Country Side Style Stir-Fried Pork

Steps

1. 1
   Prepare the green peppers by smacking them gently to bruise the skin and release flavors. Peel and roughly chop 10 garlic cloves, then set aside.
2. 2
   Soak the wood ear mushrooms in clean water for about 20 minutes until rehydrated. Thin-sliced shiitake mushrooms can be used as an alternative.
3. 3
   Slice the pork shoulder meat thinly into thin slices.
4. 4
   Marinate the pork slices with light soy sauce, dark soy sauce, white pepper, cornstarch, and Chinese cooking wine. Mix thoroughly, then drizzle in vegetable oil and coat well to prevent the meat from sticking together. Set aside.
5. 5
   Slice the pork belly thinly.
6. 6
   Heat the wok over high heat until it smokes. Add a small amount of oil and toss in the pork belly slices. Reduce heat to medium-low and stir for a few minutes until fat renders and the pork becomes golden and crispy. Remove the cracklings but keep the rendered fat in the wok.
7. 7
   Return heat to high and add the marinated pork. Stir-fry for a few minutes until the meat changes color. Remove the pork from the wok but leave the oil behind.
8. 8
   Add the garlic, green peppers, and wood ear mushrooms to the same wok over high heat. Use the intense heat to sear and char the ingredients lightly, creating the characteristic wok hei (breath of the wok) effect with a smoky, toasted aroma while keeping everything crispy and tender.
9. 9
   Return the cooked pork and pork cracklings to the wok. Add the light soy sauce and oyster sauce, tossing everything together quickly. Taste and adjust seasonings as needed, then serve immediately.