Hunan Smoked Pork with Peppers

Ingredients

• 1.25 lb smoked pork belly, skin removed
• 2 medium red bell peppers
• 1 medium yellow bell peppers
• 2 whole long hot red chiles (or 2 Thai chiles, halved)
• 6 whole garlic cloves
• 1 piece fresh ginger, 1-inch piece
• 3 tablespoon low-sodium soy sauce
• 1.5 tablespoon Chinkiang black vinegar (or rice vinegar)
• 1 teaspoon granulated sugar
• 1 tablespoon sesame oil, toasted
• 2 tablespoon neutral cooking oil (vegetable or peanut)
• ½ teaspoon Sichuan peppercorns (optional, for numbing heat)
• 1 pinch kosher salt and white pepper
• 2 tablespoon fresh cilantro leaves, for garnish

Instructions

1. 1

   Make the sauce first so it's ready when you need it. In a small bowl, whisk together 3 tablespoons of soy sauce, 1.5 tablespoons of Chinkiang black vinegar, 1 teaspoon of granulated sugar, and 1 tablespoon of toasted sesame oil. Set aside.

2. 2

   Slice the smoked pork belly into 1/4-inch-thick slices, then cut each slice into roughly 2-inch-wide pieces. The meat should be partially frozen (chill for 15 minutes if too soft) to slice cleanly.

3. 3

   Stem and seed 2 medium red bell peppers and 1 medium yellow bell pepper by cutting off the top, reaching in to remove the interior ribs and seeds. Cut them into 1-inch squares — slightly irregular is fine and looks more authentic.

4. 4

   Keep 2 long hot red chiles whole and intact — do not seed them yet, as the seeds will release heat into the oil. If using Thai chiles, halve them lengthwise.

5. 5

   Peel and crush 6 garlic cloves with the flat of your knife blade so they split open slightly but stay in large pieces — this releases the aroma and flavor. Peel a 1-inch piece of fresh ginger, slice it thinly, then cut into thin matchsticks. If using Sichuan peppercorns, toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, then grind coarsely in a mortar and pestle.

6. 6

   Set a 14-inch carbon steel wok or large stainless steel skillet over medium-high heat. Let it preheat for 2 minutes — you want it hot but not smoking yet. This is the cooking phase where all the components come together rapidly.

7. 7

   Pour 2 tablespoons of neutral oil into the wok and swirl to coat. Once the oil shimmers and just begins to smoke slightly, add the pork belly pieces in a single layer. Do not stir immediately — let them sit undisturbed for 2-3 minutes so the edges caramelize and turn deep golden brown. You should hear a vigorous sizzle.

8. 8

   Stir the pork with a wok spatula, breaking up any pieces that are sticking together. Continue cooking for another 2-3 minutes, stirring occasionally, until the edges are crispy and the interior is heated through. The pork should smell deeply savory and slightly smoky.

9. 9

   Push the pork to the side of the wok. Add the whole red chiles, crushed garlic cloves, and ginger matchsticks to the empty space. Fry in the rendered pork fat for 30-45 seconds, stirring constantly, until fragrant — the garlic should just begin to turn golden at the edges. Do not let the garlic brown completely or it will taste bitter.

10. 10

    Add the bell pepper squares (all the red and yellow pieces) directly to the wok. Toss everything together with the spatula, combining pork, peppers, garlic, and chiles. Cook for 4-5 minutes, stirring frequently, until the peppers are tender-crisp with some charred edges and the garlic cloves are soft when squeezed. You should see golden-brown spots on the pepper skin.

11. 11

    Pour the sauce around the edge of the wok and immediately toss everything to coat evenly. Cook for 30-45 seconds, stirring constantly, until the sauce caramelizes slightly and coats every piece. The wok should smell bold and spicy — this is where the Hunan heat comes alive.

12. 12

    Taste a piece of pork and pepper. Season with a small pinch of kosher salt and white pepper if needed. Remember that smoked pork is already salty, so taste first before adding salt.

13. 13

    If using the toasted Sichuan peppercorns, sprinkle the ground version over the top now — this adds a numbing, tingling sensation that's characteristic of Hunan cuisine.

14. 14

    Transfer to a serving platter or divide among four bowls. Scatter 2 tablespoons of fresh cilantro leaves over the top for brightness and color. Serve immediately while the pork is still hot and the peppers have some bite to them.

15. 15

    Serve alongside steamed white rice or jasmine rice to cool the heat and soak up the sauce. The dish is best eaten fresh from the wok — the peppers soften and the pork cools if it sits.

Tools you’ll need

• 14-inch carbon steel wok or large stainless steel skillet
• wok spatula or fish spatula
• small mixing bowl
• whisk
• cutting board
• chef's knife
• mortar and pestle (optional, for Sichuan peppercorns)
• measuring spoons

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min