Hunan Smoked Pork with Peppers

Ingredients

• 1 lb pork shoulder, boneless
• 2 medium red bell peppers
• 3 whole dried red chilies
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 3 whole garlic cloves
• 2 tablespoons olive oil

Instructions

1. 1

   Pat the pork shoulder dry with paper towels so it will brown properly. Cut it against the grain into 1/4-inch-thick slices, then cut each slice into 2-inch-wide strips.

2. 2

   Remove the stem and seeds from each red bell pepper by cutting around the stem and cutting out the white core. Slice the pepper lengthwise into 1/2-inch-wide strips.

3. 3

   Mince the garlic cloves until the pieces are smaller than a grain of rice—about pencil-tip-dot size. Crush each dried red chili with the side of your knife to break it open slightly.

4. 4

   Whisk together the soy sauce, rice vinegar, and brown sugar in a small bowl until the sugar dissolves, about 20 seconds.

5. 5

   Place a 12-inch skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil shimmers and slides quickly when you tilt the pan, add half the pork strips in a single layer.

6. 6

   Cook the pork without moving it for 2 minutes until the bottom turns deep golden-brown, the color of caramelized honey. Flip each piece and cook the other side for 1 minute until firm and cooked through.

7. 7

   Transfer the cooked pork to a plate. Add the remaining 1 tablespoon of olive oil to the skillet and repeat with the second batch of pork, cooking 2 minutes per side.

8. 8

   Pour out all but 1 tablespoon of fat from the skillet. Add the minced garlic and crushed chilies and stir constantly for 30 seconds until the mixture smells strongly fragrant and garlic turns light gold.

9. 9

   Add the red bell pepper strips to the skillet and cook, stirring once every 30 seconds, for 4 minutes until the peppers are tender-crisp with charred spots and look glossy.

10. 10

    Return all the cooked pork to the skillet and pour in the soy sauce mixture. Stir gently for 1 minute until every piece of pork and pepper is coated and the sauce reduces slightly and clings to the meat.

Tools you’ll need

• 12-inch stainless steel or cast iron skillet
• cutting board
• sharp 8-inch chef's knife
• paper towels
• small bowl
• whisk
• wooden spoon or silicone spatula

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