Hunan-style pork and chilli

Hunan, the largest province in Southern China, is known for it’s bold and spicy food. This Hunan-style pork and chilli dish features 250 grams mixed chillies and deliveries a fiery, authentic kick of spicy heat.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 300 g skinless pork belly, cut into 1 cm x 3 cm chunks
• 150 g large green chillies
• 100 g large red chillies
• 2 tbsp (40 ml) vegetable oil
• 4 garlic cloves, bruised
• 1 tbsp black beans
• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• A pinch sugar

For the meat marinade

• 1 tsp potato starch
• 1 tsp dark soy sauce
• 1 tsp Shaoxing wine
• A pinch salt
• 1 tsp vegetable oil

Marinating time: 5-10 minutes

Instructions

1. In a large bowl, combine the pork belly with the marinade ingredients. Cut the chillies into irregular shaped chunks, around 3 cm in length. Heat the oil in a large wok or frying pan over high heat. Fry the chillies in the oil, until softened, then remove from the pan to a plate, using a slotted spoon or tongs.
   
2. Add the marinated pork to the pan and allow to fry, undisturbed, until well-browned on one side. Add the garlic and stir-fry the ingredients for 1 minute, then return the chillies to the pan with the black beans, soy sauce, Shaoxing wine and sugar. Toss well to combine, until the pork is cooked through.
   
3. Transfer the Hunan-style pork and chilli stir-fry to a serving plate and serve immediately.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.