Hunan Stir Fry Pork Belly
Spicy and flavorful Hunan-style pork belly stir-fry with garlic, chili, and fermented black beans.
15 mins
Prep Time
10 mins
Cook Time
3
Servings
Ingredients
- 1 lb pork belly, thinly sliced
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1-inch ginger, julienned
- 2-3 dried red chilies, chopped
- 1 tbsp fermented black beans, rinsed and chopped
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 1/2 tsp Sichuan peppercorns, ground
- 2 green onions, sliced
- 1 tsp sesame oil
Nutrition Facts
Share this Recipe
Instructions
Prepare the pork belly: Slice the pork belly into thin, bite-sized pieces. Set aside.
Heat the wok: Place a wok or large skillet over high heat. Add vegetable oil and swirl to coat the surface.
Stir-fry the pork: Add the pork belly slices and stir-fry for 3-4 minutes until lightly browned and some fat renders out.
Add aromatics: Push the pork to one side, then add garlic, ginger, dried chilies, and fermented black beans. Stir-fry for 30 seconds until fragrant.
Season the dish: Mix everything together, then add soy sauce, Shaoxing wine, sugar, and ground Sichuan peppercorns. Stir-fry for another 1-2 minutes.
Finish and serve: Toss in green onions and drizzle with sesame oil. Stir once more, then transfer to a serving plate.
Chef's Tips
- Pork Belly Prep: For easier slicing, freeze the pork belly for 20-30 minutes before cutting.
- Spice Level: Adjust the number of chilies based on your heat preference.
- Fermented Black Beans: Rinse them lightly to remove excess salt but retain flavor.
- High Heat: Stir-fry quickly over high heat for the best texture and smoky flavor.
- Serving Suggestion: Pair with steamed rice and a simple vegetable side dish.
