A Tested Recipe
Hunan Farmhouse Stir-Fry (Nong Jia Yi Wan Xiang).
A savory Hunan home-style stir-fry of rendered pork belly, tender scrambled eggs, crisp green peppers, and a fragrant touch of doubanjiang. It is bold, deeply satisfying, and ready in about 17 minutes.
By jackTao · Aug 19, 2026
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The Mise en Place
Ingredients
Adjust portions
Main Ingredients
- 250 g pork belly
- 3 large eggs
- 3 green peppers
- 1 bird's eye chili
Aromatics
- 2 cloves garlic
- 2 thin slices ginger
Seasonings
- 10 g doubanjiang
- 15 ml light soy sauce
- 5 g white sugar
- 15 ml cooking oil, divided
The Method
Instructions
- Step 1
- Step 2
- Step 3
- Step 4
- Step 5
- Step 6
- Step 7
Prepare the Ingredients
- Thinly slice the pork belly, separating the fattier slices from the leaner ones. Cut the green peppers and bird's eye chili into short sections, mince the smashed garlic, and cut the ginger into fine shreds. Crack the eggs into a small bowl and beat well with chopsticks.
- 01
Prepare the Ingredients
- Thinly slice the pork belly, separating the fattier slices from the leaner ones. Cut the green peppers and bird's eye chili into short sections, mince the smashed garlic, and cut the ginger into fine shreds. Crack the eggs into a small bowl and beat well with chopsticks.
- 02
Scramble the Eggs
- Heat 10ml cooking oil in a wok over low heat. Pour in the beaten eggs and gently stir until softly set with no liquid egg remaining, about . Transfer the eggs back to the bowl and set aside.
- 03
Render the Fat
- Add the remaining 5ml cooking oil only if the wok looks dry. Add the fatty pork belly slices and cook over low heat for , stirring occasionally, until they release their fat and turn lightly golden.
- 04
Stir-Fry the Lean Pork
- Increase the heat to medium, add the leaner pork belly slices, and stir-fry for , until all the pork has changed color and begun to brown at the edges.
- 05
Add the Aromatics
- Add the shredded ginger, minced garlic, and doubanjiang. Stir-fry for , until fragrant and the pork is evenly coated with the red bean-chili oil.
- 06
Finish the Stir-Fry
- Add the green peppers, bird's eye chili, and scrambled eggs. Pour in the light soy sauce and sprinkle in the sugar. Stir-fry over medium-high heat for 1 to , until the peppers are just crisp-tender and everything is evenly seasoned.
- 07
Serve
- Transfer immediately to a serving plate and serve hot with steamed rice.
Cook's Notes
Notes
This makes one wok-style batch, enough for 1 to 2 people with steamed rice.
Note Nº 01
Estimated calories: about 1638 kcal for the full batch. The actual total varies with the pork belly's fat content and how much rendered fat remains in the wok.
Note Nº 02
The supplied ingredient list omitted the eggs and cooking oil used in the method. This version uses 3 large eggs and about 15ml oil; use less oil for the pork if the eggs leave enough in the wok.
Note Nº 03
Doubanjiang and soy sauce are both salty, so taste before adding any extra salt.
Note Nº 04
Keep the final stir-fry brief so the peppers retain a fresh, crisp bite.
Note Nº 05
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