Farmer's Pork--Hunan Dish - A Nurse's Comfort Kitchen Blog at - 162080

A Nurse's Comfort Kitchen

Farmer's Pork--Hunan Dish 
Mar. 7, 2010 2:06 pm 
Updated: Apr. 3, 2010 6:44 pm
This week, I have decided to post a recipe that I used a while back, it was on my old blog, but I never transferred it here. It is actually one of my favorite recipe, and my first dish that my guests said, "Wow"...

Hu'nan is where I went to school in China. Technically,  people use pork with a little bit fat to make this dish. But I alternate that with pork loin, and it turned out to be great. Hu'nan food is spicy, but the difference from Sichuan is that no Sichuan pepper corn is used in Hu'nan food. I love both places, and wish I could be there right now!

½ lb‭ ‬Pork Loin‭
½ cup Green pepper‭
½ cup Red‭ ‬pepper‭
1T‭ ‬Green Onion‭ ‬chopped finely
1T‭ ‬Garlic‭ ‬chopped finely
1T‭ ‬Ginger‭ ‬chopped finely

4T‭ ‬Light Soy Sauce‭
1T‭ ‬Corn starch‭
1t‭ ‬Chicken power‭
1T‭ ‬Vegetable oil‭
1/4t‭ ‬White pepper power‭

4T‭ ‬Vegetable oil‭
2T‭ ‬Light Soy Sauce
1T‭ ‬Black bean sauce‭

How to cut the pork into thin pieces:‭ ‬Put the pork in the freezer for about‭ ‬20‭ ‬to‭ ‬25‭ ‬minutes.‭ ‬Yes,‭ ‬FREEZER.‭ ‬Then you can take it out and cut it into thin pieces.‭ (‬The pork become harder after being frozen for a while,‭ ‬so it will not slip‭ ‬when you‭ ‬try to‭ ‬cut it into thin pieces‭)

Now put the pork into the marinade.‭ ‬Let it marinate for at least‭ ‬15‭ ‬minutes.

You may work on the‭ ‬chili pepper while you are‭ ‬waiting for the pork to marinate.‭ ‬Hold the knife‭ ‬at about‭ ‬45‭ ‬degrees to the‭ ‬chili pepper.‭ ‬Cut the‭ ‬chili peppers in‭ ‬slices of‭ ‬about half of a finger width.‭ ‬Transfer the‭ ‬chili peppers‭ ‬to a bowl,‭ ‬add two tablespoons of vinegar,‭ ‬stir‭ ‬the chili peppers evenly‭ ‬and marinate them for about‭ ‬5‭ ‬minutes.‭ ‬Then wash them off and drain the water.‭

Put two tablespoon of vegetable oil into a‭ ‬hot‭ ‬frying pan,‭ ‬and put in the ginger and garlic.‭ ‬When you smell the flavor from the ginger and garlic,‭ ‬put in the‭ ‬pork.‭ ‬Stir fry until the pork is no longer pink.‭ ‬Transfer‭ ‬the pork into a plate.‭

Clean the pan or use a different frying pan.‭ ‬Put in‭ ‬2‭ ‬tablespoons of vegetable oil.‭ ‬Heat it up.‭ ‬Put in green onions and stir until you smell the flavor.‭ ‬Then put in green and red‭ ‬chili peppers.‭ ‬Stir‭ ‬for about‭ ‬30‭ ‬seconds.‭ ‬Add‭ ‬2‭ ‬tablespoons light soy sauce and‭ ‬1‭ ‬tablespoon‭ ‬black‭ ‬bean sauce‭ ‬to the‭ ‬chili pepper.‭ ‬Stir the sauce evenly into the‭ ‬chili pepper,‭ ‬then put in the pork.‭ ‬Put one teaspoon of each‭ ‬chili sauce‭ ‬shown in the‭ ‬picture‭ (‬It is optional,‭ ‬if‭ ‬you don't like it too spicy,‭ ‬you may skip this step‭)‬.‭ ‬Stir fry for about another‭ ‬2‭ ‬to‭ ‬3‭ ‬minutes.‭ ‬I usually watch‭ ‬the texture of the‭ ‬chili peppers.‭ ‬They are ready when they become soft.‭

1.‭ ‬Why use vinegar for‭ ‬chili pepper‭?
It separates the textures of‭ ‬chili pepper skin and‭ ‬chili pepper
2.‭ ‬What type of‭ ‬chili pepper should you use‭?
Personally I like Anaheim and Red Jalapeno.
Please DO NOT use bell‭ ‬peppers.
3.‭ ‬Why use corn starch and only‭ ‬1T‭?
Corn starch can actually tenderize the pork.‭ ‬If you use too much corn starch,‭ ‬the dish might not look pretty and the pork would taste a bit‭ ‬powdery around it.‭
4.‭ ‬How to make the dish authentic‭?
It is the same as any other Chinese stir fry dish.‭ ‬Before you put in either vegetables or meat,‭ ‬you need to make sure that the pan is heated very hot and the oil is very hot as well.
For this dish,‭ ‬you may NOT add any water in any step of cooking.‭
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Finished 2
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Chili sauce I used
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Mar. 7, 2010 2:16 pm this is a recipe that I can find allt he ingredients for! Thanks so much for posting this! I think I'll use this recipe when I do the China blog (credit going to you, of course)! How is school going for you?
Mar. 7, 2010 2:33 pm
Ken from CA has turned me into a pork eater so I will venture to try this this week. I have everything I need except the black bean sauce but I can pick that up. Thanks for sharing, I'll let you know how it goes.
Mar. 7, 2010 2:33 pm
Beautiful Tao! I can't wait to try it!
Mar. 7, 2010 2:37 pm
That sounds delicious. Just one question though..what is chicken power?
Mar. 7, 2010 2:58 pm
Janpie: It is chicken bouillon powder....I asked the same thing on one of his other blogs..LOL
Mar. 7, 2010 3:08 pm
Great recipe hubby brags about your Hot and Sour soup to everyone!
Mar. 7, 2010 3:50 pm
@Withcywoman, school is going fine...Crazy time of the quarter as finals are coming up in less than 10 days...I will be done on the 18th, CANNOT wait! Thank you everyone for the comments...Baking Nana, I should make hot and sour soup myself soon :P
Mar. 7, 2010 4:08 pm
Do you have the recipe for the marinade that is used for chicken feet? That marinade is delicious!
Mar. 7, 2010 5:13 pm
@withcywoman, I actually made chicken feet not long is a messy dish to make at home unless you have a deep fryer...mainly they mix oyster sauce with chopped salted black beans ..
Mar. 7, 2010 11:23 pm
I'm so fearful we'll lose you, Tao,when your finished, isn't that selfish? I really don't want to be,you were the first one I read when I found AR, and you were doing so well at nursing school and ansering all comments on your blog. Everybody enjoys your recipes, your presentations of them, and your personal attention. You are a good representation of you family and I hope you will get some time to be with your family. I'm very sure they miss you. I rememeber the first time our young adults left home,my tears did not dry for days and my heart was heavy till I saw them again and held them and looked at them all over, so I hope for both sides to see each other.Thanks So Much. hoping
Mar. 8, 2010 4:11 am
This looks FANTASTIC! Thanks!!
Mar. 8, 2010 6:38 am
@Am & Ad's Gram, lose me? I cannot imagine what my life would be like without cooking. I have planed to cook during my break again, so I can get all the pictures ready when I am busy with school :) @Moninator, thank you!
Mar. 8, 2010 9:30 pm
Yum! This is on my To Do list! I love the way you put it out here, too. Not just the recipe but the hints and tips. Great job!
Mar. 10, 2010 10:33 pm
@Good EatNZ, thank you for visiting!
Apr. 3, 2010 6:44 pm
This is a must-try-soon recipe!! Love your recipes & informative approach & am so glad we won't ever "lose" you!
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About Me
A simple guy in Seattle who is a Registered Nurse. I LOVE to cook and explore the balance between creative Asian cooking and authentic flavor with limited ingredients. I will update a new dish every week. Recipes are due by midnight every Sunday. Recipes might be updated earlier than Sunday. I will also post tips on Asian cooking periodically...
My favorite things to cook
hmmm, what a tough question to answer! I should say I am always willing to try new recipes. If I am asked about what I cook all the time, that would be Szechuan (Sichuan) food.If I am asked about a specific type of ingredient, that would be tofu and vegetables.
My favorite family cooking traditions
Stir fry, I believe. I miss all the good food my mom used to cook for the whole family. We usually have one vegetable dish, a meat dish and a soup. Nothing is better than mother's food. I am trying very hard to make my food taste like my mom's.
My cooking triumphs
Chinese homemade stuffed Tofu
My cooking tragedies
Cooking takes time. Cooking with the love that you want to share with people that you cook for is the key of making a good dish!
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