Hellish Chilli Peppers with Rashers

Fed up with slow-paced, mundane jobs and coming home to see the same boring and tedious food from yesterday? Here’s something to spark up your taste buds! With the hottest chilli peppers and juicy slices of marinated pork, be sure to expect a dazzling surprise! Ideal as a stir-fry side dish to your main course.


  • 4 Fresh red chilli peppersIMG_4551
  • 4 Fresh green chilli peppers
  • 200g Pork Loin (Expensive) or Pork Belly (Cheap)
  • Knob of root ginger
  • Spring onions
  • Bunch of coriander
  • Cooking wine
  • 1 Tbsp Soy sauce
  • 1 Tsp Five spice powder
  • 1 Tbsp Sesame seed oil
  • Salt & Pepper
  • Vegetable oil


  1. First, cut the pork into thin slices using a large, wide blade (size of the slice may vary depending on preference). Be sure to slice on an angle and against the lines of the flesh. Place in a bowl and season with salt, pepper, cooking wine, diced ginger, 1 tablespoon of vegetable oil and 1 tablespoon of soy sauce. Mix thoroughly and seal with plastic film; leave to marinate for 15 – 30 minutes.
  2. Next, clean the chilli peppers, removing all stalks and cutting off any unpleasant ends. Carefully clear away the seeds and tips (or just skip this step if you are feeling adventurous!). Slice diagonally into long, thin strips.
  3. Fry the pork slices first, on high heat with vegetable oil and five spice powder. When caramelization begins, remove and drain well. Then, using the same oil from before, stir-fry the chilli peppers. Be sure to keep the peppers in constant motion, as they tend to loose their ultimate crunch quite easily. Add finely chopped spring onions and 1 tablespoon of sesame seed oil. Immediately add the cooked pork slices and simmer for 1 minute.
  4. Serve with a generous sprinkle of coriander.


Tips & Tricks2010120215525129385

  • When stir-frying, always wait until oil is extremely hot (smoking slightly) before adding anything. This is to make sure every ingredient remains juicy and tender.
  • Never fry the chilli peppers for too long (maximum 2 minutes), to preserve its crunchiness.
  • Sesame seed oil tends to overbear the natural flavors of pork and peppers. Use sparingly.

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