Stir-Fried Pork
Chili and Mushrooms

A flavorful and aromatic stir-fry featuring tender pork belly, oyster mushrooms, and blistered spiral peppers infused with rich wok hei.

Ingredients

• 400 g pork belly
• 200 g oyster mushrooms
• 150 g spiral sweet peppers
• 3 cloves garlic
• 15 g ginger
• 2 red chilies
• 2 tbsp soy sauce
• 1 tsp salt
• 1 tbsp cooking oil
• 1 bowl cooked white rice

Instructions

1. 1Tear the mushrooms

   

   Take fresh oyster mushrooms and tear them into smaller, bite-sized pieces by hand on a wooden cutting board.

   Tip: Tearing mushrooms by hand rather than cutting them creates natural edges that absorb flavor better during cooking.
2. 2Slice the green peppers

   

   Take the spiral sweet peppers and use a cleaver to cut them into roll-cut pieces on the cutting board.

   Tip: Roll-cutting peppers increases their surface area, helping them cook evenly and absorb seasonings more effectively.
3. 3Slice the pork belly

   

   Remove the skin from the pork belly and slice the meat into thin strips about 2 to 3 millimeters thick to ensure fast and even cooking.

   Tip: Slice the pork belly while it is slightly cold so it holds its shape cleanly under the blade.
4. 4Slice the red chilies

   

   Slice fresh small red chilies diagonally on the wooden cutting board to prepare them for flavoring and coloring the dish.

   Tip: Cutting chilies diagonally exposes more of the inner flesh and seeds, releasing a sharper spice into the pan.
5. 5Prep the garlic

   

   Place peeled garlic cloves on the wooden board and smash them gently using the flat side of a cleaver to release their natural oils and aromatic flavor.

   Tip: Smashing garlic instead of mincing it keeps the pieces intact while fully extracting the essential oils.
6. 6Blanch the mushrooms

   

   Place the torn mushrooms inside a mesh strainer basket and submerge them into a small pot of boiling water for 2 minutes to remove excess moisture and raw taste.

   Tip: Blanching mushrooms beforehand prevents them from releasing too much water when stir-frying in a hot wok.
7. 7Drain the mushrooms

   

   Once the mushrooms have blanched for 2 minutes, use a wire strainer to carefully lift them from the boiling water. Rinse them under cold water and gently squeeze out the excess moisture to ensure a better texture when stir-frying.

   Tip: Rinse the blanched mushrooms in cold water and squeeze them dry to ensure a better texture when stir-frying.
8. 8Dry-fry the green peppers

   

   Heat an empty wok over medium heat and add the cut green peppers. Toss them continuously in the dry wok to remove excess moisture and bring out their natural, roasted fragrance.

   Tip: Dry-frying gives the peppers a slightly blistered texture and prevents the final dish from becoming overly greasy.
9. 9Season the peppers

   

   While tossing the peppers in the dry wok, add a pinch of salt to give them a base flavor. Fry until the skins become slightly blistered, then remove them from the wok and set aside.

   Tip: Fry the peppers until their skin becomes slightly blistered, then remove them from the wok and set aside.
10. 10Prepare the wok with oil

    

    Heat the empty wok over high heat until it is very hot. Pour in a small amount of cooking oil and gently swirl the wok so the oil coats the entire inner surface.

    Tip: Coating the hot wok with oil creates a non-stick surface, which is crucial for stir-frying the pork belly evenly.
11. 11Add Pork Belly to Wok

    

    Add the sliced raw pork belly into the pre-heated, oiled wok over medium heat. Stir-fry the meat until the edges turn golden and the fat begins to render.

    Tip: Slicing the pork belly uniformly ensures it cooks evenly and renders the fat properly.
12. 12Stir-fry the pork belly

    

    Stir-fry the pork belly slices continuously. Cook them until the fat renders out and the edges of the meat turn crispy and golden brown.

    Tip: Slicing the pork belly uniformly to about 2-3mm thick ensures it cooks quickly and evenly.
13. 13Add Aromatics and Chilies

    

    Add the chopped ginger, garlic, and red chilies directly into the wok with the browned pork belly. Stir-fry everything together for about 30 seconds to release their fragrant aromas.

    Tip: Keep the heat at medium when adding the aromatics so they release their flavor without burning.
14. 14Pour Soy Sauce Along Wok Edge

    

    Pour soy sauce in a circle along the hot outer edge of the wok so it sizzles instantly upon contact. Stir-fry the mixture briefly to allow the sauce to coat the meat evenly and develop a rich aroma.

    Tip: Pouring soy sauce along the edge rather than directly onto the food enhances the roasted fragrance of the sauce.
15. 15Add Pre-cooked Peppers and Mushrooms

    

    Add the previously dry-fried green peppers and blanched mushrooms into the wok along with the meat and aromatics. Prepare to combine all the ingredients together.

    Tip: Ensure excess moisture is squeezed from the mushrooms beforehand so they absorb the savory flavors rather than watering down the dish.
16. 16Toss and Stir-Fry All Ingredients

    

    Toss and stir-fry all the ingredients together over high heat for about 1 minute. Ensure everything is thoroughly combined and infused with wok hei before finishing.

    Tip: Stir continuously over high heat to achieve an authentic smoky flavor and ensure even seasoning.
17. 17Mix in White Rice

    

    Add a scoop of cooked white rice directly into the finished stir-fry in the wok. Mix the rice thoroughly with the savory meat and vegetables so it absorbs all the delicious juices.

    Tip: Mixing the rice directly in the wok allows the grains to soak up the remaining sauce and wok hei completely.

Storage & Reheating

Burn It Off

Frequently Asked Questions