🌶️ 【Ingredients】
For the chili peppers:
Screw chili peppers (or long green chili peppers) — choose ones with thin skin and a crisp texture, they have the best flavor and heat!
For the pork:
Pork belly or pork shoulder — the perfect balance of fat and lean meat is the key. Lean meat alone will turn out dry and tough!
Aromatics & seasonings:
Garlic cloves
Fermented black beans (douchi) — the real game-changer!
Light soy sauce
Dark soy sauce
Oyster sauce
Salt
🔥 【The Ultimate Cooking Steps】
1️⃣ Smash the chili peppers:
Heat a dry wok (no oil) over medium heat. Add the sliced chili peppers and press them down firmly with a spatula — this is the “smashing” technique! Stir-fry until the skins blister and develop dark, charred spots (tiger-skin pattern). Remove and set aside.
2️⃣ Render the pork:
Add a little oil to the wok, then add the pork slices. Stir-fry until the fat renders out and the slices start to curl up at the edges, forming little “lantern cups” — this means they’re perfectly golden and fragrant!
3️⃣ Bloom the aromatics:
Add the sliced garlic and the fermented black beans (douchi). Stir-fry until deeply aromatic.
4️⃣ Bring it all together:
Return the charred chili peppers to the wok. Add 1 tbsp light soy sauce, ½ tbsp dark soy sauce (for color), and 1 tbsp oyster sauce (for umami). Stir-fry vigorously over high heat until everything is well combined.
5️⃣ Serve it up:
Add a final pinch of salt to taste. Give the wok a few good tosses to coat every slice of pork in that rich, savory sauce. The aroma will be absolutely irresistible!