About
A classic Hunan dish featuring tender pork stir-fried with tangy, fermented yard-long beans (suān dòujiǎo). The dish is savory, slightly spicy, and deeply umami, with a distinctive sour note from the pickled beans. It's commonly served as a main dish with steamed rice for lunch or dinner.
Cultural Context
This dish originates from Hunan province, known for its bold, spicy, and sour flavors. It's a staple in home cooking and casual eateries, often paired with rice. The fermented beans (suān dòujiǎo) are a traditional preservation method, adding depth to many Hunan dishes.
Ingredients
300 gpork (shoulder or belly)(thinly sliced)
200 gHunan pickled long beans (suān dòujiǎo)(rinsed and chopped)
3 clovesgarlic(minced)
1 tbspginger(minced)
5-6 dried red chilies