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This hunan-style pork is perfect for spice lovers

Whether you like just a mild kick or enough spice to remove a layer off the roof of your mouth, The Chile Pepper Bible covers the entire range of spice. Its recipes go from sweet to fiery and everything in between.

Judith Finlayson, author of The Chile Pepper Bible, spiced up our kitchen to showcase one of the book's recipes.

Hunan-Style Pork with Peppers


  • 12 oz trimmed boneless pork (butt or tenderloin), thinly sliced
  • 2 tbsp grapeseed oil
  • 2 green bell peppers, thinly sliced
  • ½ tsp Chinese Salted Chilies
  • 2 green onions (white & green parts), thinly sliced

For the marinade
  • 2 tbsp soy sauce
  • 1 tbsp dry sherry, vodka or Shaoxing wine
  • 1 tsp granulated sugar
  • 1 tsp cornstarch
  • Freshly ground black pepper

For the aromatics
  • 2 tbsp drained fermented black beans, rinsed and chopped
  • 1 tbsp minced gingerroot
  • 1 tbsp minced garlic

For the sauce
  • 2 tbsp chicken stock or water
  • 1 tbsp soy sauce
  • 1 tbsp Chinese black rice vinegar
  • 1 tsp granulated sugar

For the marinade: in a bowl large enough to accommodate all of the pork, stir together soy sauce, sherry, sugar, cornstarch, and black pepper to taste. Add pork and toss well to coat. Cover and let stand at room temperature for 30 minutes.

For the aromatics: Meanwhile, in a small bowl, combine fermented black beans, ginger and garlic. Set aside.

For the sauce: In another small bowl, stir together stock, soy sauce, vinegar and sugar. Set aside.
  1. In wok, heat oil over medium-high heat. Add bell peppers and stir fry until glossy and softened, about 2 minutes. Transfer to a plate and set aside.
  2. Add pork and marinade to wok, spreading evenly in a single layer and cook, without stirring, until edges of pork begin to firm up, about 1 minute.  Add aromatics and stir fry until pork is almost cooked but still pink in center, about 1 minute. Return peppers to wok. Stir in sauce and ½ tsp of salted chilies. Stir fry just until ingredients are well combined and pork is cooked to desired degree of doneness.
  3. Transfer to a warm serving platter. Garnish with green onions. Pass additional salted chilies at the table.