Stir-Frying · FFET10248
Nong jia xiao chao rou (farmhouse stir-fried pork)
Nong jia xiao chao rou is a Hunan home dish of thin pork belly stir-fried fast over high heat with green chilies and fermented black beans.
A round white porcelain plate holds thin slices of pork belly in a glossy brown glaze with long green chilies, dried chilies, black fermented beans, garlic and ginger, with wooden chopsticks resting beside the plate.
Cooking small pieces in a little oil over high heat, tossed quickly in the wok.
Nong jia xiao chao rou is a Hunan home dish of thinly sliced pork belly stir-fried over high heat with green chilies, garlic and fermented black beans. This Xiang small stir-fry is also served in Hunan restaurants in Shenzhen. No dated text was found, and the available sources do not identify its city or county of origin.
What
Nong jia xiao chao rou is a Hunan dish of thinly sliced pork belly stir-fried over high heat with green chilies, garlic and fermented black beans.2,3,4
When
No dated text was found.2
Where
Hunan. The dish is a Xiang small stir-fry also served in Shenzhen. The Xiang River basin around Changsha and Xiangtan has a tradition of quick small stir-fries; the available sources do not identify the dish’s city or county of origin.1
How
In both recipes the thin belly slices go into the wok first and are fried until the fat runs; one then adds lean pork, and the chilies and fermented black beans follow in a very hot wok until the chilies blister.3,4
Why
The “small stir-fry” in the name marks it as a humble home dish.4
Impact and influence
The dish is popular in Hunan restaurants in Shenzhen. One variant adds eggs to the pork and peppers.1,5
No tale about this food has been found.
Grandma Li
This is a simplified home version, not the traditional restaurant method.
This is the simpler way I make it at home, the plain version without eggs. The weight of pork belly, the marinating time, the fermented black beans and the dried chilies follow a signed recipe from a media organization's food section, which uses belly only; the garlic and ginger follow another signed recipe from a food blog, which also adds some lean pork. The other amounts are my own choices at home.
Ingredients
- Pork belly 300 g, cut into slices less than half a centimeter thick
- Light soy sauce, for the marinade 15 ml
- Dark soy sauce, for the marinade 1 teaspoon (5 ml)
- Potato starch, for the marinade 1 teaspoon (about 3 g)
- Long green chilies, mild about 200 g, cut into diagonal pieces
- Dried chilies 2, snipped into short pieces
- Fermented black beans 1 tablespoon (about 15 g)
- Garlic 3 cloves, sliced
- Ginger 3 slices, shredded
- Cooking wine 15 ml
- Cooking oil 5 ml, only to keep the belly from sticking
Steps
- Cut the pork belly into thin slices, mix in the light soy sauce, dark soy sauce and starch, and leave it for about 10 minutes.
- Wash the green chilies and cut them on the diagonal, removing some of the seeds if you want less heat. Snip the dried chilies, slice the garlic, shred the ginger and loosen the black beans with your fingers.
- Heat the wok, add the 5 ml of oil, turn the heat to medium-high, and fry the belly slices until the fat runs and the edges brown a little. All of the meat must have changed color; cut open one slice and it is done only when no pink is left. Take it out and leave about 1 tablespoon of fat in the wok, pouring off the rest.
- Turn the heat to high, add the garlic, ginger, dried chilies and black beans and fry for a few seconds until fragrant, then add the green chilies and toss until their skins blister and show a few brown spots.
- Return the belly, drizzle the cooking wine around the edge of the wok, and toss to mix. Taste before deciding whether to add salt, then serve with rice.
Tips
- Fermented black beans are already salty, so I always taste first and then decide whether to add salt.
- I put the belly in the freezer for about 20 minutes before slicing so that it cuts thinly; this is my own habit.
Allergens: soy, wheat