Hunan Tiger Skin Peppers with Pork
Charred poblano peppers stuffed with seasoned ground pork and finished with a savory-spicy Hunan sauce. The peppers' blistered skin and tender filling deliver restaurant-quality heat and flavor in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- 4 whole poblano peppers
- ½ lb ground pork
- 3 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- ½ teaspoon Sichuan peppercorns (or red pepper flakes)
- 2 whole scallions, sliced into thin rings
Instructions
- 1
Place each poblano pepper directly over a gas flame on your stovetop or under the oven broiler, turning it every 30 seconds with tongs until the entire surface is blackened and blistered, about 3–4 minutes total.
- 2
Transfer the charred peppers to a bowl and cover it tightly with plastic wrap, letting them steam for 5 minutes so the skin loosens.
- 3
Once cool enough to handle, rub the blackened skin away under cool running water using your thumbs, working gently to keep the pepper flesh intact.
- 4
Make a small slit lengthwise down one side of each pepper and carefully scoop out the seeds and white membrane with a small spoon, leaving the pepper whole.
- 5
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.
- 6
Add the ground pork and cook, breaking it apart with a wooden spoon into small, pea-sized pieces, until it no longer looks pink and the edges begin to brown, about 5 minutes.
- 7
Add the minced garlic and minced ginger to the pork and stir constantly for 30 seconds until the mixture smells strongly fragrant, almost peppery.
- 8
Stir in the Sichuan peppercorns and cook, stirring constantly, for 15 seconds until they bloom and the aroma becomes sharp and numbing.
- 9
Pour in the soy sauce and rice vinegar, stirring once to combine, then remove the skillet from heat and let the mixture cool slightly, about 1 minute.
- 10
Gently stuff each roasted pepper with an equal portion of the pork filling using a small spoon, pushing the filling into the cavity without tearing the pepper wall.
- 11
Return the skillet to medium-high heat and add 1 tablespoon more olive oil, then arrange the stuffed peppers seam-side down in a single layer and cook without moving them for 3 minutes until the bottoms develop a golden crust.
- 12
Transfer the skillet to a 400°F preheated oven and bake for 8 minutes until the peppers are heated through and the filling is set.
- 13
Remove from the oven, scatter the sliced scallions over the peppers, and serve immediately on a plate with any pan juices spooned over the top.
Tools you’ll need
- tongs
- bowl
- plastic wrap
- small spoon
- 12-inch skillet
- wooden spoon
- oven (preheated to 400°F)
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