Kung Pao Pork is a variation Kung Pao chicken, which is a delicious dish that I always enjoy in Chinese take-outs – especially if I have it with Yang Chow fried rice. This dish is a bit spicy, but very tasty. The addition of zucchini and bell pepper balanced the flavor of this dish and makes the texture even better.
I know that you guys have some favorite restaurant dishes. Will it be more awesome if you get the chance to prepare these dishes by yourselves? Take a look at the bright side, you can enjoy your favorite dishes anytime in the comfort of your own home without spending too much – you save money while improving your cooking skills. Isn’t it amazing? I think it is, and I hope that you agree.
Cooking Kung Pao Pork is not hard. In fact, it is fairly easy. In order for you to visualize it the way I do, let me break the entire cooking process into two parts: (1) Marinate and fry and (2) Preparing the sauce and mixing everything together. This might sound less complicated because you can see what needs to be achieved in each part, and I’m sure that even our readers who spends less time in the kitchen can do this successfully. The step by step procedure can be found in the recipe below, so please follow-it for the time being. You can always make your own version later on.
Keep in mind that this dish makes use of peanuts. Make sure that the people who will eat this do not have any peanut allergies. Oh, and one more thing, if fried rice is not available, you can eat this with either white or brown rice. If rice is not your staple, this article on how to cook rice might be able to help.
Try this Kung Pao Pork Recipe. Let me know what you think.
Kung Pao Pork Recipe
- 2 lbs. pork sliced into small pieces
- 10 pieces dried red chili
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 medium zucchini diced
- 1 small red bell pepper diced
- 2 tablespoons sherry cooking wine
- 5 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 4 teaspoons cornstarch
- 3 teaspoons granulated white sugar
- 1/2 teaspoon sesame oil
- 3 tablespoons water
- 1 cup canola or peanut oil
- In a large bowl, combine pork, 2 tablespoons soy sauce, and 2 teaspoons cornstarch. Mix well and let it stand for 1 hour.
- Meanwhile, let’s start to make the sauce by combining the vinegar, sugar, cooking wine, 2 teaspoons cornstarch, sesame oil, and water. Stir to mix the ingredients. Set aside.
- Heat the cooking oil in a deep cooking pot.
- Once the oil is hot, deep fry the marinated pork until the color turns light to medium brown. Remove the pork from the pot and put in a plate lined with paper towel. The paper towel will absorb the oil.
- In a wide pan or wok, re-use 3 tablespoons of cooking by heating it up. Saute the bell pepper, zucchini, ginger, and garlic.
- Add the fried pork, peanuts, and chili. Continue to cook for 4 minutes.
- Pour-in the sauce. Stir fry to distribute the ingredients. Continue to cook until the texture becomes thick.
- Transfer to a serving plate.
- Serve. Share and enjoy!
Your dishes are truly taste great! Your website is where I go if I ran out of ideas. It helps me a lot. What I like is that you use very simple techniques which are easy to follow. Keep it up, Chef!
dines jansen says
How much peanuts should I use? It is not mentioned in the ingredients. Thanks…
Vanjo Merano says
You are welcome!
Hi. Great site! Just want to know what’s a good substitute for sherry wine. I can’t find one in my local market. Thank you. Applause on your site….truly a life-saver!
Vanjo Merano says
Try using Chinese cooking wine. I recommend Shaoxing wine.