Nong Jia Xiao Chao Rou (Hunan Pork and Green Chili Stir-fry)
ご飯が3杯消える！豚肉の脂と青唐辛子が殴り合う究極の田舎炒め
Description
The absolute staple home-cooked dish ordered most frequently at Hunan (Xiangcai) restaurants across China. Sliced skin-on pork belly is slow-fried to render its fat, then violently flash-fried on max heat with massive amounts of 'green chilies' and 'Douchi' (fermented black beans). Featuring intense heat where chilies are eaten as a 'vegetable', not just a spice.
Restaurants serving Nong Jia Xiao Chao Rou (Hunan Pork and Green Chili Stir-fry)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- (Chopping) Slice pork belly (skin-on preferred) thinly. The star, 'Green Chilies' (Luo Si Jiao is best), is sliced diagonally into large strips. Hunan style dictates leaving the seeds in.
- (Dry-Roasting Chilies) The ultimate secret. Place chilies and a pinch of salt in a DRY wok without oil. 'Dry-roast' (Bian Chao) on medium. Press them against the wok with a spatula until a charred 'tiger skin' pattern forms and the spicy aroma rises. Remove.
- (Rendering Pork) Heat a tiny bit of oil, fry the pork belly on low until the fat completely melts out and the meat curls and crisps (this rendered pork fat is the ultimate seasoning).
- [Flavor Explosion]: Add garlic, ginger, and the soul of Hunan cuisine: 'Douchi' (black fermented soybeans) to bloom aroma.
- Add soy, a dash of dark soy, and wine.
- Return the roasted green chilies to the wok. Crank to max heat and violently toss.
- The instant the pork fat, Douchi depth, and sharp chili heat perfectly unify, plate immediately.
Learn more Spice, substitutes, tips
Key spices
Direct heat of green chilies and intense umami of Douchi、豆豉（トウチ）の強烈な旨味
Substitutes at Japanese supermarkets
(Substitute with JP pork belly, Shishito peppers, and bell peppers)
Pairing
White Rice (Bowl mandatory) / Cold Tea
Trivia
[Trivia] True to its name 'Nong Jia' (Farmer/Peasant), it originated as a rustic dish where Hunan farmers simply flash-fried their own pork with chilies from the yard. Similar to Sichuan 'Hui Guo Rou', but differs vastly by using ZERO sweet bean sauce, fighting purely with the 'unadulterated heat' of the chilies.
Eating tips & etiquette
[Unique Eating] Grab the crispy pork and the green chilies—glowing with rendered pork fat—together, place them on piping hot white rice, and devour. The unforgiving 'piercing heat' of the green chilies attacks your mouth, but because the umami of the Douchi and pork fat is so overpowering, you will endlessly demand more rice while sweating profusely.
Allergen
Pork, Soybeans, Wheat (Soy sauce)