One of the most popular of all Hunan dishes.

This recipe uses regular green (bell) peppers, but the long mildly hot green chillies found in some Turkish supermarkets can be used if available.

1. Add the Shaoxing wine and soy sauces to the pork and mix well. Set aside.
2. Add 1 tbsp oil to a wok and heat over a medium flame. Add the peppers and stir-fry, pressing them against the side of the wok with the wok scopp or ladle until fragrant and tender and their skins are a little golden and puckered. Remove and set aside.
3. Re-heat the wok over a hot flame until smoke rises, add 2 tbsps oil and swirl around. Add the pancetta or streaky bacon and stir-fry until the pieces are tinged with gold.
4. Toss in the garlic and black beans and stir-fry briefly until fragrant, then add the pork. When the pork has almost changed colour and lost most of its water content, return the peppers to the wok and continue to stir-fry for another 1 min, adding salt to taste.
5. Stir the potato flour mixture and add to the wok at the final stage, stirring just long enough for the sauce to cling to the meat.