Hunan Stir-Fried Pork with Green Chillies (Xiaochao Rou)

• 300 g erjingtiao (long mild green chillies), stems removed, cut into bite-size pieces
• a few xiaomila (small hot red chillies), about 3, sliced
• 2 stalks suanmiao (green garlic shoots), smashed and cut diagonally
• 15 g garlic, smashed and chopped
• 15 g ginger, smashed and chopped
• 150 g skinless pork belly, sliced as thinly as possible
• 100 g pork tenderloin (loin), thinly sliced against the grain
• a pinch of salt, for the marinade
• a little ground pepper (half for the marinade, half for the sauce)
• 2 g soy sauce (light), for the marinade
• 2 g egg white, for the marinade
• a little dry starch (about 1 tsp), for the marinade
• about 2 tsp vegetable oil (1 tsp to coat the marinated pork, plus the film left after oiling the wok)
• 6 g oyster sauce
• 4 g soy sauce (light), for the sauce
• a little sugar (about ¼ tsp)
• 2 g dark soy sauce, for colour

Method

The cook speaks Chinese; every step is written here in English. Tap a time to watch that step in the video. The video’s English subtitles come on by themselves.

1. Stem the green chillies and cut them into bite-size pieces; slice the small red chillies. Smash the green garlic and cut it diagonally. Smash and chop the garlic and ginger. 0:05
2. Slice the skinless pork belly as thinly as you can so it renders quickly. Slice the tenderloin thinly against the grain. 0:41
3. Marinate the tenderloin with a pinch of salt, a little pepper, 2 g light soy sauce and 2 g egg white. Mix in a little dry starch, then 1 tsp oil so the slices don't clump. 1:01
4. Heat a dry wok and stir-fry the green chillies over medium heat for about 2 minutes, pressing them, until blistered and wrinkly. Tip them out and clean the wok. 1:31
5. Heat the wok, swirl in some oil and pour the excess out. Stir-fry the pork belly for 1–2 minutes until it releases its fat, then add the tenderloin and toss until nearly cooked. 2:06
6. Add the chopped ginger and garlic and fry until fragrant. Season with 6 g oyster sauce, 4 g light soy sauce (poured down the side of the wok), a little sugar and pepper, and 2 g dark soy sauce for colour. 2:38
7. Return the chillies and toss to combine, then add the green garlic and stir-fry just until it wilts. No salt is needed beyond the sauces. 3:12

Tip. Serves 2 with rice (our estimate). For less heat use green bell peppers instead of erjingtiao. Cauliflower rice or a side of greens keeps the meal lower in carbs.

The method is a summary in our words — the video shows every step.