Countryside-style pork and pepper stir fry (nongjia xiaochao rou)
Souped Up Recipes · ♥ 2.3K likes · 73.7K views · 6 min video
Read about roasts in the BrightCulinary Book
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Ingredients
Method
Techniques
- 200 g green chilies
- 10 cloves garlic
- white wood ear mushrooms
Crush and peel the garlic, give it a few rough dices and set aside.
- clean water
Soak the white wood ear mushrooms in clean water about 20 minutes until rehydrated.
- ½ tbsp soy sauce
- ½ tsp dark soy sauce
- ¼ tsp finely ground white pepper
- 1½ tsp cornstarch
Marinate the pork with the soy sauce, dark soy sauce, white pepper, cornstarch and Chinese cooking wine; mix thoroughly, then mix in the vegetable oil to coat. Set aside.
- cooking oil
Preheat the wok on high until smoking; add a little oil and the pork belly.
Turn to medium-low and stir a few minutes until a few tablespoons of fat render out and the belly turns to golden crispy cracklings; remove them, leaving the oil.
On high, stir-fry the marinated pork a few minutes until it changes colour; remove, leaving the oil.
Add the garlic, green chilies and wood ear to the same wok and toss over blazing heat, letting it flame to sear the ingredients and give a light smoky aroma.