Photograph of the finished Hunan smoked pork with cowpeas

China · Thịt hun khói xào đậu đũa muối Hồ Nam

Hunan smoked pork with cowpeas

35 min Hands-on time + 3 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bacon Bacon 480 g
  • Photograph of Long beans Long beans 600 g
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 16
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Fermented black beans Fermented black beans 48 g
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Oil Oil 80 ml
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Salt chopped long beans with 10g of salt for 3 hours, then squeeze out the excess water — the slightly sour pickled beans will balance the salty taste of the smoked meat.
  2. 2 Steam the smoked meat for 10 minutes until tender, then slice it thinly (2 mm thick).
  3. 3 Fry the meat in a dry pan for 5 minutes until the fat renders through and the edges curl.
  4. 4 Sauté the dried chili peppers, garlic, and fermented soybeans in the oil for 40 seconds.
  5. 5 Add the salted green beans and stir-fry over high heat for 4 minutes, then season with soy sauce and sprinkle with chopped scallions.
Start cooking