Hunan Pork Stir Fry

Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.

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Serve: 2

Ingredients

  • 1 lb. pork belly
  • 10 long chile peppers
  • 2 garlic cloves
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  • 1 inch root ginger
  • 1 teaspoon salt
  • 1/2 tablespoon light soy sauce
  • 1/2 teaspoon dark soy sauce
  • 1 tablespoon cooking wine
  • 2 green onions cut into 5 cm sections
  • 1/2 tablespoon cooking oil

Instructions

  1. Cut the long chile peppers into 5 cm sections. Sprinkle around 1 teaspoon salt evenly and set aside for around 15 minutes. Then filter the water out and drain.
  2. Cut the pork belly into thin slices. Set aside.
  3. Heat up a wok or pan firstly, add chile peppers in to fry for around 1 to 2 minutes until they are slightly soft. Transfer out.
  4. Heat up around 1/2 tablespoon cooking oil in pan or wok; add pork belly slices to fry until they become curly and slightly browned.Move them to one side of your wok, fry ginger and garlic until aroma. Return fried chile peppers. Add soy sauce and cooking wine. Sprinkle green onion sections and mix well.
  5. Transfer out and serve with steamed rice.