Xiao Chao (Jia Chao Rou) (Pork and green pepper stir fry) (Southern Chinese)

I first had this fiery pork stir-fry at one of my favorite Chinese restaurants (still ordering it from time to time), and immediately decided this deserves to be made from scratch as well. The preparation requires a bit of focus and moving stuff in and out of a pan, but it's very quick and straightforward.

Recipe source: here. 

Last year: nothing.

Two years ago: nothing.

Three years ago: nothing.

Four years ago: Baked salmon on fennel.

Five years ago: Café con leche (Spanish strong coffee with milk).

Six years ago: Peach and vanilla cream pie.

Seven years ago: Lemon and artichoke spaghetti (vegan).

Eight years ago: Baby making and no cooking :).

Ingredients (serves 2):

• 300 grams  of pork belly strips cut into strips 
• 2 large green peppers, de-seeded and cut into chunks
• 2 long green chilies cut into large slices (optional)
• 3 cloves of garlic 
• 2 tbsp  of Chinese light soy sauce 
• 1 bunch  of spring onions cut into inch long pieces on the diagonal
• 1 tsp of corn flour
• ground white pepper 
• toasted sesame oil for drizzling
• 2 tbsp neutral oil for frying 
• Optional: rice to serve (I skipped it for this one)

Prepare the two types of green pepper.

Combine one tablespoon of soy sauce, the corn flour and the pepper with pork and mix well. Set aside.

Heat two tablespoons of oil in a wok over a high heat and toss in the pork. Sir fry for 3 minutes or until the pork has turned a nice dark color. Remove the pork with a slotted spoon, leaving the oil in the pan. 

Note: I recommend putting the meat in a bowl lined with paper towels to get some of the extra fat off, but it's OK without it, too. Xiao Chao is a pretty greasy dish and therein lies part of its charm :)

You should be left with a mixture of fat and oil. Add the peppers and the white parts of the onion and fry over high heat for three minutes, tossing the pan every so often. You want a bit of charred bits on the peppers so don't move them continuously.

Remove the peppers with a slotted spoon. At this point you can remove some of the oil if you want to keep it a little healthier. (of course, it's more delicious if you just leave it in)

Throw the pork and peppers/onions back in the wok with the green parts of the onion and the other tablespoon of soy sauce. Add a splash of water and cook for a minute, stirring to combine everything well.

Transfer to serving plates and serve hot. It's done, dig in! :)