Thin-sliced pork stir-fried hard and fast with green and red peppers, garlic and a healthy amount of fresh chilli. A rustic, punchy 'farmhouse dish' found on every Hunan restaurant menu and in every Hunan kitchen.
Marinate the pork
Toss the sliced pork with the light soy sauce and cornstarch, and let it marinate for fifteen minutes.
15 minSear the pork
Heat the oil in a wok over high heat until it shimmers and just starts to smoke, add the pork, and stir-fry for two minutes until the edges brown, then push it to one side.
2 minFry the aromatics
Add the garlic and fermented black beans to the cleared space in the wok and stir-fry for thirty seconds until fragrant.
1 minAdd the peppers
Add the green pepper and red chilli, and stir-fry everything together over high heat for two minutes until the peppers are just starting to blister but still crisp.
Season and serve
Add the light soy sauce, dark soy sauce and sugar, toss for thirty seconds to combine, and serve immediately with steamed rice.
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