Stir-fried Shredded Pork with Hot Peppers
This is a spicy and addicting home-style Sichuan dish that is easy to put together for a weeknight meal. It goes really well with some steamed for a simple dinner, or as part of a multi-dish meal. The prep is relatively simple, just a little knifework to slice the pork, peppers and aromatics.
For this dish I like to use long hot green peppers. You can find them in most Asian markets and even a few western supermarkets. These peppers work well because they have relatively thin flesh which stir fries nicely and mimics the texture of the shredded pork. Their heat can vary quite a bit but even the really spicy ones become a touch more mild after they have been stir fried. I have also made this dish using shishito pepper which have similar characteristics but are usually very mild. Avoid green bell peppers for this dish as they can be a bit watery and have a “slippery” texture when cooked.
Notes on the Method
Preparing the pork is simple. It is cut into fine strips, seasoned and then coated with a little egg white and corn starch to keep the pork a bit more moist and tender while stir frying. A little bit of oil is stirred into the marinated pork before cooking so that the strips will easily separate while stir-frying. Make sure the seasonings (which include light and dark soy sauce) are well mixed into the strips of pork before adding the egg white and starch. This will keep the starchy outer layer from absorbing too much soy sauce and scorching when you stir fry.
I like to prepare this dish on a high-output outdoor wok burner to maximize the smoky flavor but if you don’t have one, you could easily make this in a large sauté pan on your strongest home burner. Just be aware that searing hot peppers in a smoking hot pan indoors may cause a coughing fit, it’s worth it though.
Make sure you have read the procedure a few times and all of your ingredients are ready before starting to stir fry. The dish should not take more than 3 minutes to cook and you want to make sure you don’t need to read directions or cut vegetables in the middle of cooking.
Goes well with:
- Steamed short grain rice
- Steamed Jasmine rice
- Smashed Cucumber Salad with Spicy Sesame Dressing
Stir-fried Shredded Pork with Hot Peppers
Ingredients
Marinated Pork
- 250 grams pork loin (or any other lean cut) 1/2 pound
- 1 gram salt 1/4 tsp.
- 1 gram sugar 1/4 tsp.
- 1 gram ground white pepper 1/4 tsp.
- 14 grams light soy sauce 1 Tbsp.
- 7 grams dark soy sauce (Chinese dark soy, not Japanese) 1 tsp
- 1 egg white
- 6 grams corn starch 1 Tbsp.
- 20 grams vegetable oil 2 Tbsp
Stir Fry
- 20 grams chopped garlic about 5 cloves
- 20 grams chopped ginger 1.5 Tbps
- 250 grams long green hot pepper 1/2 pound
- about 3 Tbsp lard (or vegetable oil)
- 14 grams soy sauce 1 Tbsp
- 1 pinch each salt, sugar, MSG
Instructions
Marinate the pork
- Use a knife to clean excess fat and gristle from the pork .
- Using a sharp knife, cut the pork into thin slices (around 1/8th inch if possible). (placing the pork in the freezer for 10 minutes before slicing will firm it up and make it a bit easier to slice)
- Cut those slices into thin strips (1/8 inch is ideal)
- Place pork in a mixing bowl and add the salt, sugar, white pepper, light and dark soy sauce. massage the seasoning in until the pork absorbs them.
- Add the egg white and starch and massage into pork.
- Stir in the vegetable oil. Set marinated pork aside.
Stir Fry
- Cut the long hot peppers on a steep bias into thin slices
- Gather all of your ingredients and get ready to stir fry
- Place 2 Tbsp of the lard (save 1 Tbsp for next step) into your wok and melt over medium heat. If not using lard, use vegetable oil.
- Add the marinated pork to the wok and start to break up the pork as it cooks. Cook for about 30 seconds or until the pork is just cooked through.
- Remove pork from wok and set aside. Wipe down wok before next step.
- Add the last tablespoon of lard and melt over medium heat.
- Once melted, add garlic and ginger and cook for 10 seconds while stirring for about 5 seconds.
- Add the peppers to the pan and turn the heat all the way up to high.
- Stir fry peppers on high heat for about 20 seconds or until they start to soften.
- Add the cooked pork back into the wok and stir fry over high heat 15 more seconds.
- Add the soy sauce and pinches of salt, sugar and MSG. Stir fry 10 more seconds.
- Adjust seasoning if you like and serve
