farmhouse stir-fried pork recipe

How to Make Hunan Stir-Fried Pork Belly (Nong Jiao Xiao Rou)

Hunan Stir-Fried Pork Belly, or *Nong Jiao Xiao Rou*, is a iconic Chinese dish loved for its smoky, spicy, and savory flavors. Here’s a simple guide to making this homestyle classic.

Ingredients: 200g fresh pork belly (sliced thinly), 2-3 green peppers (sliced), 1 onion (cut into wedges), 3-4 dried chilies (sliced), 1 tbsp garlic (minced), 1 tsp ginger (grated), 1 tbsp doubanjiang (broad bean paste), 1 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, 1 tbsp cooking wine, and vegetable oil.

Steps:

1. Marinate the pork: Mix pork belly with light soy sauce, cooking wine, and a pinch of sugar. Let it sit for 15 minutes.

2. Prep the wok: Heat 2 tbsp oil in a wok over high heat until smoking. Add pork and stir-fry until crispy and golden. Remove and set aside.

3. Sauté aromatics: In the same wok, add a little oil, then stir-fry dried chilies, garlic, and ginger until fragrant. Add doubanjiang and cook for 30 seconds to release the oils.

4. Combine and cook: Return pork to the wok. Add green peppers and onion, stir-frying for 2-3 minutes until tender-crisp. Season with dark soy sauce and sugar.

5. Serve: Dish out immediately and enjoy with steamed rice!

Tip: For an authentic touch, use a well-seasoned cast-iron wok and high heat to achieve the characteristic “wok hei” aroma. Adjust spice levels by reducing dried chilies or adding fresh ones. This quick, flavorful dish captures the heart of Hunan cuisine—bold, vibrant, and utterly satisfying.