Go Back
Pork Stir-fry with Green Peppers

Pork Stir-fry with Green Peppers (Luosijiao Xiaochao Rou)

Lin
A classic homestyle Chinese dish featuring savory rendered pork belly and blistered spicy green peppers. This quick 15-minute stir-fry is known as a 'rice killer' for its bold, appetizing flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Chinese, Hunan, Sichuan
Servings 2 servings
Calories 420 kcal

Equipment

  • Wok Carbon steel preferred, or a large skillet
  • Chef's knife For slicing pork thinly

Ingredients
  

Stir-Fry Ingredients

  • 8 oz pork belly skin removed, thinly sliced (approx 250g)
  • 4 long green peppers Screw peppers/Luosijiao, roll-cut
  • 2 stalks garlic sprouts or scallions, cut into 1.5 inch sections
  • 5 Thai bird eye chilies sliced into rings (adjust for heat)
  • 1 tbsp fermented black beans douchi
  • 1 inch ginger sliced
  • 2 cloves garlic smashed and sliced
  • 1 tbsp cooking oil neutral oil

Seasonings

  • 2 tbsp seasoned soy sauce for seafood or light soy sauce
  • 0.5 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 0.5 tsp salt
  • 0.25 tsp MSG optional

Instructions
 

  • Prep ingredients: Roll-cut the green peppers into bite-sized chunks. Slice pork belly thinly. Smash garlic, slice ginger, and slice Thai chilies.
    Mise en Place (Prep Work)
  • Heat the wok over medium heat with 1 tablespoon of oil. Add the pork belly and stir-fry for about 3 minutes until the meat whitens, releases oil, and edges become slightly scorched (jiao bian).
    Render the Pork
  • Add the 1/2 tbsp dark soy sauce, Thai chili rings, ginger, garlic, and fermented black beans. Stir-fry for 1-2 minutes until fragrant and the meat is colored.
    Aromatics Add the fermented black beans, sliced ginger, garlic, bird eye chilies, and 1/2 tablespoon of dark soy sauce.
  • Remove the meat and aromatics from the wok using a slotted spoon, leaving the oil behind.
  • Increase heat to medium-high. Add the green pepper chunks to the remaining oil. Add 1/2 tsp salt. Stir-fry for 2 minutes until the peppers are blistered (tiger skin effect).
    Blister the Peppers
  • Return the meat and aromatics to the wok. Add the garlic sprouts. Add 2 tbsp seasoned soy sauce, 1 tbsp oyster sauce, and 1/4 tsp MSG.
    Combine and Finish Return the cooked pork and aromatics to the wok.
  • Turn heat to high and toss everything rapidly for 30 seconds to combine flavors. Serve immediately with rice.
    Pork Stir-fry with Green Peppers

Notes

Notes: If you cannot find Screw Peppers (Luosijiao), Anaheim peppers or Long Hot peppers are good substitutes. Remove seeds to reduce heat.
Nutrition Information (Estimate per serving):
Calories: 420
Fat: 32g
Carbohydrates: 9g
Protein: 18g
Sodium: 1100mg
(Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional items are not included. Actual values vary.)
Safety: Ensure pork belly is cooked to an internal temperature of 145°F (63°C). This dish contains soy and gluten.
Keyword Chinese pork belly stir fry, Luosijiao recipe, Pork Belly, Pork Stir-fry with Green Peppers, screw pepper stir fry, Spicy, Stir-fry