Farmhouse Pork Stir-Fry

Pat 250 g skinless boneless pork belly dry and cut into 2–3 mm slices. Keep the thickness fairly even so thicker pieces do not prolong cooking and dry out the thinner ones.

Wash and stem the green chilies, dry them thoroughly, then measure 250 g and cut diagonally into 4–5 cm pieces. Slice three garlic cloves and roughly chop 1 tsp fermented black beans. Measure 15 ml light soy sauce and 5 ml cooking oil before heating the wok.

Preheat a dry wok over medium-high heat without oil. Add all the green chilies and stir-fry, pressing gently, for about 2–3 minutes, until wrinkled with a few blistered spots but still firm. Transfer to a clean plate. Let excess moisture evaporate rather than steaming them soft.

Reduce to medium heat and add all 5 ml cooking oil. Spread in all the pork and turn it as it cooks for about 4–5 minutes, until cooked through with translucent fat and lightly golden, curled edges. Spoon excess rendered fat into a heatproof bowl, leaving about 1 tbsp in the wok with the pork. Stop before the slices become hard.

Keep medium heat and add all the garlic and fermented black beans. Toss for about 20 seconds until fragrant. Keep the garlic pale and avoid scorching; briefly lift the wok off the heat if it is too hot.

Return all the chilies and pour all 15 ml light soy sauce around the wok edge. Toss over high heat for about 30–45 seconds, until the chilies are cooked but still firm, the pork is hot throughout and a thin coating clings to the food without pooled sauce. Turn off the heat and plate immediately.