Its from the same author of the Szechuan recipes I had posted before. The thing I find about Hunan dishes is that there are a few that I am already making as home-cooked dishes, like pork-ribs soup, seaweed soup or white bait omelette. I thought it was just my family who makes it (and we are from Fujian, Putian - Xing hua). So I was kinda of surprised, but I'm not so good with geography so maybe they are not far from each other?
Anyway, this one was using spareribs originally, but Fushia Dunlop has adapted it to use sliced pork instead. So I'm sure it can apply for chicken too.
400g pork belly without skin
3 spring onions, green parts only
10 garlic cloves, whole but peeled
50g fresh ginger with skin on
2 tablespoon black fermented beans or hian xi
1 tablespoon light soy sauce
1/2 teaspoon dark soy sauce
Stock or water
2 fresh red chili or 1 chili padi sliced
1 teaspoon sesame seed oil
3 tablespoon cooking oil
- Blanched the pork belly in a saucepan of boiling water until it is cooked through. You will know when it is done when you poke through and the juices run clear. Drain and set aside to cool and sliced it thinly after.
- Cut the spring onions into 3-4cm sections, thinly slice the ginger (if you want to take off the skin, its optional)
- Heat the wok over high heat until it is smoking, then add the oil and swirl it round. Reduce the heat to medium before adding the garlic and ginger. Stir-fry until the garlic and slightly browned and you can smell the fragrance of the mixture. Add the pork slices and continue to stir fry until it is slightly golden brown.
- Add the black beans, soy sauces and salt to taste and continue to stir fry until the beans are fragrant. Add some stock or water if it starts to stick to the wok.
- Add the chili last and when you smell the fragrance of the chili, add in the spring onion greens. Stir fry for another 30 seconds or so when the spring onion is just cooked, removed from heat, stir in the sesame seed oil and serve with rice.