The chilies are cooked using a technique called 虎皮 (hǔ pí), “tiger skin.” Where fresh peppers are sliced and seared over high heat in a dry wok until their skins blister and develop dark, irregular patches. After searing, just set them aside.

Heat the oil in the wok until almost smoking.

Add the pork belly and cook until the meat begins to brown around the edges. You want the pork belly well rendered.

Remove the pork belly, pour off a bit of the oil if you feel it’s too much and increase the heat and stir in the ginger and garlic until fragrant. It won’t hurt if you leave it in, as Hunan dishes tend to use a decent amount of oil.

Add the charred chillies to the wok with the crushed fermented black beans and stir-fry briefly. Add the sauce and then add back the cooked pork. Add an extra splash of black vinegar and toss. Serve with steamed jasmine rice.