
Incorporate the dried long beans into the wok. Increase the heat to high and toss vigorously for 2-3 minutes so the beans absorb the smoky pork fat.
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10
Splash the Shaoxing wine around the perimeter of the wok, allowing the steam to deglaze the surface.
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11
Add the light soy sauce, dark soy sauce, sugar, and chicken bouillon. Continue to stir-fry for another 2 minutes until the beans are well-coated and slightly charred.
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12
If the dish looks too dry, add a tablespoon of water to help the flavors meld, but ensure the final result is dry and oily, not saucy.
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13
Toss in the scallion greens, give one final quick stir, and transfer immediately to a serving plate.
💡 Chef's Tips
Soak the beans in warm water rather than cold to speed up rehydration without making them mushy. Smoked pork is naturally very salty, so taste the dish before adding any extra salt beyond the soy sauce. Slicing the pork thinly is crucial; it allows the fat to render properly and creates the desired texture. If you cannot find 'La Rou', you can substitute with thick-cut double-smoked bacon, though the flavor profile will be slightly sweeter and less intense. Always use a high-heat wok to achieve 'Wok Hei' (breath of the wok), which adds a scorched, smoky dimension to the beans.
🍽️ Serving Suggestions
Serve with plenty of steamed jasmine rice to soak up the spicy, smoky oils. Pair with a light, vinegary side dish like smashed cucumber salad to cut through the richness of the pork. A cold, crisp lager or a chilled oolong tea provides a refreshing counterpoint to the Hunan heat. This dish also works beautifully as a topping for plain white noodles or congee.