Correct Method for Chili with Pork: Mastering These 3 Points Will Ensure a Delicious Result

Chili with Pork is a very grounded dish, and anyone who loves spicy food will love it. When done well, Hunan cuisine's chili with pork is always snapped up immediately, because this dish is particularly good with rice, so Hunan people have the most say in it.

Many people make chili with pork and like to use big green peppers. In fact, Hunan chefs prefer to use snail peppers. The characteristics of snail peppers are thin skin, crisp and tender texture, and more intense spiciness. Big green peppers do not have such a fragrance and texture.

Chili with Pork, seemingly simple, is actually very demanding in terms of technique when done well. The selection of ingredients is very demanding, and the cutting method is also very important.

Cutting into cubes or slices is a safe bet. You cannot cut it into strips, because this dish emphasizes quick stir-frying over high heat. If it's cut too finely, it's easy to wilt and lose a crispy texture when cooked, and it will also affect the appearance.

Moreover, frying green peppers twice is very important. Green peppers should not be put directly into the pot to stir-fry. You must dry off the remaining moisture inside them, so that their fragrance can be fully released, thus achieving the purpose of fragrant, flavorful and crispy.

Above is the master's summary of the three key points of Chili with Pork. Now let's see the detailed production steps shared by the master!

Ingredients needed: Green pepper, garlic, pork (lean pork, fatty pork), fermented black beans, chicken broth, oyster sauce, salt

Method

1Buy a piece of loin meat (or buttock meat) back, preferably with a little fat, then cut it into slices of 3-5mm thick, after cutting, put each into a bowl for preparation.

2Add a little light soy sauce and cornstarch to the lean meat, stir evenly, and set aside for 5-8 minutes to let it absorb some flavor.

3Wash the green peppers clean, remove the seeds and stalks, if you don't remove them cleanly, they will turn black when dry-fried, which affects the appetite, and the taste will also be slightly bitter, and the texture will become very poor.

4After draining the water, pour it directly into a dry, oil-free iron pot (dry pot), at the same time add a little salt, open a big fire to dry the inside water, so that the fragrance will be completely released, when frying, constantly use a spoon to gently mash, this can speed up the cooking speed, after frying, take it out for preparation, this step is very important, it determines whether the chili is crispy and flavorful.

5Put a little lard in the pot, over a small fire, heat the lard to produce oil, then pour in a little garlic cloves and marinated lean meat slices, at the same time add a little 8-grain fermented black beans, over a big fire, fry out the fragrance.

6Pour the fried green peppers into the pot, add a little chicken broth and oyster sauce to adjust the seasoning, continue to open a big fire and stir-fry evenly, and then serve immediately. Green pepper with pork is ready, spicy and delicious and particularly good with rice.

Notes

Lean meat can use light soy sauce or light soy sauce. Light soy sauce has a darker color, but the sauce flavor is more intense. Rural people are more accustomed to eating it. Hotel chefs usually choose light soy sauce because it has a better role in extracting flavors.