Stir-Fried Pork with Chilies

Lajiao Chao Rou is to Hunan what spaghetti is to Italy — the everyday dish that defines a cuisine. Thinly sliced pork belly is stir-fried at high heat with fresh green chili peppers, garlic, and fermented black beans. The pork fat renders and coats the chilies, while the chili juices season the meat. The key is using the right chilies — long, thin, vibrant green ones that are fragrant and moderately spicy. It's simple, fast, and the ultimate comfort food served over steamed rice.

📖 History

This dish evolved from Hunan's rural cooking traditions, where farmers would stir-fry whatever meat and chilies they had. It became a citywide staple in the 20th century.