Pepper Sautéed Pork 辣椒炒肉

| By: Alex Li |

The dish I have planned to recreate is tied to my childhood hometown, Changsha, Hunan Province (长沙湖南省). It was a dish eaten very often in my hometown, called pepper sautéed pork (辣椒炒肉). Like the tomato & egg dish (番茄炒蛋)，the unique quality of this dish is the fact that it can be used to complement numerous main course meal; rice, noodles, and even pasta. The combination of which I was accustomed growing up is in the form of noodles, eaten daily prior going to kindergarten.

Ingredients

Yield: 1-3 portions

• 300g of pork belly

• 150g of spicy green peppers

• 20g of garlic

• 4 tbsp of oil for both sauté process

• 2 tbsp of soy sauce (once on the pork belly and once into wok)

• 2 tbsp of cooking alcohol

• Pinch of salt

• (If possible) 2 tbsp of 老干妈

• Noodles

Cooking Instructions

1. Chop pork belly into thin slices – if want convenience, buy hotpot pork belly; already sliced

2. Remove heads of pepper and remove seed stem*

3. Peel skin off 2 pieces of garlic & dice

4. Place pork belly into bowl and flavor with 1 tbsp of soy sauce

5. Place a wok on the stove over low heat. Coat with oil and warm the wok.

6. Sauté the pork belly first, but do not cook all the way through.

7. Let the partially-cooked pork belly sit on a plate. Add a little oil to the wok and sautée the green peppers.

8. Add the pork belly, garlic, soy sauce, and 老干妈 into the wok. (If you do not have 老干妈, coat the wok with a little more oil.)

9. Boil the noodles.

10. Combine.

Notes

• * Depending on one's preferred spiciness-level, remove amount of seeds accordingly