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Hunan pork and peppers stirfry

500 gr pork belly
5 red lomboks / keriting / long thin chillies
5 green lombox / keriting / long thin chillies
3 cloves of garlic
3 cm jahe/ginger
1/2 tbsp light soy sauce
1/3 tsp dark soy sauce
1 tbsp rice wine
2 spring onions
1/2 tbsp oil

Cut the peppers into 4 cm long pieces, the meat into thin slices and the spring onion in 4 cm long pieces. Grate de jahe and chop the garlic finely.
Heat a pan and add the lomboks and fry for 1 minute until soft and set aside. Then add the oil and then the meat and fry the meat until the mmeat turn light brown and curls. Slide the meat to the side and add the jahe and garlic and fry for 1 minute. Then add the lomboks with the soy sauce and the rice wine and mix well. Then add the spring onion and mix well. Serve.

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