Shandong-style Spicy Pork Stir-Fry

Ingredients

While the original Haku choila is a Nepalese dish made with marinated grilled meat, the Shandong-style Spicy Pork Stir-Fry takes inspiration from the flavors and techniques of Shandong cuisine. The original dish is typically spiced with Nepalese spices and served with a side of rice or flatbread. In contrast, the adapted recipe incorporates Shandong-specific ingredients such as garlic, ginger, and chili to create a spicy stir-fry. The cooking technique involves stir-frying the marinated pork instead of grilling, resulting in a different texture and flavor profile. We alse have the original recipe for Haku choila, so you can check it out.

• 500g (1.1 lb) pork loin, thinly sliced 500g (1.1 lb) pork loin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 red chilies, thinly sliced 2 red chilies, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 9g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the sliced pork, soy sauce, rice vinegar, hoisin sauce, sugar, and a pinch of salt. Mix well and let it marinate for 20 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat.
3. 3.
   Add the minced garlic, grated ginger, and sliced red chilies to the hot oil. Stir-fry for 1 minute until fragrant.
4. 4.
   Add the marinated pork to the wok and stir-fry for 5-6 minutes until cooked through and slightly caramelized.
5. 5.
   Add the sliced bell peppers to the wok and stir-fry for an additional 2-3 minutes until they are crisp-tender.
6. 6.
   Adjust the seasoning with salt if needed.
7. 7.
   Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Pork loin — For best results, choose lean pork loin and slice it thinly against the grain to ensure tenderness.
• Red chilies — Adjust the amount of chilies according to your spice preference. Remove the seeds for a milder heat.
• Hoisin sauce — If you don't have hoisin sauce, you can substitute it with oyster sauce or sweet soy sauce.

Tips & Tricks

• To achieve a smoky flavor, you can briefly char the red chilies in a hot dry pan before adding them to the stir-fry.
• For a touch of sweetness, you can add a tablespoon of honey or maple syrup to the sauce.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the stir-fry during the last minute of cooking.
• Feel free to add other vegetables such as mushrooms, snow peas, or baby corn for extra texture and flavor.
• Serve the Spicy Pork Stir-Fry with a side of steamed bok choy or Chinese broccoli for a complete meal.

Serving advice

Serve the Shandong-style Spicy Pork Stir-Fry hot with steamed rice or noodles. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Arrange the stir-fried pork and vegetables on a serving platter, ensuring a vibrant mix of colors. Drizzle the sauce over the top and garnish with a sprinkle of chopped cilantro. Serve with steamed rice or noodles on the side.