Hunan Stir-Fried Smoked Pork Belly with Blistered Green Peppers

What you need

• 300 g (10 oz) Hunan smoked pork belly, la rou, one piece
• 2 green peppers, long thin-skinned chilies or green bell peppers
• 4 cloves garlic, sliced
• 2 small red chilies, sliced
• 1 tsp vegetable oil
• salt, a pinch, to taste

Method

Restated from the original video

1. 1

   Rinse the smoked pork under hot running water to wash off some of the salt, then pat it dry.

2. 2

   Cut the pork into slices a little thicker than bacon rashers, about 3 mm (1/8 in).

3. 3

   Seed the green peppers and cut them into bite-sized pieces.

4. 4

   Brush a wok with the oil and set it over medium heat. Fry the garlic and red chilies until fragrant, about 30 seconds.

5. 5

   Add the pork, turn the heat to low and stir-fry until the fat turns translucent, the edges are lightly golden and the meat is cooked through, 4-5 min. Thin slices dry out over high heat, so keep it gentle.

6. 6

   Tip the pork onto a plate, leaving the rendered fat in the wok.

7. 7

   Add the green peppers with a pinch of salt and dry-fry them over low heat in the fat, pressing them against the wok, until the skins blister and char in spots, 4-5 min. The pork is already salty, so go easy.

8. 8

   Return the pork to the wok and toss everything together for 1 min.

9. 9

   Pour in about 3 tbsp of hot water, cover and let it bubble for 1-2 min so the peppers soak up the smoky fat.

10. 10

    Uncover and stir until the water has cooked off, then serve hot.

Imported from m.xiachufang.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.