Hunan Pork Stir Fry
User Reviews
5
-
Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4
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Calories
252 kcal
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Course
Main Course
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Cuisine
Chinese
Hunan Pork Stir Fry
Description
In this Hunan Pork Stir Fry, pork tenderloin is sliced thinly and marinated with salt, white pepper, light soy sauce, cooking wine, and cornstarch, then mixed with vegetable oil. Pork belly slices are set aside. The long red chili peppers are cut into segments and lightly fried until softened and wrinkled to release their aroma and moderate heat.
The pork belly is quickly fried until slightly cooked and excess oil is removed if needed. Garlic and ginger are added next and stir-fried until fragrant. Then, marinated pork tenderloin is added and cooked briefly, just until the pork changes color to retain juiciness. Sliced chili peppers and garlic sprouts are added next along with sugar, salt, and a mix of light soy, oyster, and dark soy sauces to develop a balanced savory and slightly sweet flavor. Everything is tossed together to coat evenly with the sauce.
The method emphasizes quick, high-heat cooking for a tender texture and an aromatic, spicy finish. This stir-fry works well as a main dish, served alongside steamed rice to balance the spice and savory elements. The combination of lean tenderloin and fatty pork belly adds textural contrast in the dish.
This recipe was first published in 2014 and updated in 2020 to refine the technique and seasonings.
Ingredients
Pork Tenderloin treatment
- 1/4 tsp. salt
- 1 tbsp. soy sauce light
- 1 tbsp. cooking wine
- 2 tsp. cornstarch
- 1/4 tsp. white pepper
- 1 tbsp. vegetable oil
Instructions
- Cut the pork belly into thin slices, set aside. Then cut pork tenderloin into thin pieces too, marinate with salt, pepper, starch, light soy sauce and cooking wine for 15 minutes. Then add 1 tablespoon of cooking oil. Mix well.
- Cut the long chili peppers into 5 cm sections.
- Heat up a wok or pan firstly, add chili peppers in to fry for around 1 to 2 minutes until they are slightly soft and wrinkled. Transfer out.
- Fry the pork belly until slightly cured, if you feel there is too much oil, remove the extra oil add garlic and ginger and fry until aromatic.
- Place the tenderloin in, fry for 15 to 20 seconds until the lean meat turns color, add peppers and garlic sprouts in, add sugar, salt, light soy sauce, oyster sauce and dark soy sauce. Mix well.
Notes
- This recipe was initially published in 2014 and revised in 2020 for improved instructions and seasoning balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 24g | 37% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 649mg | 27% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 102IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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