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Hunan farmhouse stir-fried pork with green chillies

Non-vegetarian

农家小炒肉 · nóngjiā xiǎochǎo ròu

Thin slices of pork belly fried until their fat renders, then tossed with blistered long green chillies, garlic and fermented black beans. A fiery, everyday Hunan home dish built to be eaten with lots of rice.

Hunan farmhouse stir-fried pork with green chillies is a Chinese main course from China, ready in about 25 minutes and made with pork belly and green chilli. It serves 3 and is rated easy to cook.

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Hunan farmhouse stir-fried pork with green chilli peppers
Photo: N509FZ / Wikimedia Commons · CC-BY-SA-4.0
Prep
15 min
Cook
10 min
Total
25 min
Serves
3
Level
Easy
Calories
514

Ingredients

3 servings

Equipment

Method

  1. Step 1

    Heat a dry wok (opens in a new tab) over medium-high heat and add the chillies with a pinch of the salt. Press and toss them until blistered and softened, then tip out.

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  2. Step 2

    Add the oil and the pork slices. Fry, spreading them out, until the fat turns translucent and the edges curl and brown.

    • 4 min
    • medium-high heat

    Food safety: Cook pork until no pink remains.

  3. Step 3

    Add the garlic (opens in a new tab) and black beans and stir for 30 seconds until fragrant, then splash in the wine.

    • 1 min
    • high heat

  4. Step 4

    Return the chillies, add the soy sauce (opens in a new tab) and remaining salt and toss over high heat for a minute so everything is glossy. Serve straight away with rice.

    • 1 min
    • high heat

About this dish

Origin
Hunan, China · Commonly attributedMore food from China
Dish
Lunch · Dinner · Main courses
Cooking method
Stir-fried
Taste
spicy (chilli heat), savoury, smoky
Diet
Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsNon-vegetarian · Dairy-free · Egg-free · No nut ingredients · No added sugar · Beef-free · Keto-style · Low-carb
Without the optional extras: Alcohol-freeWorked out from the ingredients. How labels work
Good for
Everyday · One-pan
Cook more with
Pork belly · Green chilli · Garlic · Fermented black beans (douchi) · Soy sauce
Techniques
Stir-frying

Allergens

  • Contains, can be adapted: Wheatfrom shaoxing wine, soy sauce
  • Contains, can be adapted: Glutenfrom shaoxing wine, soy sauce
  • Contains: Soyfrom fermented black beans (douchi), soy sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

514 kcal per serving

Estimated

1 serving ≈ 169 g · recipe makes 3

Where the energy comes from

  • Protein 8%
  • Carbohydrate 7%
  • Fat 85%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy514 kcal304 kcal
Protein10.5 g6.2 g
Carbohydrate8.6 g5.1 g
Net carbohydrate7.3 g4.3 g
Sugars3.5 g2.1 g
Added sugars0 g0 g
Fibre1.3 g0.8 g
Fat49.2 g29 g
Saturated fat16.5 g9.7 g
Trans fat——
Cholesterol60 mg35 mg
Sodium739 mg436 mg
Salt equivalent1.8 g1.1 g
Vitamins & minerals per serving
Potassium
442 mg
Calcium
31 mg
Iron
1.6 mg
Magnesium
28 mg
Vitamin A (RAE)
42 µg
Vitamin C
164 mg
Vitamin D
—
Vitamin B12
0.7 µg
Folate (DFE)
19 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: shaoxing wine.
  • Fermented black beans (douchi): Boiled salted mature soybeans (FDC 174299) used as a stand-in; douchi is saltier, so sodium is underestimated.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Half-freezing the pork belly for 30 minutes makes paper-thin slicing much easier.

Common mistakes

  • Crowding the wok — the chillies should char in spots, not steam.

Serve with

  • Serve with plain steamed rice and a simple vegetable soup.

Storage

  • Refrigerate up to 2 days.

Reheating

  • Re-fry briefly in a hot wok.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3, 4

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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