Stir-fried Pork Tripe with Chilies is a classic Hunan home-style dish. The pork tripe is crunchy and refreshing, and the chilies are dry-fried to create a blistered “tiger skin” and a roasted aroma. With the addition of fermented black beans and green garlic, it’s stir-fried over high heat for that “wok hei” flavor. The spicy aroma hits you right in the nose—perfect with steamed rice or as a dish to go with drinks.
🌴 Ingredients:
· 300g cooked pork tripe (buy pre-cooked tripe to save cleaning time; if using raw tripe, clean it thoroughly with flour and white vinegar and boil until tender)
· 3-4 green chilies (thin-skinned for better flavor and heat)
· 2 red chilies (for color; you can also use small spicy chilies for extra heat)
· 2 stalks green garlic (cut into sections, stems and leaves separated)
🌴 Aromatics:
· 4-5 cloves minced garlic (about 15g)
· A small piece of minced ginger (about 5g)
· 1 section of scallion (about 15g, sliced diagonally)
· A small pinch of Sichuan peppercorns
· 1 tsp fermented black beans (about 5g, the soul of the dish)
🌴 Seasonings:
· 2 tbsp light soy sauce (about 30ml)
· 1 tbsp oyster sauce (about 15g)
· A little dark soy sauce (for color)
· 1 tbsp cooking wine (about 15ml)
· 1 tsp sugar (about 5g, to enhance flavor)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Pork Tripe
Cut the cooked pork tripe into strips or thin slices. If using raw tripe, rub it repeatedly with flour and white vinegar, rinse well, and boil in cold water with ginger slices and cooking wine for 40 minutes until tender. Let it cool before slicing. ⚠️ Note: Always slice the tripe against the grain for a crunchy texture; cutting with the grain makes it tough. I’ve tried slicing it with the grain before, and it was impossible to chew. - Dry-fry the Chilies
Remove the stems and seeds from the green and red chilies, and cut them into chunks. Heat a pan without oil, add the chili chunks, and dry-fry over medium heat. Press them with a spatula until the surface is blistered and slightly softened. Remove and set aside. ⚠️ Note: Dry-frying the chilies is the soul of this dish—the charred “tiger skin” greatly enhances the flavor. - Sauté the Aromatics
Heat oil in a pan. Add the minced ginger, garlic, sliced scallion, Sichuan peppercorns, and fermented black beans, and stir-fry over low heat until fragrant. ⚠️ Note: The fermented black beans are the soul—sautéing them before adding the tripe builds a richer flavor. - Stir-fry the Pork Tripe
Turn to high heat, add the sliced tripe, and stir-fry quickly for 1 minute. Drizzle 1 tbsp (15ml) of cooking wine around the edge of the pan to remove the odor. Add 2 tbsp (30ml) light soy sauce, 1 tbsp (15g) oyster sauce, a little dark soy sauce, and 1 tsp (5g) sugar. Stir-fry to coat evenly. ⚠️ Note: Keep the heat high; cooking the tripe for too long will make it tough and hard. - Combine and Stir-fry
Add the dry-fried green and red chilies and the green garlic stems, and stir-fry over high heat for 30 seconds. Finally, add the green garlic leaves and stir-fry for 20 seconds. Sprinkle with white pepper and add salt to taste. Stir-fry quickly to combine. ⚠️ Note: Since the chilies are already dry-fried, don’t stir-fry for too long—keep them crisp. - Serve
Turn off the heat and serve hot. The pork tripe is crunchy, the chilies are charred, and it’s incredibly spicy and savory.
💡 More Delicious Recipes:
If you enjoy this spicy and crunchy texture, you should also try my [Stir-fried Pork with Tofu and Green Peppers] for a savory home-style classic, or my [Sichuan Boiled Pork Slices] for a numbing and fiery kick.
Want to explore more easy-to-make dishes? Check out my full [Home-style Dishes] category!
💡 Tips:
Slice the pork tripe against the grain for a crunchy texture. Dry-fry the chilies until blistered to maximize the charred flavor. The fermented black beans are the soul—don’t skip them. Add the green garlic stems first and the leaves last. Keep the heat high and don’t overcook the tripe or the chilies.
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