Cantonese-Style Home-Cooked Stir-Fried Pork with Chili Peppers
ID: 49bc654b...
This home-style stir-fried pork with chili features tender pork collar, paired with slightly spicy and fragrant shishito-style peppers. By stir-frying the fat and lean meat separately and dry-searing the peppers to create 'tiger skin' blisters, this technique perfectly locks in the moisture of the pork, creating a rich, soy-glazed flavor and that restaurant-quality 'wok hei' (breath of the wok). It is a highly appetizing dish perfect for serving with rice.
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🍳 Cooking Flow
Cut the peppers into rolling wedges. Slice the fatty and lean parts of the pork collar separately. Marinate the lean pork with oyster sauce, cornstarch, and oil. → Render the fat from the pork fat in the wok, add the lean meat and stir-fry until color changes. Add soy sauce for flavor and color, then remove and set aside. → In a clean wok without oil, dry-sear the peppers over medium heat until 'tiger skin' blisters form. Add aromatics like ginger, garlic, and fermented black beans, then drizzle in the rendered pork fat to sauté. → Return the pork to the wok, season with salt, chicken powder, and light soy sauce. Splash in a little rice wine, and stir-fry over high heat for 1 minute to develop the 'wok hei' before serving.
Cooking Steps
Brief Cooking Order
Cut the peppers into rolling wedges. Slice the fatty and lean parts of the pork collar separately. Marinate the lean pork with oyster sauce, cornstarch, and oil. → Render the fat from the pork fat in the wok, add the lean meat and stir-fry until color changes. Add soy sauce for flavor and color, then remove and set aside. → In a clean wok without oil, dry-sear the peppers over medium heat until 'tiger skin' blisters form. Add aromatics like ginger, garlic, and fermented black beans, then drizzle in the rendered pork fat to sauté. → Return the pork to the wok, season with salt, chicken powder, and light soy sauce. Splash in a little rice wine, and stir-fry over high heat for 1 minute to develop the 'wok hei' before serving.
Introduction
This home-style stir-fried pork with chili features tender pork collar, paired with slightly spicy and fragrant shishito-style peppers. By stir-frying the fat and lean meat separately and dry-searing the peppers to create 'tiger skin' blisters, this technique perfectly locks in the moisture of the pork, creating a rich, soy-glazed flavor and that restaurant-quality 'wok hei' (breath of the wok). It is a highly appetizing dish perfect for serving with rice.
Step 1
Thoroughly wash the peppers, drain, and pat dry.
Step 2
Remove the stems from the peppers and cut into rolling wedges (no need to remove the seeds), set aside on a plate.
Step 3
Prepare aromatics: crush the garlic, mince the mature ginger, slice the Thai chilies thinly; add a small amount of fermented black beans and place together in a small bowl.
Step 4
Wash the fresh pork collar, separate the fat from the lean meat, and slice both into thin pieces.
Step 5
Marinate the lean meat: add a small amount of oyster sauce, chicken powder, rice wine, and an appropriate amount of cornstarch to the lean slices and mix well. Finally, add a little peanut oil to seal in the moisture and let it sit.
Ingredients List
Important Notes
Do not add salt when marinating the lean meat; using cornstarch and a coating of oil to lock in moisture is the key to keeping the pork tender. 💡
When rendering the fat, make sure to extract the excess oil; this ensures the dish is rich but not greasy, and cooking with lard adds a superior fragrance. 🍳
Do not add oil when dry-searing the peppers; use a dry wok to evaporate the moisture and create the 'tiger skin' effect, which highlights the pepper's natural fragrance and spiciness. ⚠️
When combining everything at the end, use high heat for rapid stir-frying to allow the alcohol to evaporate, removing any raw odor while achieving that restaurant-level 'wok hei'. 🔥
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