Hunan Farmhouse Stir-Fried Pork

Ingredients

• 400g skin-on pork belly, thinly sliced
• 6 long green chillies, sliced on the diagonal
• 2 green peppers, cut into strips
• 1 tbsp fermented black beans, rinsed
• 6 garlic cloves, sliced
• 1 tbsp sliced ginger
• 1 tbsp neutral oil
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp sugar
• 1/2 tsp salt
• 2 spring onions, cut into 3cm lengths

Before you cook

• Slice the pork belly thinly, keeping the skin attached to each slice
• Slice the chillies on a steep angle and cut the peppers into strips
• Rinse the fermented black beans and crush them lightly with the flat of a knife
• Slice the garlic and ginger

Steps

1. Heat a wok over high heat and add the oil.
2. Lay in the pork belly slices and leave them for thirty seconds before stirring.
3. Fry the pork for about four minutes until the fat has rendered out and the edges are brown and curled.
4. Push the pork to the side of the wok, then add the black beans, garlic and ginger to the pool of fat.
5. Stir the aromatics for twenty seconds until they smell strong.
6. Add the green chillies and peppers and stir-fry over the highest heat for two minutes, until their skins blister but they still snap.
7. Splash in the Shaoxing wine around the rim of the wok.
8. Add both soy sauces, the sugar and the salt, and toss everything together for one minute.
9. Add the spring onions and give the wok two more tosses.
10. Serve straight away with a large bowl of rice.