HunanMedium 30 min serves 2

Farmhouse One-Bowl Fragrance

Name: Farmhouse One-Bowl Fragrance
Total time: 30 min
Yield: 2 servings
Cuisine: Hunan
Ingredients: pork belly, skinless, diced 1.5 cm; Chinese celery, chopped (stems only); dried red chillies, crushed; light soy sauce; garlic, minced

农家一碗香 · nóng jiā yī wǎn xiāng

家庭快手版 · Home version: Family version uses fresh local pork belly and seasonal greens—no pre-marinated meats or MSG. Restaurant versions often add dried shrimp; we skip it for simplicity and authenticity.

My aunt in Wangcheng District, Changsha, cooked this every rainy afternoon—she’d fry the pork belly until golden, then toss in whatever was left in the garden: bitter greens, green beans, and last summer’s dried chillies. She called it 'the bowl that chases away damp cold'.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Quick & Easy Comfort Food

Ingredients

pork belly, skinless, diced 1.5 cm五花肉（去皮，1.5 厘米见方）🛒 local250 g
Chinese celery, chopped (stems only)西芹（只取茎，切段）🛒 local120 g
dried red chillies, crushed干红辣椒（剪碎）🏮 asian8 g
light soy sauce生抽🏮 asian15 ml
garlic, minced蒜末🛒 local12 g

pork belly, skinless, diced 1.5 cm: Choose meat with even fat-meat ratio (3:7); avoid pre-sliced deli-style

Chinese celery, chopped (stems only): Substitute with regular celery if Chinese celery unavailable

dried red chillies, crushed: Use medium-heat Hunan chillies like ‘Xiangjiao’; substitute with Korean gochugaru + 1/4 tsp Sichuan peppercorn if needed

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Heat a wok over medium-high heat. Add pork belly and stir-fry without oil until fat renders and edges turn golden brown.
干煸出油
🔍 Look for Medium-high 3–4 分钟 · 3–4 minutes
Visual: 金黄肉丁周围渗出清亮猪油小泡Small pools of clear pork fat shimmering around golden-brown cubes
You know it's right when: 散发坚果香气，锅面微微冒青烟A rich, nutty aroma rises and the wok begins to smoke lightly
Do not rush — proper rendering ensures tender texture and deep flavor.
2Push pork to one side. Add crushed dried chillies and minced garlic to the empty space; stir 15 seconds until fragrant.
单侧爆香
🔍 Look for High heat 15 秒 · 15 seconds
Visual: 蒜末呈浅金色；辣椒边缘微深、略膨起Garlic turns pale gold; chillies puff slightly and darken at edges
You know it's right when: 厨房内瞬间充满辛辣香气Sharp, spicy fragrance fills the kitchen
3Return pork to center. Add light soy sauce and stir-fry 30 seconds to coat evenly.
淋酱快炒
🔍 Look for High heat 30 秒 · 30 seconds
Visual: 每块肉裹上透亮琥珀色酱汁Sauce coats each cube with glossy amber sheen
You know it's right when: 滋滋声变响，白气骤升Sizzling intensifies and steam rises sharply
4Add chopped Chinese celery. Stir-fry on high heat for 2 minutes until stalks soften but retain crunch.
脆嫩断生
🔍 Look for High heat 2 分钟 · 2 minutes
Visual: 西芹转鲜绿色，尖端微卷Celery turns bright green and begins to curl slightly at tips
You know it's right when: 芹菜边缘变半透明Edges of celery become translucent
5Taste and adjust salt only if needed (soy sauce is usually sufficient). Serve immediately in a warm bowl.
尝味慎盐
🔍 Look for 即刻 · immediately
Visual: 热气从滚烫碗中持续升腾Steam rises steadily from steaming hot bowl
You know it's right when: 热气裹挟着辣椒、蒜香与脂香扑鼻Aromatic steam carries scent of chilli, garlic, and pork fat

Tips

· Use a carbon-steel or cast-iron wok — nonstick won’t achieve proper wok hei.
· If using regular celery, reduce cooking time by 30 seconds to preserve crunch.
· Leftovers taste better the next day — reheat in wok with 1 tsp oil.

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

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

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library