Cherry & Dennis Helper Habitat
Jiangxi Xiao Chao Rou
江西小炒肉
Recipe overview
Jiangxi Xiao Chao Rou is a fast wok dish of thin pork belly, green chillies and fermented black beans.
01
Ingredients
Main ingredients
- 400 g pork belly
- 250 g green peppers
- 40 g red chillies
- 100 g onion
- 20 g garlic
Pork marinade
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
Wok seasoning
- 2 tbsp fermented black beans
- 1 tsp dark soy sauce
- 1 tbsp cooking oil
02
Tools
- cutting board
- knife
- large bowl
- wok
- wok spatula
- measuring spoons
03
Steps
Step 1
Slice the pork belly thinly
Slice the pork belly thinly.
Step 2
Toss the pork with light soy sauce and Shaoxing wine
Toss the pork with light soy sauce and Shaoxing wine.
Step 3
Cut the green peppers, red chillies and onion into strips
Cut the green peppers, red chillies and onion into strips.
Step 4
Slice the garlic and measure the black beans
Slice the garlic and measure the black beans.
Step 5
Heat a dry wok and add the pork belly
Heat a dry wok and add the pork belly.
Step 6
Stir-fry until fat renders and the edges lightly brown
Stir-fry until fat renders and the edges lightly brown.
Step 7
Push the pork to the side of the wok
Push the pork to the side of the wok.
Step 8
Fry the garlic and black beans in the rendered fat
Fry the garlic and black beans in the rendered fat.
Step 9
Add onion and peppers and toss over high heat
Add onion and peppers and toss over high heat.
Step 10
Return the pork and add dark soy sauce
Return the pork and add dark soy sauce.
Step 11
Stir-fry for two minutes while the peppers stay crisp
Stir-fry for two minutes while the peppers stay crisp.
Step 12
Plate immediately and serve with rice
Plate immediately and serve with rice.
Common mistakes
- Starting with extra oil makes pork belly greasy; render it first in a dry wok.
Tips
Add the peppers late and cook hard and fast to preserve their aroma and crunch.
