16 minutes
A delightful stir-fry dish featuring thinly sliced pork belly, spicy bean sauce, and blistered green peppers.
Boneless Pork Belly, partially frozen
0 oz
teaspoons
Light Soy Sauce
teaspoons
tablespoons
Long Hot Green Peppers, seeded and thinly sliced on the diagonal
0 oz
Garlic Clove, thinly sliced
each
Fresh Ginger, ⅛-inch-thick
slices
Shaoxing Wine
tablespoons
Spicy Bean Sauce
teaspoons
teaspoons
teaspoons
1. Prepare the Pork Belly
First, prepare the pork belly by slicing it thinly. It's easier to achieve thin slices if the meat is partially frozen, as it will be firmer and more manageable. Once sliced, mix the pork with cornstarch and light soy sauce. This creates a light crust when frying, ensuring the meat will have a delightful texture.
2. Stir-Fry the Pork
Now, heat 1 tablespoon of neutral oil in a wok over high heat. Add the pork slices, stir-frying until they are lightly browned, which should take about 2 to 3 minutes. You want the edges to be browned and the pork to be cooked through. Remove the pork from the wok and set it aside.
3. Cook the Vegetables
In the same wok, add another tablespoon of oil. Toss in the sliced peppers, garlic, and ginger, stir-frying them for about 30 seconds to 1 minute. The aim is to blister the peppers slightly, which will enhance their flavor. Once the peppers start to blister, pour in the Shaoxing wine. This will create steam and help to deglaze the wok, lifting any delicious browned bits from the bottom.
4. Combine and Finish
Next, stir in the spicy bean sauce. Let it cook for about 10 seconds, allowing its deep, umami flavors to meld with the vegetables. Return the pork to the wok, adding the dark soy sauce and sugar. Stir everything together for a few seconds over high heat until the ingredients are well combined and the dish looks glossy.
Start with high-quality, well-marbled pork, such as pork shoulder. The marbling will ensure the meat remains tender and flavorful after cooking. For the peppers, choose ones that are firm, glossy, and free of blemishes.
Have all your ingredients prepped and ready to go before you start cooking. Stir-frying is a fast process, and you won’t have time to chop or measure once you’ve started.
Ensure your cooking oil has a high smoke point, like peanut or vegetable oil, and get it smoking hot before adding your ingredients. This high heat is crucial for achieving the characteristic “wok hei” (the breath of the wok).
Once the dish is nearly done, return the pork to the pan with the peppers and add the sauce. Cook until everything is heated through and the sauce has thickened slightly. Finish with a drizzle of toasted sesame oil and a sprinkle of fresh herbs or scallions for a fresh contrast.
Slice the pork thinly against the grain. This not only ensures that it cooks quickly but also helps maintain tenderness. Similarly, consistent slicing of the peppers will ensure even cooking.
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