Hunan Pork Belly Stir Fry

Ingredients

Bowl 1: The Pork

• Pork belly: 200g (skin removed and sliced ~2mm thick)
• Prep: Slice the meat and separate the skin.

Bowl 2: The Aromatics & Seasonings

• Garlic: Sliced
• Ginger: Sliced
• Fermented black beans
• Light soy sauce: 2 tbsp
• Oyster sauce: 1 tbsp
• Dark soy sauce: 1 tbsp
• Cooking wine: 2 tbsp
• Prep: Combine all of these directly into one bowl/container together.

Bowl 3: The Chillies

• Large green/red chillies: 4 to 5 (seeds removed and diced/sliced)
• Prep: Keep separate so they can be dry-fried first.

Instructions (Minimal Dish Approach)

1. Char Chillies: Heat a dry pan (no oil) and fry the chillies for 3 to 5 minutes until slightly charred. Remove and set aside.
2. Render Skin & Pork: In the same pan, slowly fry the pig skin to release its fat, then remove. Add the sliced pork belly from Bowl 1, let it sit undisturbed for 2 minutes, and stir-fry until the fat fully renders out.
3. Season & Finish: Dump Bowl 2 (aromatics, sauces, and wine) straight into the pork. Fry for about a minute, toss the charred chillies back in from Bowl 3, mix well, and serve.

Disclaimer: The ideas presented in this post are solely my personal perspective and have not been substantiated by any verifiable evidence. Please form your own opinions on such matters.