Hunan Chilli Pork

辣椒炒肉

Hunan Chilli Pork — HunanChangsha home cooking.

Ingredients

• pork shoulder, thinly sliced (3 mm), against grain
• long green chillies (e.g., Thai or Hungarian wax), sliced diagonally
• light soy sauce
• garlic, finely minced
• scallions, white and green parts separated, green parts cut into 3-cm lengths

Instructions

1. Heat wok over high heat until wisps of smoke rise. Add pork in single layer; sear 1 minute without stirring. (Pork edges curl slightly and develop light caramelization)
2. Stir-fry pork vigorously for 1 more minute until just cooked through (no pink remains). Transfer to a plate. (Pork turns opaque pale grey with faint sheen)
3. Add 1 tsp oil to same wok. Toss in garlic and scallion whites; stir 10 seconds until aromatic. (Garlic softens but stays pale; whites turn translucent)
4. Add green chillies. Stir-fry on high heat for 1½ minutes until blistered and slightly softened but still crisp. (Chillies develop dark green blisters and slight gloss)
5. Return pork to wok. Add light soy sauce. Stir-fry 45 seconds. Finish with scallion greens and serve hot. (All ingredients glisten with unified, light-brown sheen)