Recipe Cuisine: Chinese
Theme: Soul Spicy
Hunan‑Style Toban Djan Pork with Fresh Green Chillies
By: Deborah Dean
Ingredients
- 400 g smoked pork belly or thinly sliced pork neck
- 1 tbsp Shaoxing wine
- 1½ tbsp peanut oil
- 1 tbsp Lee Kum Kee Chilli Bean Sauce (Toban Djan)
- 6 long green chillies, sliced on the bias
- 4 cloves garlic, smashed
- 1 tbsp ginger, julienned
- 1 tsp dried chilli flakes
- ½ tsp ground white pepper
- 1 tsp light soy sauce
- 60 ml water
- 1 tsp Chinkiang black vinegar
- 2 spring onions, cut into 4 cm lengths
Product used in recipe
- LEE KUM KEE - CHILLI BEAN SAUCE
Method
- Heat a wok over medium heat. Add pork without oil and render gently until edges crisp and fat releases. Remove and set aside.
- Increase heat to high. Add peanut oil to the rendered fat. Add garlic and ginger and stir‑fry until fragrant.
- Add Toban Djan and fry until the oil stains red. Add fresh green chillies and dried chilli flakes. Stir‑fry aggressively for 1–2 minutes until blistered.
- Splash in Shaoxing wine, then add water.
- Return pork to the wok and stir fry until the liquid evaporates and the pork is coated.
- Add soy sauce, white pepper, and black vinegar. Combine well so all pork is coated.
- Add spring onions, toss well and remove from heat.
- Serve with rice on the side if desired.
