Hunan Tiger Skin Peppers with Pork

Step 1

Place each poblano pepper directly over a gas flame on your stovetop or under the oven broiler, turning it every 30 seconds with tongs until the entire surface is blackened and blistered, about 3–4 minutes total.

Step 2

Transfer the charred peppers to a bowl and cover it tightly with plastic wrap, letting them steam for 5 minutes so the skin loosens.

Step 3

Once cool enough to handle, rub the blackened skin away under cool running water using your thumbs, working gently to keep the pepper flesh intact.

Step 4

Make a small slit lengthwise down one side of each pepper and carefully scoop out the seeds and white membrane with a small spoon, leaving the pepper whole.

Step 5

Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

Step 6

Add the ground pork and cook, breaking it apart with a wooden spoon into small, pea-sized pieces, until it no longer looks pink and the edges begin to brown, about 5 minutes.

Step 7

Add the minced garlic and minced ginger to the pork and stir constantly for 30 seconds until the mixture smells strongly fragrant, almost peppery.

Step 8

Stir in the Sichuan peppercorns and cook, stirring constantly, for 15 seconds until they bloom and the aroma becomes sharp and numbing.

Step 9

Pour in the soy sauce and rice vinegar, stirring once to combine, then remove the skillet from heat and let the mixture cool slightly, about 1 minute.

Step 10

Gently stuff each roasted pepper with an equal portion of the pork filling using a small spoon, pushing the filling into the cavity without tearing the pepper wall.

Step 11

Return the skillet to medium-high heat and add 1 tablespoon more olive oil, then arrange the stuffed peppers seam-side down in a single layer and cook without moving them for 3 minutes until the bottoms develop a golden crust.

Step 12

Transfer the skillet to a 400°F preheated oven and bake for 8 minutes until the peppers are heated through and the filling is set.

Step 13

Remove from the oven, scatter the sliced scallions over the peppers, and serve immediately on a plate with any pan juices spooned over the top.