📝 About This Recipe
Known as 'Nong Jia Chao Rou,' this iconic Hunan staple is the soul of Xiang cuisine, celebrated for its 'Xiang La' (fragrant and spicy) profile. Unlike the sweeter Cantonese stir-fries, this dish focuses on the smoky char of fresh peppers and the rendered fat of high-quality pork belly. It is a rustic, bold, and incredibly addictive meal that perfectly captures the fiery spirit of Southern China.
🥗 Ingredients
The Protein
- 250 grams Pork Belly (thinly sliced into bite-sized pieces)
- 100 grams Pork Lean Meat (pork loin or shoulder, thinly sliced)
The Aromatics
- 200 grams Long Green Hot Peppers (sliced diagonally into long strips)
- 4-5 cloves Garlic (smashed and roughly chopped)
- 1 inch Ginger (peeled and thinly sliced)
- 1 tablespoon Fermented Black Beans (Douchi) (rinsed and lightly crushed)
Marinade and Sauce
- 1 tablespoon Light Soy Sauce (for the marinade)
- 1 teaspoon Shaoxing Wine (to remove gaminess)
- 1/2 teaspoon Cornstarch (to keep lean meat tender)
- 1 teaspoon Dark Soy Sauce (for a deep amber color)
- 1 tablespoon Oyster Sauce (for savory depth)
- 1/4 teaspoon Sugar (to balance the heat)
- 2 tablespoons Vegetable Oil (high smoke point oil)
👨🍳 Instructions
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1
Slice the pork belly and lean pork into very thin, uniform slices about 1-2 inches wide. Keeping the pork belly slightly frozen makes slicing much easier.
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2
In a small bowl, marinate only the lean pork slices with light soy sauce, Shaoxing wine, and cornstarch. Let it sit for 10-15 minutes.
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3
Prepare the peppers by slicing them diagonally. If you prefer less heat, remove the seeds; for authentic Hunan heat, keep them in.
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4
Heat a dry wok over medium-high heat. Add the sliced peppers without any oil. Press them down with a spatula until they begin to blister and develop 'tiger skin' charred spots. Remove and set aside.
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5
Wipe the wok clean and add 1 tablespoon of vegetable oil over high heat. Add the pork belly slices in a single layer.
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6
Stir-fry the pork belly until the fat renders out and the edges become golden brown and slightly crispy. This 'lard' is essential for the flavor.
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7
Push the pork belly to the side of the wok. Add the marinated lean pork to the center and stir-fry quickly until it just changes color.
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8
Add the smashed garlic, ginger slices, and fermented black beans to the oil in the center. Stir for 30 seconds until highly fragrant.
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9
Return the blistered peppers to the wok and toss everything together over maximum heat.
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10
Drizzle the dark soy sauce, oyster sauce, and sugar around the edges of the wok so they caramelize slightly before hitting the ingredients.
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11
Perform a final high-heat toss for 1 minute to ensure the sauce coats every piece and the 'Wok Hei' (breath of the wok) is achieved.
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12
Taste and adjust salt if necessary (the black beans and soy are usually salty enough). Plate immediately and serve steaming hot.
💡 Chef's Tips
Use 'Tiger Skin' technique: Dry-frying the peppers first softens them and concentrates their flavor without making them greasy. Don't skip the pork belly: The rendered animal fat is the traditional cooking medium for this dish and provides a richness vegetable oil cannot match. High heat is mandatory: This dish should be cooked fast and hot to prevent the peppers from becoming soggy. Quality of peppers: Use thin-skinned varieties like Anaheim, Shishito, or Chinese Long Peppers for the best texture. Fermented Black Beans: Always rinse them briefly to remove excess salt and grit before using.
🍽️ Serving Suggestions
Serve with plenty of steamed jasmine rice to soak up the spicy, savory oils. Pair with a light, chilled cucumber salad (Pai Huang Gua) to provide a cooling contrast to the heat. A crisp, cold lager or a glass of chilled plum juice (Suanmeitang) cuts through the richness beautifully. Serve alongside a mild clear soup, such as tomato and egg soup, to balance the meal.