We’ve always loved the bold spicy kick of Kung Pao dishes and we’re thrilled to dive into our Kung Pao Pork Recipe today. This stir-fry delivers a perfect balance of heat savory flavors and crunch making it a go-to for weeknight dinners or special occasions.
Originating from Sichuan China this classic gets a twist with tender pork instead of the traditional chicken. We promise it’ll bring authentic tastes right to your table with simple ingredients and easy steps.
Whether you’re spicing up your routine or exploring new flavors our version is sure to impress.
Ingredients
In our Kung Pao Pork Recipe, we select fresh, high-quality ingredients to capture the bold, spicy essence of this Sichuan classic. Below, we list them in the order they’re used, with precise measurements and prep notes for effortless preparation.
Main Protein
- 1 pound boneless pork loin, cubed into 1-inch pieces (we recommend trimming any excess fat for tender results)
Aromatics and Marinade
- 2 tablespoons soy sauce (low-sodium for balance)
- 1 tablespoon Shaoxing wine (or dry sherry as a substitute, to enhance the pork’s flavor)
- 1 teaspoon cornstarch, mixed with a splash of water (we use this to create a quick marinade slurry for velvety texture)
- 3 cloves garlic, minced (fresh garlic adds a pungent, aromatic punch)
- 1-inch piece fresh ginger, finely chopped (its zesty warmth elevates the dish’s depth)
Vegetables and Nuts
- 2 bell peppers (one red and one green, sliced into strips for vibrant color and crunch)
- 2 stalks celery, diagonally sliced (provides a crisp contrast to the spicy sauce)
- 4 green onions, chopped (reserve some for garnish to add a fresh, oniony finish)
- ½ cup unsalted peanuts (toasted for extra nutty flavor and satisfying texture)
Sauces and Seasonings
- 2 tablespoons hoisin sauce (for a sweet-savory base that ties the flavors together)
- 1 tablespoon rice vinegar (its tangy acidity brightens the heat)
- *1-2 teaspoons chili flakes or dried Sichuan peppercorns (adjust to taste for that signature fiery kick)
- *1 tablespoon sugar (to balance the spice with a hint of sweetness)
- *2 tablespoons vegetable oil (we prefer neutral oil for high-heat stir-frying)
With these ingredients, we ensure our Kung Pao Pork Recipe delivers authentic, mouthwatering results every time.
Tools and Equipment
To bring our Kung Pao Pork Recipe to life, we rely on a few essential tools that ensure efficient preparation and authentic stir-frying results. Building on the fresh ingredients we’ve outlined, these items help us achieve the perfect balance of textures and flavors with minimal effort.
Here’s a curated list of the key tools and equipment we recommend, organized by their role in the cooking process:
- Wok or Large Skillet: Our go-to for high-heat stir-frying, a wok delivers even heat distribution and allows us to toss ingredients quickly for that signature smoky flavor in Kung Pao Pork.
- Chef’s Knife: Essential for precise cutting of the pork and vegetables, we use this to cube the boneless pork loin and chop aromatics like garlic and ginger efficiently.
- Cutting Board: A sturdy, non-slip cutting board provides a safe surface for all our prep work, helping us handle ingredients like bell peppers and celery without hassle.
- Measuring Cups and Spoons: Accuracy is key in our recipe, so we always reach for these to measure out sauces such as soy sauce and Shaoxing wine precisely.
- Mixing Bowls: We use medium-sized bowls to marinate the pork or combine seasonings like hoisin sauce and chili flakes, ensuring even flavor infusion.
- Wooden Spatula or Tongs: Perfect for stirring and flipping ingredients during cooking, this tool prevents sticking and maintains the tender texture of our pork in the wok.
With these straightforward tools, we make the process of creating our flavorful Kung Pao Pork seamless and enjoyable, setting the stage for the next steps in the recipe.
Instructions
We guide you through preparing our flavorful Kung Pao Pork Recipe with straightforward, step-by-step directions that build on the fresh ingredients and tools we’ve outlined. Let’s dive into the process to achieve that authentic Sichuan stir-fry with its spicy, tangy punch.
Prep Work
Before we start cooking, gather and prepare all ingredients for efficiency. Begin by cubing 1 pound of boneless pork loin into 1-inch pieces for even cooking and tender bites. Next, chop 2 bell peppers and 2 celery stalks into bite-sized pieces to ensure they cook quickly and absorb the bold flavors. Mince 4 garlic cloves and a 1-inch piece of ginger finely to release their aromatic essence when heated.
For the sauces, measure out 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, 1 tablespoon of hoisin sauce, 1 teaspoon of rice vinegar, 1 teaspoon of chili flakes for that signature heat, and 1 teaspoon of sugar to balance the spices. In a separate bowl, set aside ½ cup of unsalted peanuts for crunch. This preparation sets the stage for a seamless stir-fry, maximizing the dish’s vibrant colors and textures.
Marinate
We marinate the pork to infuse it with deep, savory flavors. In a mixing bowl, combine the cubed pork with 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, and the minced ginger and garlic. Toss thoroughly to coat each piece evenly, allowing the marinade to penetrate for at least 15-20 minutes at room temperature or up to 1 hour in the refrigerator for enhanced tenderness.
This step is crucial as it locks in moisture and amplifies the pork’s succulence, preparing it to soak up the spicy Sichuan notes during cooking. If you’re short on time, even a quick 15-minute marinate will deliver noticeable flavor improvements.
Cook
With ingredients prepped, we move to the high-heat stir-frying that defines our Kung Pao Pork Recipe. Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat until it shimmers, then add the marinated pork. Stir-fry for 4-5 minutes until the pork turns golden and aromatic, releasing its savory juices.
Next, add the chopped bell peppers and celery, cooking for another 2-3 minutes until they brighten and slightly soften, infusing the wok with a fresh, crisp contrast. Push the ingredients to the sides and pour in the hoisin sauce, rice vinegar, chili flakes, and sugar mixture. Stir everything together for 1-2 minutes until the sauce thickens and coats the pork and veggies in a glossy, spicy glaze that tantalizes with heat and sweetness. The sizzling sounds and fragrant steam will signal the dish’s readiness, creating an irresistible aroma.
Assemble and Serve
Finally, we assemble the dish to highlight its layered textures and flavors. Stir in the unsalted peanuts for a satisfying crunch that complements the tender pork and crisp vegetables. Taste and adjust seasoning if needed, adding a pinch more chili flakes for extra spice or sugar for balance.
Serve our Kung Pao Pork immediately over steamed rice or noodles to soak up the flavorful sauce, garnishing with fresh green onions if desired. This step ensures every bite delivers a vivid mix of spicy, nutty, and savory sensations, making it a standout meal for any occasion.
Make-Ahead Tips
To make our Kung Pao Pork recipe even more convenient for busy schedules, we suggest preparing components in advance without compromising the dish’s bold, spicy flavors. This approach allows for quick assembly and cooking, perfect for weeknight meals or meal prep routines.
Preparing Ingredients Ahead
We recommend starting with the pork and vegetables, as these form the foundation of our Kung Pao Pork. Marinate the cubed pork (1 pound of boneless pork loin) up to 24 hours in advance. Combine it with soy sauce, Shaoxing wine, garlic, and ginger in a sealed container or zip-top bag, then refrigerate. This step infuses the meat with authentic Sichuan flavors and tenderizes it for superior results.
For vegetables, chop bell peppers and celery ahead of time and store them separately. We advise preparing these 1–2 days in advance to maintain their crunch. Place chopped items in airtight containers in the fridge to prevent oxidation and preserve freshness.
Sauce and Seasonings
Our Kung Pao Pork sauce is another element that benefits from make-ahead preparation. Mix the sauce components—including hoisin sauce, rice vinegar, chili flakes, and sugar—in a bowl or jar up to 3 days ahead. Store it in the refrigerator, and give it a good stir before use to ensure even distribution of flavors. This not only saves time during cooking but also allows the ingredients to meld for a more intense, nutty taste.
Storage and Reheating Guidelines
Proper storage is key to keeping our Kung Pao Pork components fresh and safe. Below, we outline recommended storage times and methods in a simple table for quick reference:
| Component | Storage Method | Recommended Time | Notes |
|---|---|---|---|
| Marinated Pork | Airtight container in fridge | Up to 24 hours | Do not freeze, as it affects texture. |
| Chopped Vegetables | Airtight containers in fridge | 1–2 days | Keep away from ethylene-producing fruits to avoid wilting. |
| Sauce Mixture | Sealed jar in fridge | Up to 3 days | Shake well before using for best results. |
| Cooked Kung Pao Pork | Airtight container in fridge | Up to 3 days | Reheat in a wok over medium heat to restore crispiness. |
When you’re ready to cook, stir-fry the marinated pork first until golden, then add the pre-chopped vegetables and sauce for a seamless process. In our experience, this make-ahead strategy enhances efficiency while delivering the same spicy, savory sensations that make Kung Pao Pork a standout dish.
Conclusion
We’ve loved sharing this Kung Pao Pork recipe with you
It’s a flavorful twist on a classic that brings excitement to any meal
Give it a try and discover how simple ingredients create bold tastes
We’re confident it’ll become a favorite in your kitchen routine
Frequently Asked Questions
What is Kung Pao Pork?
Kung Pao Pork is a spicy, flavorful dish from Sichuan, China, traditionally featuring stir-fried meat with bold seasonings. This version uses tender cubed pork loin instead of chicken, combined with vegetables, peanuts, and a tangy sauce for a nutty, savory kick. It’s perfect for quick weeknight meals or special occasions, offering authentic tastes with simple ingredients.
What ingredients are needed for Kung Pao Pork?
Key ingredients include 1 pound of cubed boneless pork loin, aromatics like soy sauce, Shaoxing wine, garlic, and ginger, vegetables such as bell peppers and celery, unsalted peanuts, and seasonings like hoisin sauce, rice vinegar, chili flakes, and sugar. These create the dish’s signature spicy, savory profile, using fresh, high-quality items for best results.
What tools are required to make Kung Pao Pork?
You’ll need a wok or large skillet for high-heat stir-frying, a chef’s knife and cutting board for prep, measuring cups and spoons for accuracy, mixing bowls for marinating, and a wooden spatula or tongs for stirring. These essentials ensure efficient cooking and authentic texture.
How do you prepare Kung Pao Pork?
Start by cubing and marinating the pork for enhanced flavor. Stir-fry the pork until golden, add vegetables and a sauce mixture of hoisin, rice vinegar, chili flakes, and sugar, then mix in peanuts. Serve over rice or noodles for a spicy, crunchy meal. The process takes about 30 minutes of active cooking.
Can you make Kung Pao Pork ahead of time?
Yes, prepare components in advance for convenience. Marinate pork up to 24 hours ahead, chop vegetables 1–2 days in advance, and mix sauce up to 3 days prior to let flavors meld. Store properly in the fridge to maintain freshness, then stir-fry when ready for fresh-tasting results.
Is Kung Pao Pork spicy?
Yes, it’s known for its bold, spicy flavors from Sichuan origins, using chili flakes and other seasonings. Adjust the heat by reducing chili flakes if desired, while keeping the dish’s signature kick. It’s balanced with savory and nutty elements for a well-rounded taste.
What are some tips for the best Kung Pao Pork?
Marinate pork for tenderness, use high heat for stir-frying to achieve a golden sear, and add peanuts at the end for crunch. Opt for fresh ingredients and don’t overcrowd the pan. For variations, substitute veggies based on preference, and pair with rice to soak up the flavorful sauce.