How to Make Chinese Stir-Fried Pork (Xiao Chao Rou): A Dish Loved by Liziqi

Liziqi’s videos of her pastoral life are like shining pearls, each one dazzling and beautiful. I’m sure many people have been captivated by her simple yet poetic daily routines. One particularly memorable scene is when she makes stir-fried pork. Watching her carefully select and skillfully cook the ingredients amidst the kitchen smoke, a plate of delicious stir-fried pork emerges, looking, smelling, and tasting amazing. It’s as if the scene has a magical power that makes your mouth water. Now, why don’t we step into our own kitchens and give it a try? Let’s see how we can make this classic home-cooked dish—stir-fried pork—and embark on a wonderful culinary journey together.

What is Xiao Chao Rou?
Xiao Chao Rou translates to “small stir-fried pork,” and it’s a staple in Chinese households. The dish typically features thinly sliced pork stir-fried with bell peppers, chili peppers, and aromatics like garlic and ginger. It’s simple to make but packs a punch of flavor, thanks to the combination of soy sauce, oyster sauce, and a touch of heat from chili peppers. Liziqi’s version often highlights fresh, homegrown ingredients, making it a true celebration of rustic cooking.

Ingredients (Serves 2-3)

• 300g pork (pork belly or lean pork): Thinly sliced.
• 2-3 green bell peppers: Sliced into strips.
• 2-3 red chili peppers (optional): For heat, sliced thinly.
• 3-4 garlic cloves: Minced.
• 1-inch piece of ginger: Thinly sliced or minced.
• 2-3 green onions: Cut into 2-inch pieces.
• 2 tablespoons soy sauce: For seasoning.
• 1 tablespoon oyster sauce: Adds depth and umami.
• 1 teaspoon sugar: Balances the flavors.
• 1 tablespoon Shaoxing wine (or dry sherry): For aroma.
• 1 teaspoon cornstarch: To tenderize the pork.
• 1 tablespoon vegetable oil: For stir-frying.
• Salt and pepper: To taste.

Step-by-Step Instructions
1.Prepare the Pork:

Thinly slice the pork against the grain to ensure tenderness. Marinate it with 1 teaspoon cornstarch, 1 tablespoon soy sauce, and a pinch of salt. Let it sit for 10-15 minutes while you prep the other ingredients.

2.Prep the Vegetables:

Slice the bell peppers into thin strips. If you enjoy a bit of heat, add some red chili peppers (remove the seeds for less spice). Mince the garlic and ginger, and cut the green onions into 2-inch pieces.

3.Stir-Fry the Pork:

Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil. Once the oil is hot, add the marinated pork slices and stir-fry for 2-3 minutes until they are just cooked through. Remove the pork and set it aside.

4.Cook the Vegetables:

In the same wok, add a bit more oil if needed. Toss in the garlic, ginger, and chili peppers (if using), and stir-fry for 30 seconds until fragrant. Add the bell peppers and green onions, and stir-fry for 2-3 minutes until they are slightly softened but still crisp.

5.Combine Everything:

Return the cooked pork to the wok. Add the remaining soy sauce, oyster sauce, sugar, and Shaoxing wine. Stir-fry everything together for another 1-2 minutes, ensuring the pork and vegetables are well-coated in the sauce. Taste and adjust seasoning with salt and pepper if needed.

6.Serve:

Transfer the stir-fried pork to a serving plate. Serve hot with steamed rice or noodles for a complete meal.

Tips for Perfect Xiao Chao Rou
1.Choose the Right Cut of Pork:

Pork belly is traditional for its rich flavor and tenderness, but lean cuts like pork loin or shoulder work well too. Just make sure to slice the meat thinly against the grain for the best texture.

2.High Heat is Essential:

Stir-frying is all about high heat and quick cooking. Make sure your wok or skillet is hot before adding the ingredients to achieve that signature smoky flavor (known as wok hei in Chinese).

3.Customize the Vegetables:

While bell peppers are classic, you can add other vegetables like onions, zucchini, or mushrooms. Just make sure to cut them into similar-sized pieces for even cooking.

4.Adjust the Spice Level:

If you prefer a milder dish, skip the red chili peppers or remove the seeds. For extra heat, add a dash of chili oil or Sichuan peppercorns.

5.Don’t Overcook the Pork:

Pork cooks quickly, especially when sliced thinly. Overcooking can make it tough, so remove it from the wok as soon as it’s no longer pink.

6.Make It Ahead:

You can marinate the pork and chop the vegetables ahead of time. When ready to cook, the dish comes together in under 15 minutes.

Conclusion

After a busy session in the kitchen, the steaming plate of stir-fried pork is set on the table, and its aroma immediately fills the entire room. Take a bite, and you’ll find the tender pork coated in a savory, slightly spicy sauce, paired with crisp vegetables. The combination creates a rich texture that makes every bite simply intoxicating.

It has to be said that making this dish isn’t as complicated as it might seem. The ingredients are easy to find, and the steps are straightforward. Even if you’re new to cooking, you can easily handle it. I hope the method I’ve shared today will truly help you all recreate this classic dish at home, adding a touch of warmth and joy to your everyday life through the pleasure of good food.

So, what are you waiting for? Get into the kitchen and give it a try!