The Hunan tradition of Chinese cuisine is well known for its deep rich colors along with hot and spicy flavors largely because of the use of chili pepper paste. Since you, as a brainy gourmet, are in charge of the heat, you decide how hot and spicy...
For this dish you will need: 1lb pork loin (boneless), chili paste (or use tomato paste adding red pepper flakes), rice, spinach, ginger paste, garlic paste, coconut oil, one whole onion, and one roasted red pepper.
To begin, you will need to chop the onion and roasted red pepper (either quick roasting over a flame or drained from jar). Saute in 3 tbs coconut oil along with a tbs of garlic paste and ginger paste (more if you like those flavors). Slice the pork loin into stir fry pieces and add to the skillet with onion, peppers and pastes. Stir til browned.
Add 4 tbs of tomato paste with a tsp of red pepper flakes (or 1 tsp of jarred chili paste). The paste from the tub or jar must be controlled and only you know how much heat you and your family can tolerate... so go slowly, a tsp maybe too much. The tomato paste with pepper flakes is not as hot a substitute but takes as good in my opinion.
Prepare your rice. Once firm to tender, drain and ladle onto a low lipped serving plate. Before topping your rice with the pork, toss in a handful of rinsed fresh spinach leaves.
Additionally, top with sunflower seeds to serve... and put out even more sauces on the table to let everyone splash on their own spicy hot deliciousness!
~ Tutti a Tavola!
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