Best Hunan Pork With Cumin Recipes

HUNAN PORK STIR-FRY (湖南小炒肉)

Steps:

• Heat up a wok until it smokes (see note 2 if you're using a non-stick wok). Add oil then put in sliced pork belly. Fry over medium heat until it browns a little and some fat has been extracted.
• Transfer the pork to a plate leaving the oil in the wok. Turn the heat up to high then add chili pepper and garlic. Fry until they are slightly charred.
• Put the pork back into the wok, along with fermented black bean, light soy sauce and dark soy sauce.
• Stir fry for a further 30 seconds or so to combine. Dish out and serve immediately with plain rice.

HUNAN BEEF WITH CUMIN

Steps:

• In a bowl, mix the wine, salt, soy sauces, potato starch or flour and one tablespoon water. Cut the beef across the grain into thin slices and add to marinade.
• In a wok, heat peanut oil to about 275 degrees. Add beef and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.
• Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin and stir-fry briefly, until they are fragrant. Return beef to the wok and stir well, seasoning with salt to taste.
• When beef is sizzling and fragrant,add scallion greens and toss briefly. Remove from heat and stir in sesame oil.

HUNAN PEPPERED PORK

Steps:

• Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until smoking; saute garlic and ginger until fragrant, 30 seconds to 1 minute. Add pork to wok; cook and stir until cooked through, 5 to 7 minutes. Transfer pork to a plate.
• Pour remaining 2 tablespoons oil into the same wok over medium-high heat; saute chile peppers until well-coated with oil and fragrant, about 2 minutes. Add pork to chile peppers and generously season with salt. Cook and stir mixture until peppers are tender, 5 to 7 minutes more. Mix enough soy sauce into pork mixture to add color and taste for desired saltiness.

HUNAN SPICY RIBS RECIPE - (4.2/5)

Steps:

• 1. Fill your stockpot with water. Add the stock ingredients together and bring to a boil. Once stock is boiling, turn down the flame to low and add the ribs. 2. Simmer the ribs for 1 - 2 hours, switch off the pot and leave for 30 mins. 3. Transfer ribs to a dish and cool in the fridge. (I left mine in fridge overnight) 4. Remove ribs from the fridge 30 minutes to an hour prior to cooking. 5. In a bowl, mix the wine, salt, soy sauces, flour and one tablespoon water. Add cooled ribs to marinade and let sit for at least 30 minutes. 6. In a wok, heat peanut oil. Add ribs and stir gently for two to three minutes, then remove from oil with tongs and drain ribs well. 7. Pour off all but 3 tablespoons of oil from the wok. 8. Now is where the magic begins, Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin seeds to the work and stir-fry briefly, until spices are fragrant. (DO NOT cook too long or spices will taste burnt!). 9. Return ribs to the wok and stir well, season with salt to taste.