Xiang Chao Rou (Hunan Stir Fried Pork with Green Peppers)
Thin slices of pork belly fried until crisp edged with fresh green chillies and fermented black beans.
- Time25 min
- LevelEasy
- Costabout £1.24 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the vegetable oil in a wok over a medium heat. Add the pork belly in a single layer and fry for 5 to 6 minutes, turning, until the fat has rendered and the edges are golden and crisp.
5 min 30 s - 2
Push the pork to one side. Add the garlic, ginger and black beans and stir for 30 seconds until fragrant.
- 3
Turn the heat to high. Add the peppers and chillies and stir fry for 3 minutes until blistered and softened but still with some bite.
3 min - 4
Splash in the Shaoxing wine, light soy and dark soy. Toss for 1 minute.
- 5
Take off the heat, stir in the sesame oil and serve with steamed rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.