Hunan Pork Stir Fry (湖南小炒肉)

Ingredients

• 2 tsp neutral cooking oil
• 200g pork belly (skinless), thinly sliced
• 150g fresh chili pepper or bell pepper, cut into chunks
• 5 cloves garlic, coarsely crushed
• 1 tbsp fermented black beans (豆豉) or Douban jiang
• 1 tbsp light soy sauce
• ½ tsp dark soy sauce
• ½ tbsp Shaoxing rice wine
• ½ tbsp cornstarch

Instructions

1. Marinate pork with ½ tbsp of soy sauce, ½ tbsp Shaoxing rice wine, and ½ tbsp cornstarch.
2. Heat up a wok until it smokes.
3. Add oil, then put in the sliced pork belly. Fry over medium heat until it browns slightly, and some fat has been extracted.
4. Transfer the pork to a plate, leaving the oil in the wok. Turn the heat up to high, then add the chili pepper and garlic. Fry until they are slightly charred.
5. Put the pork back into the wok, along with the fermented black beans, remaining light soy sauce, and dark soy sauce.
6. Stir-fry for a further 30 seconds or so to combine.
7. Dish out and serve immediately with plain rice.