Bell Pepper and Black Iberico Pork Stir-Fry

Why people make this dish

This is the kind of dish that appears on the dinner table on a weeknight when you want something tasty, colourful, and genuinely nourishing without spending an hour in the kitchen. Spanish Iberico pork (hei tun, or “black pig pork”) — prized for its rich flavour and lower fat content compared with regular pork — pairs beautifully with sweet bell peppers and slim asparagus tips for a dish that is as vibrant in colour as it is satisfying on the palate. Traditional food therapy considers pork, bell peppers, and asparagus together to have a mild warming and spleen-supporting effect, making this a practical choice when the weather turns cold.

Who it suits / who should be cautious

• Suitable for most people as part of a balanced meal; a good weeknight side dish for the whole family
• Those with a tendency toward heatiness (sore throat, excess internal heat) may want to enjoy in moderation, as pork combined with garlic is warming
• This is a general everyday dish; no significant cautions apply

Why these ingredients (the food-therapy logic)

• Black Iberico pork (hei tun): Pork is considered neutral-to-slightly-cooling in traditional Chinese food therapy; it nourishes yin and supports the kidneys. The Iberico breed is valued for its superior flavour and lower industrial hormone content compared with conventional pork.
• Bell peppers (tian jiao / tian rou jiao): Sweet peppers are rich in vitamins and are traditionally associated with warming the stomach and stimulating appetite; their bright colour also adds visual appeal and antioxidants.
• Asparagus (lu sun): Traditionally associated with clearing mild heat, supporting the lungs, and providing nourishment; also a source of folate and fibre.
• Garlic (suan): A warming aromatic associated in traditional food therapy with supporting circulation and dispelling cold; it forms the flavour base of the dish.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Black Iberico pork, thinly sliced	150 g (~5 oz)	or pork tenderloin / beef tenderloin
Red bell pepper	half	deseeded, cut into strips
Orange bell pepper	half	deseeded, cut into strips
Mini asparagus tips	1 bunch	cut into segments
Garlic, minced	1 tsp
Light soy sauce	to taste	for marinating
Cooking wine	a dash
Salt and pepper	to taste
Cooking oil	1–2 tsp

Method

1. Place the pork slices in a bowl and add a splash of light soy sauce and a pinch of pepper. Mix well and let marinate for 5–10 minutes.
2. Wash the bell peppers, remove the seeds, and cut into thin strips. Wash the asparagus and cut into bite-sized segments.
3. Heat the oil in a wok or large frying pan over high heat. Add the minced garlic and stir-fry until fragrant (about 30 seconds).
4. Add the marinated pork slices. Stir-fry over high heat until just cooked through and lightly browned.
5. Add the bell peppers and asparagus. Toss everything together over high heat for 1–2 minutes until the vegetables are tender-crisp.
6. Add a dash of cooking wine and season with salt and pepper to taste. Give a final toss and transfer to a serving plate.

Bro Niu’s tips

• You can substitute the Iberico pork with regular pork tenderloin or even beef tenderloin — the method is the same, and the dish will be equally delicious.
• The combination is traditionally considered to have a gentle stomach-warming and spleen-supporting effect — making it a sensible everyday side dish year-round, and especially welcome in cooler months.
• Keep the heat high throughout so the vegetables stay bright and slightly crisp rather than turning soft and watery.

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Published January 12, 2014 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.