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Chinese

Hunan Stir-Fried Pork with Green Peppers

Thin slices of pork belly are stir-fried with fresh green chillies and bell pepper in a direct, savoury Hunan-style seasoning.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Hunan Stir-Fried Pork with Green Peppers

30 mintotal

Prep 15 min · Cook 15 min

Serves
2
Difficulty
Easy
Spice
Spicy
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is required; dry-char the peppers first and finish the pork quickly over high heat.

Method

  1. Heat a dry wok over medium-high heat. Add the green chilli peppers and green bell pepper and cook for 3 to 4 minutes, tossing often, until blistered in spots but still firm. Transfer them to a plate.

    3–4 min

  2. Add the measured neutral oil to the hot wok. Spread the pork belly in one layer and cook for 4 to 5 minutes, stirring occasionally, until some fat renders and the edges begin to brown.

    4–5 min

  3. Add the garlic, ginger and spring onion whites and stir-fry for 30 seconds, until fragrant.

    30 sec

  4. Add the measured Shaoxing wine, soy sauce, dark soy sauce and sugar. Toss over high heat for 1 minute so the seasoning coats the pork evenly.

    1 min

  5. Return the peppers to the wok and add the measured salt. Stir-fry for 2 minutes, until the pork is cooked through with no pink remaining and the peppers are tender-crisp. Serve immediately.

    2 min

How to tell it's done

The pork should have browned edges and remain juicy, while the green peppers should be blistered, tender and still slightly crisp.

Getting it right

Tip

Dry-char the peppers before adding oil. This softens their raw edge and creates the lightly blistered flavour associated with the dish.

What to serve it with

Serve hot with plain steamed rice and a mild vegetable dish to balance the fresh chilli heat.

Common mistakes

The peppers collapse and the pork tastes greasy.
Char the peppers in a dry wok first, render the pork until the edges colour, and finish quickly over high heat so the peppers stay tender-crisp.

Substitutions

  • Pork Belly — Pork Tenderloin may be used for a leaner version, but cook it briefly because it dries out faster and will not render as much fat.
  • Green Chili Pepper — Additional Green Bell Pepper may replace some of the green chillies for a milder dish, though the characteristic fresh heat will be reduced.

Storing and reheating

Refrigerate Hunan stir-fried pork in a covered container for up to 3 days. Reheat in a hot skillet until hot; freezing is not ideal because the peppers soften.