In Hunan Province, they don’t play with chilies - they conduct symphonies. This pork stir-fry turns the Scoville scale into mere background noise, using three chili varieties to create layered heat that blooms, stings, and soothes in succession.
Ingredients
- 400g pork shoulder (sliced against grain)
- 10 green Thai chilies (halved lengthwise)
- 2 tbsp fermented black beans
- 1 tbsp Sichuan peppercorns
- 3 garlic cloves, smashed
Marinade
- 1 tbsp dark soy sauce
- 2 tsp cornstarch
- 1 tsp Shaoxing wine
Sauce
- 2 tbsp chili oil with sediment
- 1 tsp black vinegar
- ½ tsp sugar
Instructions
- Meat Whispering
- Velvet pork slices with marinade for 15 mins
- Quick-sear in smoking wok until edges caramelize
- Chili Choreography
- Toast Sichuan peppercorns until fragrant
- Add chilies in stages: green for vegetal heat, dried for smokiness
- Wok Hei Finale
- Toss pork back in with black beans and sauce
- Let flames lick ingredients (safety third, flavor first)
Survival Guide for Heat Newbies
- Neutralize with steamed buns instead of water
- Pickled radish side dish acts as fire extinguisher
- The numbing Sichuan peppercorns are your frenemy
“Hunan chefs say true chili mastery isn’t about pain tolerance, but orchestrating heat like musical notes - some high, some low, all harmonizing.”
Cultural Hack: In Changsha night markets, locals order this with a side of stinky tofu - the culinary equivalent of jumping into an icy lake after a sauna. For authenticity, eat while sweating profusely and arguing about soccer.
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