Old Changsha Double Meat Stir-Fry (老长沙肉炒肉 / Lǎo Cháng Shā Ròu Chǎo Ròu)

Name: Old Changsha Double Meat Stir-Fry (老长沙肉炒肉 / Lǎo Cháng Shā Ròu Chǎo Ròu)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: Hunan
Ingredients: 150 g pork belly, sliced thin; 150 g lean pork (shoulder or tenderloin), sliced thin; 150 g green peppers (long green chilies), sliced; 5 garlic cloves, sliced; 1 inch ginger, sliced; 2 scallions, cut into sections; 2 tbsp cooking oil; 1 tbsp light soy sauce; 1 tsp dark soy sauce; 1 tbsp Shaoxing cooking wine; 1/2 tsp salt; 1/2 tsp sugar; 1 tsp sesame oil; 1 tsp cornstarch (for lean pork marinade)

Old Changsha double meat stir-fry (老长沙肉炒肉, lǎo cháng shā ròu chǎo ròu) is one of the most beloved home-style dishes in Changsha, Hunan's capital city. The name 'meat stir-fry meat' (rou chao rou) refers to the use of two types of pork: fatty pork belly and lean pork, stir-fried together with green peppers. The pork belly provides rich, rendered fat that flavors the entire dish, while the lean pork stays tender and meaty. The green peppers add freshness and a mild heat that cuts through the richness. The dish is seasoned simply with soy sauce, garlic, and ginger, letting the quality of the pork shine through. It is the quintessential Changsha home-cooking dish, served in nearly every household and home-style restaurant in the city. Simple, satisfying, and deeply comforting, it is the taste of Changsha home.

The taste of Changsha home

In Changsha, the capital of Hunan, 'rou chao rou' (meat stir-fry meat) is more than just a dish; it is a cultural institution. The name reflects the simple, direct nature of Changsha home cooking: meat cooked with meat, seasoned with basic condiments, served with rice. The dish uses two types of pork for a reason: pork belly provides rich, rendered fat that flavors the dish, while lean pork provides meaty texture and protein. The combination gives the dish more complexity than using either type alone. In Changsha, nearly every home-style restaurant (jia chang cai guan) serves this dish, and it is often the first thing locals order. The quality of the dish depends on the quality of the pork, which is why many Changsha residents prefer to buy pork from specific butchers they trust. The green peppers used are long, mild green chilies that are a staple of Hunan cooking. The dish is a reminder that the best food is often the simplest, made with good ingredients and cooked with care.

Ingredients

Use fresh, good-quality pork for the best flavor. Long green chilies are traditional, but jalapenos work well.

150 g pork belly, sliced thin
150 g lean pork (shoulder or tenderloin), sliced thin
150 g green peppers (long green chilies), sliced
5 garlic cloves, sliced
1 inch ginger, sliced
2 scallions, cut into sections
2 tbsp cooking oil
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp Shaoxing cooking wine
1/2 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tsp cornstarch (for lean pork marinade)

Step-by-Step Instructions

Prepare and marinate the pork. Slice both the pork belly and lean pork into thin pieces about 3 mm thick. Slice against the grain for tenderness. In a small bowl, marinate the lean pork with 1 teaspoon of cornstarch, 1 teaspoon of cooking wine, and a pinch of salt. Mix well and let sit for 10 minutes. The cornstarch coating (velveting) keeps the lean pork tender during stir-frying. Do not marinate the pork belly, as it does not need tenderizing. Slice the green peppers into thin diagonal slices. Slice the garlic and ginger. Have everything ready before you start cooking.
Render the pork belly fat. Heat a wok over medium-high heat until it begins to smoke. Add 1 tablespoon of oil and swirl to coat. Add the sliced pork belly in a single layer. Let it sear for 30 seconds without stirring, then stir-fry for 2 to 3 minutes until the pork is browned and has rendered much of its fat. The pork belly should be crispy on the edges and the fat should be translucent. This rendered fat is the flavor base of the entire dish. Remove the pork belly and set aside, leaving the fat in the wok.
Stir-fry the lean pork. Increase the heat to high. Add the marinated lean pork to the wok with the pork fat. Stir-fry for 1 to 2 minutes until the lean pork changes color and is just cooked through. Do not overcook, as lean pork can become dry and tough. The cornstarch coating should give the pork a slight glaze. Remove the lean pork and set aside with the pork belly. The two types of pork have different cooking times, which is why they are cooked separately.
Stir-fry the peppers and aromatics. Add the remaining 1 tablespoon of oil to the wok. Add the garlic, ginger, and scallion whites. Stir-fry for 10 seconds until fragrant. Add the sliced green peppers. Stir-fry for 2 minutes, tossing constantly, until the peppers soften slightly and develop some char spots. Press the peppers against the hot wok to create light blistering, which enhances their flavor. The peppers should retain their bright green color.
Combine everything and season. Return both types of pork to the wok. Add the light soy sauce, dark soy sauce, cooking wine, salt, and sugar. Stir-fry vigorously for 1 minute, tossing everything together. The soy sauce should coat all the ingredients, and the sugar should caramelize slightly. Every piece of pork and pepper should be glazed with the savory sauce. Taste and adjust seasoning if needed.
Finish and serve. Add the scallion greens and drizzle with sesame oil. Give one final toss and transfer to a plate. Serve immediately with steamed rice. The dish should have a mix of crispy-edged pork belly, tender lean pork, and fresh green peppers, all coated in a glossy, savory sauce. The flavor should be rich from the pork fat, savory from the soy sauce, and slightly spicy from the peppers. This is a dish that tastes like home to anyone from Changsha. Serve it with a simple vegetable soup for a complete, comforting meal.

Chef's tips

Use two types of pork. The fatty pork belly flavors the dish, while the lean pork adds texture.
Cook the pork separately. Pork belly needs longer cooking to render fat; lean pork cooks quickly.
Marinate the lean pork. Cornstarch coating keeps it tender during high-heat stir-frying.
Use high heat. Quick, high-heat cooking gives the pork a nice sear while keeping it juicy.

Variations

Every Hunan dish has regional and personal variations. Here are some popular twists on this recipe.

With fermented black beans

Add 1 tablespoon of fermented black beans (dou chi), mashed, along with the garlic for an extra umami dimension.

With dried tofu

Add 100 g of sliced dried tofu (dou fu gan) along with the peppers for extra protein and a chewy texture.

Spicy version

Add 1 tablespoon of doubanjiang and 5 dried red chilies for a spicier version with more depth.

Nutrition

Estimated values per serving (recipe serves 3). Values are approximate and will vary based on specific ingredients and portion sizes.

Nutrient	Per serving
Calories	380 kcal
Protein	28 g
Total fat	26 g
Saturated fat	9 g
Carbohydrates	6 g
Sodium	620 mg
Sugar	3 g

Values are estimates. This dish is high in protein but also high in fat due to the pork belly.

Frequently Asked Questions

Why use two types of pork?

Using two types of pork creates a more complex and satisfying dish. Pork belly provides rich, flavorful fat that renders during cooking and flavors the entire dish, including the peppers and lean pork. The rendered fat is the secret to the dish's depth of flavor. Lean pork, on the other hand, provides meaty texture and protein without too much fat. If you used only pork belly, the dish would be too greasy. If you used only lean pork, it would be dry and lack the rich flavor that the belly fat provides. The combination gives you the best of both worlds: richness from the belly and substance from the lean meat. This is a common technique in Hunan cooking, where different cuts of the same animal are combined for balanced flavor and texture.

Can I use just one type of pork?

Yes, you can use just one type of pork, though the dish will have a different character. If using only pork belly, the dish will be richer and fattier. Cook the belly until the fat renders and the edges are crispy, then add the peppers and seasonings. If using only lean pork, marinate it with cornstarch and cooking wine for 10 minutes before cooking to keep it tender. Add an extra tablespoon of cooking oil to compensate for the lack of pork fat. You can also add a small piece of pork fat or lard to the wok to provide some of the richness that pork belly would give. The dish will still be delicious, but it will not have the same layered complexity as the two-pork version.

What kind of peppers should I use?

Long green chilies (qing jiao) are the traditional choice in Hunan. They are moderately spicy with thin skins and tender flesh. Good substitutes include jalapenos (moderately spicy), Anaheim chilies (mildly spicy), or shishito peppers (mostly mild). If you want no heat, use green bell peppers, though the dish will lack the traditional spicy kick. For more heat, use serrano peppers or Thai green chilies. The key is to use fresh, firm, bright green peppers with thin skins. You can also use a mix of green and red peppers for a more colorful presentation. Remove the seeds if you prefer less heat.

Is this dish spicy?

The dish is moderately spicy, with the heat coming from the green peppers. Long green chilies used in Hunan cooking are moderately spicy, providing a gentle warmth rather than intense heat. If you are sensitive to spice, use mild peppers like Anaheim or bell peppers, or remove the seeds and membranes from the chilies. If you want more heat, use jalapenos or add some dried red chilies. The soy sauce, sugar, and pork fat also help balance the spiciness, making the heat more rounded and pleasant. The dish is meant to be accessible to most spice tolerances, as it is a home-style dish that families eat together, including children. Adjust the pepper variety and quantity to suit your own preference.

Related Recipes

If you love simple, satisfying pork stir-fries, these Hunan home-style dishes are for you.

Old Changsha Double Meat Stir-Fry (老长沙肉炒肉)