Kung Pao Pork 宮保豬
Kung Pao Pork 宮保豬
Ingredients
For the Pork Marinade
- 1 1/2 pounds pork butt, sliced into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 teaspoon oil
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1 tablespoon cornstarch
For the Stir-fry
- 2 tablespoons oil, plus more as needed
- 3 garlic, cloves, minced
- 1 ginger, thumb-sized piece, minced
- 1 handful dried chilies
- 1 teaspoon Sichuan peppercorns
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup roasted peanuts
- 1 green onion, chopped
Instructions
- 1
Slice the 1 1/2 pounds of pork butt into bite-sized pieces. In a medium bowl, combine the sliced pork with 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 teaspoon white pepper, 1 tablespoon cornstarch, and 1 teaspoon oil. Mix thoroughly with your hands until the mixture feels sticky. Let the marinated pork sit for 10 minutes.
⏱️ 15 min
- 2
While the pork marinates, prepare the sauce. In a separate small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon granulated sugar, 1 tablespoon water, and 1 tablespoon cornstarch until fully combined and smooth.
⏱️ 5 min
- 3
Mince the 3 cloves of garlic and the thumb-sized piece of ginger. Dice the red bell pepper and green bell pepper. Chop the green onion.
⏱️ 5 min
- 4
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the marinated pork to the hot wok and stir-fry until it is fully cooked through and lightly browned. Once cooked, remove the pork from the wok and set it aside on a plate.
⏱️ 5 min
- 5
If needed, add a little more oil to the wok. Add the minced garlic, minced ginger, the handful of dried chilies, and 1 teaspoon Sichuan peppercorns to the wok. Stir-fry these aromatics for about 30 seconds to 1 minute, until they become fragrant.
⏱️ 1 min
- 6
Add the diced red bell pepper and green bell pepper to the wok with the aromatics. Stir-fry for 2-3 minutes, until the bell peppers are slightly softened but still retain some crispness.
⏱️ 3 min
- 7
Return the cooked pork to the wok with the stir-fried vegetables and aromatics. Give the prepared sauce mixture a quick stir, then pour it over all the ingredients in the wok. Stir continuously for 1-2 minutes until the sauce thickens and evenly coats all the ingredients.
⏱️ 2 min
- 8
Finally, add the 1 cup of roasted peanuts and the chopped green onion to the wok. Stir briefly to combine all components. Serve immediately with rice.
⏱️ 1 min
Kitchen Tools
Kung Pao Pork 宮保豬
For the Pork Marinade
- 1 1/2 pounds pork butt, sliced into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cooking wine
- 1 teaspoon white pepper
- 1 tablespoon cornstarch
- 1 teaspoon oil
For the Sauce
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon water
- 1 tablespoon cornstarch
For the Stir-fry
- 2 tablespoons oil, plus more as needed
- 3 garlic, cloves, minced
- 1 ginger, thumb-sized piece, minced
- 1 handful dried chilies
- 1 teaspoon Sichuan peppercorns
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup roasted peanuts
- 1 green onion, chopped
Instructions
- 1
Slice the 1 1/2 pounds of pork butt into bite-sized pieces. In a medium bowl, combine the sliced pork with 1 tablespoon soy sauce, 1 tablespoon cooking wine, 1 teaspoon white pepper, 1 tablespoon cornstarch, and 1 teaspoon oil. Mix thoroughly with your hands until the mixture feels sticky. Let the marinated pork sit for 10 minutes.
⏱️ 15 min - 2
While the pork marinates, prepare the sauce. In a separate small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon granulated sugar, 1 tablespoon water, and 1 tablespoon cornstarch until fully combined and smooth.
⏱️ 5 min - 3
Mince the 3 cloves of garlic and the thumb-sized piece of ginger. Dice the red bell pepper and green bell pepper. Chop the green onion.
⏱️ 5 min - 4
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the marinated pork to the hot wok and stir-fry until it is fully cooked through and lightly browned. Once cooked, remove the pork from the wok and set it aside on a plate.
⏱️ 5 min - 5
If needed, add a little more oil to the wok. Add the minced garlic, minced ginger, the handful of dried chilies, and 1 teaspoon Sichuan peppercorns to the wok. Stir-fry these aromatics for about 30 seconds to 1 minute, until they become fragrant.
⏱️ 1 min - 6
Add the diced red bell pepper and green bell pepper to the wok with the aromatics. Stir-fry for 2-3 minutes, until the bell peppers are slightly softened but still retain some crispness.
⏱️ 3 min - 7
Return the cooked pork to the wok with the stir-fried vegetables and aromatics. Give the prepared sauce mixture a quick stir, then pour it over all the ingredients in the wok. Stir continuously for 1-2 minutes until the sauce thickens and evenly coats all the ingredients.
⏱️ 2 min - 8
Finally, add the 1 cup of roasted peanuts and the chopped green onion to the wok. Stir briefly to combine all components. Serve immediately with rice.
⏱️ 1 min