Kung Pao Pork

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Servings: 4 servings Difficulty: Intermediate
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Spicy, savory stir-fry with tender pork, crunchy peanuts, and dried chiles
Kung Pao Pork recipe image
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Kung Pao Pork

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 300

Description

This vibrant Kung Pao Pork delivers the classic Sichuan flavor profile of spicy, savory, and slightly sweet in every bite. Tender cubes of pork tenderloin are marinated for maximum juiciness before being flash-seared in a hot wok. The dish comes together quickly, featuring a glossy sauce made from soy sauce, sherry, and vinegar that coats the meat and crisp vegetables perfectly. Dried red chiles provide a gentle heat, while roasted peanuts add a satisfying crunch. It’s an excellent weeknight dinner option that feels restaurant-quality yet is simple enough for home cooks. Serve over steamed rice to soak up the flavorful sauce.

Directions

  1. Combine the sugar, water, 3 tablespoons low-sodium soy sauce, dry sherry, white vinegar, 1 teaspoon cornstarch, dark sesame oil, and salt in a small bowl; stir until well-blended. Set aside.
  2. Trim fat off pork tenderloin and cut into 1-inch cubes.
  3. Combine the pork, 1 tablespoon cornstarch, and 1 tablespoon low-sodium soy sauce in a bowl; stir well. Cover and marinate in refrigerator for 15 minutes.
  4. Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over high heat.
  5. Add dried red chiles; stir-fry for 1 minute or until blackened. Remove from pan with a slotted spoon and set aside.
  6. Add remaining 2 teaspoons vegetable oil and pork mixture to the hot pan; stir-fry for 2 minutes or until pork is browned.
  7. Add green bell pepper, onion, and minced, peeled gingerroot; stir-fry for 1 minute or until vegetables are crisp-tender.
  8. Pour in the sherry mixture; stir-fry for 1 minute or until sauce is thick and bubbly.
  9. Remove from heat; stir in the reserved chiles and unsalted dry roasted peanuts.
  10. Serve immediately over hot cooked rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 300kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 3g15%
Cholesterol 85mg29%
Sodium 850mg36%
Total Carbohydrate 15g5%
Dietary Fiber 2g8%
Sugars 5g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kung pao, pork, stir fry, chinese, spicy, peanuts, quick dinner, wok, soy sauce, ginger, onion, bell pepper, dried chiles, savory, tenderloin, sesame oil, asian cuisine, weeknight meal
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