GREEN CHILI STIR-FRIED FATTY PORK 尖椒炒五花腩

GREEN CHILI STIR-FRIED FATTY PORK
尖椒炒五花腩 ('tsim chiu caau ng faa naam')


One pound of five flower pork.

Half a dozen or more big Jalapenos, deseeded, cut, and briefly blanched in boiling water to tone the buggers down a bit. You could also use smaller hotter green chilies, or sweeter milder bellpeppers. And the duration of blanching to lessen the heat effect is also flexible. Or mix it up.

Garlic and ginger as seems appropriate, chopped.
Scallions, sliced.
Salt and oil.

Slice the pork semi-thin. Gild the pork in the pan with a little oil, remove and drain. Add the chopped ginger and garlic to the pan with a little salt, stirfry briefly, cast in the peppers and stirfy. When they start to turn, add the meat, and seethe with a small splash of water. Strew the scallion into the pan, turn over with a spatula a couple of times till the liquid is reduced.
Cant it all onto a plate.


From here: DOUBLE MUSHROOM