A Singaporean Mum

Hunan-style Pork Belly with Green Peppers is a beloved home-style classic from the heart of Hunan cuisine. Tender slices of pork belly are stir-fried with crisp green peppers, creating a dish that’s simple yet bursting with flavour — savory, aromatic, and irresistibly comforting. It’s the kind of everyday cooking that showcases how Hunan turns humble ingredients into bold, memorable meals.

Here’s how I do it!

Ingredients (Serves 2–3)

300g pork belly slices

1-3 goat horn peppers, sliced

5 minced garlic cloves

1/4 onion, thinly sliced

2 tsp spicy fermented black beans (non spicy option here)

1 tbsp light soy sauce

1/2 tsp dark soy sauce (for colour)

1 tbsp huatiao wine (optional, but traditional)

2 tsp vegetable oil

Method

1. Render the pork

• Heat a wok over medium-high heat.

• Add the pork slices (no oil yet, as the fat will render).

• Stir-fry until the edges are golden and some fat has been released.

2. Aromatics and peppers

• Add 1-2 tsp oil if needed.

• Add the goat horn peppers and stir-fry until blistered and slightly softened (about 1–2 minutes).

• Add in onions and garlic and fry until fragrant.

3. Season and combine

• Add the spicy fermented black beans and stir briefly.

• Add in light soy sauce, dark soy sauce and Shaoxing wine.

• Stir-fry everything together for 1–2 minutes, until the pork is coated and glossy.

4. Serve

• Dish up hot with steamed white rice.

• Best paired with Smashed Cucumber Salad and Hunan-style Pounded Peppers with Century Egg and Eggplant.