Stir-fried Pork with Peppers (La Zi Chao Rou)
A classic Hunan homestyle dish: tender pork slices stir-fried with charred green peppers. Savory, slightly spicy, and irresistibly aromatic. Perfect with steamed rice.
Ingredients
12 items- Pork belly 300g
- Green peppers 2
- Red peppers 2
- Garlic 3 cloves
- Ginger 1 small piece
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Cooking wine 1 tbsp
- White pepper powder 1/2 tsp
- Sugar 1/2 tsp
- Chicken bouillon (optional) a pinch
- Vegetable oil 2 tbsp
Nutrition
Steps （6 steps）
Rinse 300g pork belly and slice thinly. Destem and seed 2 green and 2 red peppers, cut into chunks. Smash and mince 3 garlic cloves. Slice a small piece of ginger.
Mix pork slices with 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1/2 tsp white pepper powder, and 1 tbsp cooking wine. Marinate for 10 minutes.
Place pepper pieces in a dry skillet over low heat. Press and stir-fry until charred and wrinkled, about 3 minutes. Remove and set aside.
Add 1 tbsp oil to the skillet over medium heat. Sauté ginger and garlic until fragrant, then turn to high heat, add pork and stir-fry quickly for 2 minutes until the slices curl and edges are lightly charred.
Return peppers to the skillet. Add 1 tbsp light soy sauce, 1/2 tsp sugar, and a pinch of chicken bouillon. Stir-fry over high heat for 1 minute to combine.
Taste and adjust salt if needed. Stir well, turn off heat, plate and garnish with chopped scallions or white sesame seeds.
Tips
Partially freeze the pork belly for easier thin slicing; dry-fry the peppers without oil for a smoky char; add a splash of water while marinating for extra tenderness.
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