Spicy Pork Belly Stir-Fry
Fermented Black Beans
Enjoy this savory stir-fry featuring thinly sliced pork belly and blistered screw peppers. Infused with aromatic garlic and umami-rich fermented black beans.
This spicy pork belly stir-fry is a masterclass in texture and flavor balance. By thinly slicing the pork, you achieve a delicate crispness rather than a greasy mouthfeel, which is perfectly complemented by the slightly sweet, blistered skin of the screw peppers. A staple in many households, this dish relies on the deep, pungent umami of fermented black beans to elevate the humble ingredients into a deeply satisfying main course.
Ingredients
- 250 g pork belly, thinly sliced
- 250 g screw peppers
- 3 cloves garlic, sliced
- 1 tbsp moist fermented black beans
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tbsp cooking oil
- to taste salt
Instructions
- 1Slice the garlic
Begin by thinly slicing the garlic cloves on a wooden cutting board. Using fresh garlic slices will help build a strong aromatic base for the stir-fry and complement the rich pork.
Tip: Slice the garlic evenly so it releases its aroma uniformly without burning. - 2Prepare fermented black beans
Scoop out a portion of moist fermented black beans onto a small plate to use alongside the garlic. These black beans provide a deep, savory umami flavor that characterizes this dish.
Tip: Moist fermented black beans are preferred over dried ones as they offer a better texture and release their flavor more readily. - 3Chop the peppers
Take the green screw peppers and slice them diagonally into smaller, bite-sized pieces. These peppers have a low spice level, thin skin, and thick flesh, making them a perfect pairing for the pork belly.
Tip: Aim for a 1:1 ratio of chopped screw peppers to sliced pork belly for the most balanced bite. - 4Blister the peppers
Heat a non-stick pan with oil, add the sliced green peppers, and sprinkle them with a little salt to season. Stir-fry and press the peppers against the hot surface until they develop a blistered skin, then remove them from the pan and set aside.
Tip: Stir-frying the peppers in oil in a non-stick pan is beginner-friendly and prevents them from sticking while blistering. - 5Cook the pork belly
Reheat the pan and slide in the thinly sliced raw pork belly. Stir-fry the meat over high heat until its fat begins to render and the surfaces are slightly browned.
Tip: Using thinly sliced pork belly ensures the dish wont be overly greasy and allows for quick, even browning. - 6Add the aromatics
Once the pork belly is nicely browned, add the prepared garlic slices and fermented black beans directly into the pan. Stir-fry everything together to release their aroma and blend the flavors thoroughly with the meat.
Tip: Add the aromatics only after the meat is browned to prevent the garlic from burning in the hot fat. - 7Season the pork
Switch the heat to low and pour a moderate amount of light soy sauce and dark soy sauce over the pork, garlic, and black bean mixture to season it thoroughly.
Tip: Add the soy sauces slowly to ensure even distribution and to prevent the garlic and black beans from burning. - 8Combine and finish
Return the previously stir-fried blistered peppers back into the pan with the pork. Increase the heat to high and toss all ingredients together quickly until they are evenly combined and flavorful.
Tip: Stir-frying over high heat at this final stage ensures the peppers stay vibrant and the pork remains nicely coated with the savory sauce.
