Hunan Chilli Pork
辣椒炒肉 · là jiāo chǎo ròu
My grandfather in Yuhua District taught me this at age 9: he’d slice pork against the grain with a cleaver, then stir-fry it in his blackened wok while humming a Xiang opera tune — always served with steamed rice and pickled mustard greens.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- pork shoulder, thinly sliced (3 mm), against grain猪前腿肉（逆纹切3毫米薄片）🛒 local220 g
- long green chillies (e.g., Thai or Hungarian wax), sliced diagonally长青椒（如泰国椒或匈牙利蜡椒），斜切段🛒 local180 g
- light soy sauce生抽🏮 asian12 ml
- garlic, finely minced蒜末🛒 local10 g
- scallions, white and green parts separated, green parts cut into 3-cm lengths小葱（葱白葱绿分开，葱绿切3厘米段）🛒 local60 g
pork shoulder, thinly sliced (3 mm), against grain: Substitute pork loin if shoulder unavailable; marinate 10 min in 1 tsp light soy + 1 tsp Shaoxing wine
long green chillies (e.g., Thai or Hungarian wax), sliced diagonally: Substitute with jalapeños (seeds removed) for milder heat
🌶️ Adjust to your taste
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Spice level
Saltiness
Oiliness
Make it vegetarian
Instructions
1Heat wok over high heat until wisps of smoke rise. Add pork in single layer; sear 1 minute without stirring.
单层静煎
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 肉片边缘微卷，出现浅焦糖色Pork edges curl slightly and develop light caramelization
You know it's right when: 滋滋声由弱转强且持续Audible sizzle becomes steady and loud
2Stir-fry pork vigorously for 1 more minute until just cooked through (no pink remains). Transfer to a plate.
全熟盛出
🔍 Look for High heat 1 分钟 · 1 minuteVisual: 肉片呈不透明浅灰色，泛微光Pork turns opaque pale grey with faint sheen
You know it's right when: 肉片轻松脱离锅底Meat releases easily from wok surface
3Add 1 tsp oil to same wok. Toss in garlic and scallion whites; stir 10 seconds until aromatic.
爆香葱蒜
🔍 Look for Medium-high 10 秒 · 10 secondsVisual: 蒜末变软但未上色；葱白变半透明Garlic softens but stays pale; whites turn translucent
You know it's right when: 香气即刻升腾Fragrance lifts immediately
4Add green chillies. Stir-fry on high heat for 1½ minutes until blistered and slightly softened but still crisp.
青椒起皱
🔍 Look for High heat 1分半钟 · 1½ minutesVisual: 青椒表面浮现深绿泡点，泛微光Chillies develop dark green blisters and slight gloss
You know it's right when: 边缘微焦、向内微卷Edges begin to darken and curl inward
5Return pork to wok. Add light soy sauce. Stir-fry 45 seconds. Finish with scallion greens and serve hot.
淋酱抢锅
🔍 Look for High heat 45 秒 · 45 secondsVisual: 所有食材裹匀浅褐色油亮光泽All ingredients glisten with unified, light-brown sheen
You know it's right when: 酱汁遇热锅发出清脆‘啪’声Wok emits audible 'pop' as sauce hits hot surface
Tips
- · Slice pork while partially frozen — easier, thinner, more uniform.
- · Never rinse chillies after slicing; residual moisture helps create steam and tenderize.
- · Serve within 2 minutes — this dish loses its crisp-tender magic fast.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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