Home-Style Pork with Peppers (农家小炒肉)

农家小炒肉

Home-Style Pork with Peppers (农家小炒肉) — HunanHunan home cooking.

Ingredients

• pork belly (or collar), thinly sliced
• green chilies (long hot peppers or banana peppers)
• garlic, smashed
• fermented black beans (douchi, optional)
• light soy sauce
• dark soy sauce
• Shaoxing wine
• neutral oil

Instructions

1. Slice the pork thinly. Cut peppers into long diagonal slices about 4 cm long. Smash the garlic cloves flat. (Pork slices are thin and even; peppers are similar in size)
2. Heat a wok over high heat until it starts to smoke. Add the oil, then the pork. Spread it out and let it sear, without stirring, for 1 minute. (Pork edges turn golden and fat turns translucent)
3. Stir-fry the pork for 2-3 more minutes until the fat renders and the slices are golden at the edges. Remove to a plate, leaving the fat in the wok. (Pork is golden-crisp at the edges, fat rendered and shiny)
4. In the reserved fat, add the smashed garlic and (optional) douchi. Stir 15 seconds until fragrant. (Garlic turns pale golden; douchi releases a fermented aroma)
5. Add the peppers and stir-fry over high heat for 2 minutes until the skins blister slightly. (Pepper skins blister and char lightly in spots; color brightens)
6. Return the pork to the wok. Splash in Shaoxing wine, add soy sauces, and toss on high heat for 30 seconds until everything is glossy and coated. Serve with rice. (Pork and peppers are evenly coated in a glossy brown sauce)