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Chinjao Rosu

A simple Chinjao Rosu-style recipe made with just two main ingredients: pork and green bell peppers. It's healthy without the need for oil-blanching, and the crispy texture of the green peppers and the fluffy pork finished with mayonnaise are a perfect match. Packed with tips for fail-proof stir-fries, this is the ultimate dish that will make you crave rice.

📖Cooking Basics

dry（tantanmen）

Steps

In a small bowl, combine 1/2 tbsp Soy Sauce, 1/2 tbsp Oyster Sauce, 2 tsp Cooking Sake (Rice Wine), 1 tsp Sugar, Black Pepper (to taste), and 1/5 tsp Potato Starch. Mix well to create the sauce. [This is the key!] A small amount of potato starch will thicken the sauce, allowing it to coat the ingredients thoroughly.
🕒 00:36
In a slightly larger bowl, combine 1 tsp Soy Sauce, 1 tsp Cooking Sake (Rice Wine), 1/2 tbsp Mayonnaise, and 1/2 tsp Potato Starch. Mix well to create the marinade for the pork.
🕒 01:27
Soak 6-7 Green Bell Peppers (200-230g) in water for about 10 minutes to firm them up. [This is the key!] Even wilted bell peppers from the refrigerator can regain their crisp texture by soaking them in water. Using paper towels underneath can help the water circulate better.
🕒 02:07
Thoroughly pat dry the soaked bell peppers.
🕒 02:48
Push down the stem of each bell pepper with your thumb to create an indentation, then cut in half lengthwise and remove the seeds. [This is the key!] If the bell peppers are not firm, don't force it; cut them in half lengthwise and then use a knife to cut out the stem.
🕒 02:51
Arrange a few of the halved and deseeded bell peppers and press them flat with your palm.
🕒 04:52
Slice the bell peppers thinly along the grain. [This is the key!] Inconsistent slicing will lead to uneven cooking, so try to slice them as uniformly as possible. Cutting along the grain preserves their texture.
🕒 05:08
Place the thinly sliced bell peppers into a bowl.
🕒 06:36
Spread out 200g thinly sliced pork shoulder on a cutting board, ensuring any overlapping pieces are separated. [This is the key!] Leaner cuts like pork shoulder or loin are recommended over pork belly for this recipe. Thinly sliced pork also works well.
🕒 06:58
Cut the pork into thin strips about 1cm wide for easier eating with the bell peppers. [This is the key!] Since the meat will shrink and break apart when cooked, cut it slightly wider than the bell pepper strips.
🕒 07:55
Add the cut pork to the bowl with the prepared marinade.
🕒 08:36
While spreading the meat, thoroughly rub in the marinade. [This is the key!] Adding mayonnaise, similar to the 'Tantan' (velveted egg) technique in Chinese cooking, makes the meat fluffy, prevents it from becoming dry, and helps it absorb the sauce. This is especially recommended for lean cuts of meat.
🕒 09:05
Once the liquid is absorbed, check that the meat has incorporated the marinade.
🕒 10:08
Heat a frying pan over low heat. [This is the key!] Start cooking over low heat to cook through gently, and only increase the heat to medium-low when you're adding the sauce at the end.
🕒 10:32
Once the frying pan is heated, add a small amount of oil.
🕒 10:57
Add the bell peppers to the frying pan and stir-fry briefly, just enough to coat them with the hot oil. [This is the key!] Overcooking the bell peppers will make them mushy, so it's more about warming them through to preserve their crispness.
🕒 11:29
Once the bell peppers are fragrant, remove them from the pan and set aside in a bowl.
🕒 12:38
Add more oil to the frying pan and heat over low heat.
🕒 13:13
Add the marinated pork to the frying pan. Since it's easier to separate thanks to the mayonnaise, quickly break up the pork while cooking it slowly over low heat. [This is the key!] The meat, coated with mayonnaise, will become fluffy as it cooks.
🕒 13:25
Once the pork is cooked, increase the heat to medium.
🕒 15:00
Return the stir-fried bell peppers to the frying pan and mix briefly to allow the pork's umami to meld.
🕒 15:09
Push the ingredients to the side of the pan, creating an open space. Pour the well-mixed sauce mixture from the side of the pan into this space.
🕒 15:33
Let the sauce bubble.
🕒 15:55
Quickly toss everything together to coat the ingredients with the bubbling sauce.
🕒 16:02
Finish by drizzling sesame oil all over and shaking the pan to combine. [This is the key!] The sesame oil added at the end acts as a glaze, making the sauce thicker and helping it coat the ingredients more easily.
🕒 16:26