Hunan Pork Belly Stir-Fry with Chilli Peppers

400g pork belly, sliced
4 long green chillies, roughly chopped
2 bird's eye chillies, finely sliced
1 red chilli, finely sliced
4 garlic cloves, roughly chopped
20g ginger, sliced
2 tablespoons fermented black beans, rinsed and lightly crushed
2 tablespoons vegetable oil

The Sauce
1 teaspoon chicken powder
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing rice wine
1 teaspoon Chinkiang black vinegar

PREPARATION

1. Roughly chop the garlic, slice the ginger, chop the green chillies and slice the bird's eye and red chillies. Rinse the fermented black beans and lightly crush them with the side of a knife. Slice the pork belly into bite-sized pieces.
2. Heat a dry wok over a medium heat and add the green chillies.
3. Sprinkle over a little salt and press the chillies against the wok until lightly charred and softened, then remove from the wok.

COOKING

1. Heat the wok until smoking, add the vegetable oil and swirl to coat the surface.
2. Add the pork belly over a low heat and cook without moving it too much until the fat renders and the meat begins to brown.
3. Increase the heat and stir in the ginger, garlic and bird's eye chillies until fragrant.
4. Return the charred green chillies to the wok with the sliced red chilli.
5. Add the crushed fermented black beans and stir-fry briefly to release their aroma.
6. Season with the chicken powder, light soy sauce, oyster sauce and Shaoxing rice wine.
7. Toss everything together over a high heat until the pork is evenly coated.
8. Finish with the black vinegar and stir-fry for a final few seconds.
9. Serve immediately with steamed jasmine rice.

School of Wok Tips

• Charring the green chillies first softens them and adds the signature smoky Hunan flavour.
• Allow the pork belly to render slowly before turning it for beautifully crisp edges.
• Don't drain the rendered pork fat—it carries much of the flavour for the stir-fry.
• Add the black vinegar at the very end to preserve its fragrant aroma.

FAQs

Can I use pork shoulder instead of pork belly?
Yes, but pork belly provides the rich flavour and rendered fat that make this dish authentic.

Why char the chillies before stir-frying?
Dry-charring softens the chillies while adding a smoky flavour that's characteristic of Hunan cuisine.

Can I make it less spicy?
Yes, reduce the number of bird's eye chillies or remove their seeds for a milder version.