Spicy pork stir-fry - 湖南小炒肉

Ingredients

• 200 gpork belly
• 6 clovesgarlic
• 3red habanero peppers
• 3green habanero peppers
• 15 ml (1 tbsp)dou chi (fermented black beans)
• 5 ml (1 tsp)light soy sauce
• 2.5 ml (½ tsp)dark soy sauce
• 30 ml (2 tbsp)oil

Instructions

1. 1

   Prepare the ingredients

   Slice the pork into thin strips and the garlic into thin slices. Cut the habaneros into small pieces.

2. 2

   Brown the pork

   Heat a wok until it begins to smoke. Add the oil, then the pork, and fry over medium heat until the meat starts to brown and some fat has rendered. Lift the pork out of the wok.

3. 3

   Fry the aromatics

   Heat the wok over high heat. Add the habaneros and garlic and fry until they begin to soften and their edges are charred.

4. 4

   Finish the stir-fry

   Return the pork to the wok and add the fermented black beans, light soy sauce and dark soy sauce. Stir-fry for about 30 seconds, until cooked through, then serve.

What is Hunan xiaochao rou?

Xiaochao rou means small-fried pork and is associated with Hunan cooking, a Chinese regional cuisine known for punchy, chilli-forward flavours. This version combines pork belly with garlic, habaneros and fermented black beans.

The pork is browned separately before the aromatics are fried, then everything returns to the wok briefly. That sequence helps build flavour while keeping the final stir-fry fast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Pork belly supplies most of this dish’s fat and protein, while the small amount of soy sauce and fermented black beans contribute salt. Serve a moderate portion with rice for carbohydrates and add vegetables to round out the plate.

Choose and prepare the pork

Pork belly: its layers of meat and fat brown in the wok, and the rendered fat helps coat the other ingredients.

Thin strips: cut the pork evenly so it browns quickly and is easy to toss with the chillies and beans.

Handle the heat carefully

Habaneros: six peppers make this a very hot dish. Chop them small so their heat is distributed through the stir-fry.

Wok fumes: habaneros can produce strong vapour as they fry. Keep the kitchen well ventilated and avoid leaning over the wok.

Build flavour in stages

Brown the pork: start over medium heat so the meat can colour and release some fat before it is removed from the pan.

Char the aromatics: cook the garlic and peppers over high heat until softened with darkened edges, then return the pork and add the seasonings.

Know when it is ready

The pork should have browned edges and be cooked through after it returns to the wok. Cut the strips evenly to help them cook at the same rate.

The final stir-fry takes about 30 seconds according to the recipe. Have the black beans and soy sauces ready, as this stage moves quickly.

Serve it straight away

Serve the stir-fry hot, with steamed rice to take up the savoury juices and balance the concentrated chilli flavour.

For a fuller meal, add a simply cooked vegetable on the side. Keep it mild if you want the pork and habaneros to remain the focus.

Recipe notes & tips

• Slice the pork into evenly sized strips so it browns at a similar rate.
• Measure out the beans and sauces before heating the wok, as the final stage is brief.
• Use a well-ventilated kitchen when frying the habaneros.
• Let the wok heat before adding the oil and pork.
• Serve immediately for the best contrast between browned pork and softened peppers.

Variations

• Reduce the heat: use fewer habaneros for a milder version.
• Add spring onions: stir them in with the garlic for a fresh onion flavour.
• Use pork shoulder: slice it thinly for a less fatty variation.
• Add green pepper: include sliced green pepper for another vegetable and a gentler bite.

Common mistakes to avoid

• Crowding the wok: the pork may steam instead of brown; cook it in batches if needed.
• Cutting uneven strips: pieces may cook at different rates; aim for similar thickness.
• Burning the garlic: add it with the peppers and watch for softened, charred edges rather than fully black slices.
• Adding the sauces too early: wait until the pork returns to the wok so they coat the ingredients during the short final fry.
• Underestimating the chillies: handle habaneros carefully and keep the kitchen ventilated.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat thoroughly in a hot pan, stirring until steaming; the peppers may soften further.

Frequently asked questions