Hunan Chilli Fried Pork

Xiǎo chǎo ròu is the single dish most likely to be ordered in a Hunan restaurant. Thinly sliced pork belly is dry-fried in a very hot wok until the fat renders and the edges begin to curl and char, then fresh long green chillies (xiǎo mǐ là or qīng là) are added whole or sliced, followed by a seasoning of fermented black beans, soy sauce, garlic and sometimes douchi. The chillies are not as hot as Thai bird's eye varieties — they contribute fragrance and gentle heat rather than raw fire. The key is the high-heat dry-frying of the pork, which creates a slight crispness on the fat that no amount of sauce can replicate. It is eaten with white rice, and portions are plentiful. Unlike many Sichuan dishes, the heat here comes from fresh chillies rather than dried ones or oil.