Stir-fried Preserved Meat with White Chili Peppers
A classic Hunan farmhouse dish. The tangy, spicy white chili peppers and the savory, rich cured meat create a perfect harmony. An irresistible rice companion.
Ingredients
10 items- Cured pork belly 200 g
- White chili peppers 100 g
- Garlic 3 cloves
- Ginger 1 small piece
- Dried red chili peppers 2-3
- Light soy sauce 1 tbsp
- Cooking wine (Shaoxing wine) 1 tbsp
- White sugar 1/2 tsp
- Chicken bouillon a pinch
- Cooking oil as needed
Nutrition
Steps （6 steps）
Place the whole cured meat in a pot of cold water. Bring to a boil over high heat, then reduce to low and simmer 20 minutes until a chopstick can easily pierce the thickest part. Remove, let cool, and slice thinly about 0.3 cm.
Soak white chili peppers in warm water for 10 minutes until soft. Squeeze dry and cut diagonally into 2 cm segments. Slice garlic and ginger; cut dried chilies into segments.
Heat a wok with a little oil over medium heat. Add the meat slices and stir-fry for 2-3 minutes until translucent and edges curl slightly, rendering excess fat.
Push the meat to one side. Add ginger, garlic, and dried chilies to the oil; sauté about 30 seconds until fragrant. Then mix everything together.
Add the white chili pepper segments. Turn heat to high and stir-fry quickly for 1-2 minutes to absorb the flavor and oil from the meat.
Pour cooking wine along the edge of the wok. Add light soy sauce and sugar, stirring well. Cook until chilies are slightly wrinkled and meat glossy, about 1 minute. Sprinkle with chicken bouillon, stir, and serve.
Tips
Cured meat is already salty, so use soy sauce sparingly. Omit salt if desired. White chili peppers have their own tangy spiciness; adjust dried chilies to taste.
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