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.
Chili sauce I used