Ghost Fire Green (鬼火绿)

Ingredients

• 80 g Fresh Chili Peppers (Slice thin on a bias; use mild to medium peppers such as Chinese erjingtiao, jalapeño or a jalapeño‑serrano mix)
• 50 g Cilantro (Chop into ~½‑inch sections; roots optional)
• 50 g Scallion (Green Onion) (Chop into ~½‑inch sections; roots optional)
• 40 g Fresh Ginger (Thinly sliced)
• 30 g Garlic (Thinly sliced (about half a head))
• 0.25 tsp Salt (Fine sea salt)
• 0.5 tsp MSG (Monosodium Glutamate) (Optional flavor enhancer)
• 2 tbsp Soy Sauce (Light soy sauce)
• 0.5 tbsp Dark Chinese Vinegar (If unavailable, substitute with balsamic vinegar)
• 200 g Pork Belly (Slice 4 mm thick, cut sheets into thirds; season with 1/8 tsp salt, 1/8 tsp MSG, 0.5 tsp soy sauce before rendering)
• 2.5 tbsp Vegetable Oil (For rendering pork belly; any high‑smoke‑point oil)

Instructions

1. Slice Chili Peppers

   Trim the stems, then cut the peppers into thin bias strips about 2‑3 mm wide.

   Time: PT5M

2. Prep Herbs

   Rinse cilantro and scallions, then chop each into roughly ½‑inch sections. Keep roots if you have them.

   Time: PT3M

3. Slice Ginger and Garlic

   Peel and thinly slice 40 g ginger and 30 g garlic.

   Time: PT3M

4. Combine Vegetables and Dress

   In the mixing bowl, combine the sliced chilies, cilantro, scallions, ginger, and garlic. Add quarter‑teaspoon salt, half‑teaspoon MSG, 2 tbsp soy sauce and ½ tbsp dark Chinese vinegar (or balsamic). Toss vigorously, massaging the mixture until the dressing coats everything evenly.

   Time: PT5M

5. Render Crispy Pork Belly (Optional)

   Season the pork belly slices with 1/8 tsp salt, 1/8 tsp MSG and ½ tsp soy sauce. Heat 2‑3 tbsp oil in a wok over medium heat, add the pork, and render slowly for 15‑20 minutes until the fat melts and the pieces turn golden‑brown and crisp. Transfer to paper towels to drain.

   Time: PT20M

   Temperature: Medium flame

6. Store and Serve

   Transfer the dressed salad to an airtight container and refrigerate. When ready to eat, scoop a portion over freshly cooked rice and top with the crispy pork belly (or fried bacon strips if preferred).

   Time: PT2M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g