Fermented Bean Stir-Fried Pork with Pointed Pepper

Name: Fermented Bean Stir-Fried Pork with Pointed Pepper
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Ingredients: pork belly; pork leg; scallions; ginger; bitter melon; pointed peppers; Pixian fermented bean paste; dried fermented soybeans

March 23, 2025 15 Minutes Advanced

Nutritional Information

500 kcal

Calories

30g

Protein

10g

Carbohydrates

30g

Fat

Recipe Hot Dishes

This savory and aromatic stir-fry combines tender pork leg, crispy pork belly, and bitter melon for a dish bursting with bold flavors. The pork is first simmered to perfection, then stir-fried to render its rich fat, creating a crispy texture. Key ingredients like Pixian fermented bean paste and dried fermented soybeans add a deep umami kick, while scallions, ginger, and pointed peppers bring a fragrant, spicy balance. The bitter melon adds a refreshing contrast, making every bite complex and satisfying. Perfect with steamed rice, this dish is a masterful blend of textures and tastes—crispy, savory, and just the right amount of heat. A must-try for lovers of Sichuan-inspired cuisine!

Ingredients

Main Ingredients

pork belly

pork belly [200g]
pork leg

pork leg [200g]

Secondary Ingredients

Sauce and Seasonings

Pixian fermented bean paste

Pixian fermented bean paste [1 tbsp]
dried fermented soybeans

dried fermented soybeans [1 tbsp]

Instructions

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Step 1

Put the pork belly in a pot of cold water and cook until it is 90% cooked, then turn off the heat and let it cool down in the broth.

Step 2

After the pork leg has cooled, remove it from the pot and slice it.

Step 3

Cut the scallions into sections and the ginger into mince.

Step 4

Cut the bitter melon into slices at an angle.

Step 5

Cut the pointed peppers into sections.

Step 6

Heat a wok over high heat without adding oil, and stir-fry the sliced pork leg to extract its oil, then remove it from the wok.

Step 7

Pour out the excess oil from the wok, leaving a small amount, then add Pixian fermented bean paste, dried fermented soybeans, and stir-fry the ginger and scallions.