Kung Pao Pork is a classic dish that brings bold flavors and satisfying textures to the table. Originating from Sichuan cuisine, this recipe combines tender pork with a perfect balance of spicy, sweet, and savory notes. The signature kick comes from dried chili peppers and Sichuan peppercorns, delivering that unique numbing heat we love.
We’ve crafted this Kung Pao Pork recipe to be easy enough for weeknight dinners yet impressive enough for guests. With fresh ingredients and a simple stir-fry method, it’s a fantastic way to enjoy authentic Chinese flavors at home. Whether you’re a fan of spicy food or just looking to try something new, this dish is sure to become a favorite in your recipe collection.
Ingredients
To make our Kung Pao Pork truly authentic and bursting with flavor, we carefully select ingredients that balance heat, sweetness, and savoriness. Here’s everything we need for a perfect dish.
Pork
We use tender cuts of pork that absorb the marinade and sauce beautifully. For the best texture, choose:
- 1 lb pork shoulder or pork loin, cut into 1-inch cubes or bite-sized pieces
- Ensure the pork is fresh and trimmed of excess fat for lean, tender results
Marinade
The marinade is crucial for infusing the pork with flavor and achieving tenderness. We prepare it with the following:
| Ingredient | Quantity | Notes |
|---|---|---|
| Soy sauce | 2 tablespoons | Use light soy sauce for color |
| Shaoxing wine | 1 tablespoon | Chinese cooking wine for aroma |
| Cornstarch | 1 tablespoon | Creates silky texture |
| Salt | ½ teaspoon | Enhances flavor |
| White pepper | ¼ teaspoon | Adds subtle heat |
Sauce
The Kung Pao sauce delivers the signature spicy, sweet, and tangy bite. Combine these elements precisely:
| Ingredient | Quantity | Description |
|---|---|---|
| Dark soy sauce | 1 tablespoon | Adds depth and richness |
| Chinkiang vinegar | 1 tablespoon | Chinese black vinegar for tang |
| Sugar | 1 teaspoon | Balances heat with sweetness |
| Hoisin sauce | 1 tablespoon | Enhances umami |
| Chicken broth or water | ¼ cup | Adjusts sauce consistency |
| Cornstarch slurry | 1 teaspoon cornstarch + 2 teaspoons water | Thickens the sauce |
Vegetables and Other Ingredients
These ingredients bring crunch, aroma, and the essential heat that defines Kung Pao Pork:
- 8-10 dried red chili peppers, halved and seeds removed for less intense heat
- 2 teaspoons Sichuan peppercorns, toasted to release fragrant aroma
- 3 green onions, sliced diagonally into 1-inch pieces
- 3 cloves garlic, finely minced
- 1-inch piece fresh ginger, minced
- ½ cup roasted peanuts, for texture and nutty flavor
- 2 tablespoons vegetable oil or peanut oil for stir-frying
By assembling these ingredients, we ensure every bite of our Kung Pao Pork bursts with a harmonious mix of textures and flavors true to Sichuan cuisine.
Tools and Equipment
To master the Kung Pao Pork recipe with authentic flavors and perfect texture, having the right tools and equipment is crucial. Each item plays a specific role in achieving the dish’s bold, balanced character.
Essential Tools for Preparation and Cooking
- Wok or Large Skillet
A well-seasoned wok is ideal for stir-frying. Its high, sloping sides allow us to toss the pork and vegetables evenly while cooking at high heat. If a wok is unavailable, use a large heavy skillet with enough surface area for searing.
- Sharp Chef’s Knife
Precise cuts of pork into uniform bite-sized pieces require a sharp, sturdy knife. This ensures even cooking and ideal texture.
- Cutting Board
Use a clean, stable cutting board for meat and vegetables, ideally separate boards for raw pork and other ingredients to avoid cross-contamination.
- Mixing Bowls
Several bowls are necessary to prepare the marinade, sauce, and cornstarch slurry separately. Consider glass or stainless steel for easy cleaning and durability.
- Measuring Spoons and Cups
Accurate measurements of soy sauce, Shaoxing wine, sugar, and other crucial ingredients ensure consistency and balance of flavors.
- Spatula or Wooden Spoon
A wooden spatula or heat-resistant spoon helps stir ingredients efficiently in the wok without scratching the surface.
Optional but Helpful Equipment
- Mortar and Pestle
For freshly grinding Sichuan peppercorns to release their aromatic oils, enhancing the authentic flavor profile.
- Strainer or Slotted Spoon
Useful for removing dried chili peppers or excess oil after stir-frying, to achieve a cleaner final dish.
Tools and Equipment Summary Table
| Tool/Equipment | Purpose | Why It Matters |
|---|---|---|
| Wok or Large Skillet | Stir-frying pork and vegetables | High heat capacity and even cooking |
| Sharp Chef’s Knife | Cutting pork and vegetables | Precision and uniform bite size |
| Cutting Board | Safe and clean cutting surface | Prevents cross-contamination |
| Mixing Bowls | Preparing marinade and sauce | Organization and easy mixing |
| Measuring Spoons/Cups | Accurate ingredient measurement | Ensures flavor balance |
| Wooden Spatula/Spoon | Stirring during cooking | Protects cookware and efficient stirring |
| Mortar and Pestle | Grinding Sichuan peppercorns | Enhances aroma and authenticity |
| Strainer or Slotted Spoon | Removing chili or excess oil | Cleaner final dish presentation |
By preparing these tools before cooking, we set ourselves up for a smooth, efficient process that brings out the best in our Kung Pao Pork. Each piece of equipment helps us create the vibrant, textured, and spicy dish true to traditional Sichuan cuisine.
Preparation
To achieve authentic Kung Pao Pork flavors, precise preparation is essential. We will guide you through preparing the pork, making the signature sauce, and chopping the vegetables to ensure each component complements the dish perfectly.
Preparing the Pork
Start by selecting tender pork shoulder or loin and cut it into uniform bite-sized pieces, about 1-inch cubes. This ensures even cooking and a satisfying texture.
Next, marinate the pork to infuse flavor and improve tenderness. In a mixing bowl, combine:
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon white pepper
Add the pork pieces to the marinade and toss well to coat. Let it rest for at least 20 minutes at room temperature or refrigerate for up to 1 hour for a deeper flavor infusion.
Making the Sauce
The sauce provides the bold spicy-sweet profile that defines Kung Pao Pork. Prepare the sauce by mixing the following ingredients thoroughly in a small bowl:
| Ingredient | Amount |
|---|---|
| Dark soy sauce | 2 tablespoons |
| Chinkiang vinegar | 1 tablespoon |
| Sugar | 1 tablespoon |
| Hoisin sauce | 1 teaspoon |
| Chicken broth or water | ¼ cup |
| Cornstarch slurry | 1 teaspoon cornstarch + 1 tablespoon water |
Whisk until the sugar and cornstarch dissolve completely. This balanced blend will thicken and coat the pork during stir-frying, delivering the characteristic zing and glaze.
Chopping Vegetables
Precision in chopping vegetables influences both texture and flavor release. Prepare the aromatics and veggies as follows:
- Dried red chili peppers: Cut into thirds; remove seeds if less heat is preferred.
- Sichuan peppercorns: Lightly crush using a mortar and pestle to release their numbing aroma.
- Green onions: Slice into 1-inch pieces, separating the white and green parts.
- Garlic: Mince finely to unlock pungency.
- Ginger: Peel and mince for sharpness.
- Roasted peanuts: Roughly chop for added crunch.
Having these ready before stir-frying allows a smooth workflow and releases layers of flavor quickly.
Tip: Keep your ingredients organized in small bowls for efficient cooking. This mise en place technique ensures timing precision and maintains the vibrant Kung Pao Pork flavor profile.
Cooking Instructions
Follow these detailed steps to create our flavorful Kung Pao Pork. Precise timing and technique bring out the perfect balance of heat, sweetness, and texture.
Stir-Frying the Pork
- Preheat your well-seasoned wok over high heat until it starts to smoke slightly.
- Add 2 tablespoons of vegetable oil and swirl to coat the surface evenly.
- Carefully add the marinated pork cubes in a single layer. Avoid overcrowding to achieve a nice sear.
- Stir-fry for 3-4 minutes until the pork is golden brown and cooked through, stirring constantly to prevent burning.
- Use a slotted spoon to remove the pork from the wok and set it aside on a warm plate.
Cooking the Vegetables
- In the same wok, add another 1 tablespoon of vegetable oil.
- Toss in the dried red chili peppers and Sichuan peppercorns. Stir-fry for 30-45 seconds until fragrant, releasing their essential oils.
- Add the minced garlic and ginger, stirring continuously for 15-20 seconds until aromatic.
- Quickly add the chopped green onions, stir-frying for 20 seconds to maintain their crispness and vibrant color.
Combining Pork, Vegetables, and Sauce
- Return the cooked pork to the wok with the vegetables.
- Stir well to combine ingredients evenly.
- Give the prepared Kung Pao sauce a quick stir and pour it into the wok.
- Continue to stir-fry for another 2 minutes, allowing the sauce to thicken and coat every piece of pork beautifully.
- Add the roasted peanuts, tossing them gently into the mixture for a satisfying crunch.
- Remove immediately from heat to preserve the vibrant texture and flavors.
| Step | Ingredient/Action | Time | Purpose |
|---|---|---|---|
| Stir-fry pork | Pork cubes in oil | 3-4 minutes | Brown and cook pork thoroughly |
| Stir-fry aromatics | Dried chilies, peppercorns | 30-45 seconds | Release essential oils and heat |
| Add garlic, ginger | Minced garlic and ginger | 15-20 seconds | Enhance aroma |
| Stir-fry green onions | Chopped green onions | 20 seconds | Maintain crunch and color |
| Combine sauce and pork | Pour sauce, mix with pork/veggies | 2 minutes | Thicken sauce and coat evenly |
By following these precise steps, we ensure our Kung Pao Pork delivers that signature bold, spicy, sweet, and savory flavor profile with the perfect tender-crisp texture.
Serving Suggestions
To make the most of our Kung Pao Pork, pairing it thoughtfully elevates the dining experience and balances its bold, spicy flavors. Here are our top serving suggestions:
Classic Rice Pairing
Serve Kung Pao Pork over steamed jasmine rice or brown rice. The rice soaks up the sauce perfectly, mellowing the dish’s heat while highlighting its sweet and savory notes. Use about 1 cup cooked rice per serving for a satisfying portion.
Complementary Side Dishes
Add one or more of these sides for a balanced meal:
- Stir-fried garlic bok choy or baby spinach
- Szechuan-style green beans with garlic and chili
- Cucumber salad with rice vinegar and sesame oil to refresh the palate
- Egg drop soup or a light hot and sour soup to start the meal
Garnishes for Flavor and Texture
Top the finished dish with:
- A sprinkle of toasted roasted peanuts for crunch
- Freshly chopped green onions for brightness
- A dash of extra Sichuan peppercorn powder if you love extra numbing spice
Beverage Pairings
Enjoy Kung Pao Pork with beverages that complement its intensity. We recommend:
- A cold light lager or pilsner beer
- A slightly sweet Riesling or Gewürztraminer wine to contrast the heat
- Jasmine tea for a traditional and soothing sip
| Serving Element | Recommendations | Purpose |
|---|---|---|
| Rice | Jasmine, Brown | Soaks sauce, balances spice |
| Vegetable Sides | Garlic bok choy, Szechuan beans, Salad | Adds freshness, texture |
| Garnishes | Roasted peanuts, Green onion, Peppercorn powder | Enhances texture, flavor |
| Beverages | Lager, Riesling, Jasmine tea | Complements bold flavors |
“The key to a memorable meal is balance. Our Kung Pao Pork recipe shines brightest when paired with simple sides and garnishes that enhance without overpowering.”
By combining these serving suggestions with our rich Kung Pao Pork, we create a meal that is authentically bold and satisfyingly complete.
Make-Ahead Tips
To enjoy our Kung Pao Pork recipe with minimal effort on a busy day, preparing key components in advance saves time while preserving the dish’s bold and authentic flavors. Here’s how we can efficiently plan ahead:
Marinate the Pork Early
- Cut pork shoulder or loin into uniform 1-inch cubes.
- Combine with the marinade ingredients: light soy sauce, Shaoxing wine, cornstarch, salt, and white pepper.
- Refrigerate for at least 20 minutes, or up to 4 hours to deepen flavor and tenderness.
“Marinating ahead allows the pork to absorb flavors fully, ensuring tender, juicy bites at cooking time.”
Prepare the Kung Pao Sauce in Advance
- Mix the sauce ingredients: dark soy sauce, Chinkiang vinegar, sugar, hoisin sauce, chicken broth (or water), and cornstarch slurry.
- Store the sauce in an airtight container in the refrigerator for up to 24 hours.
- Bring sauce to room temperature before cooking to help it thicken properly in the wok.
Chop Vegetables and Aromatics
- Dice garlic and ginger finely.
- Slice dried red chili peppers and measure Sichuan peppercorns.
- Chop green onions and roast peanuts.
- Store vegetables and aromatics separately in small airtight containers or ziplock bags.
Table: Recommended Make-Ahead Times for Ingredients
| Ingredient | Make-Ahead Time | Storage Method |
|---|---|---|
| Marinated pork | 20 min to 4 hours | Covered in refrigerator |
| Kung Pao sauce | Up to 24 hours | Airtight container |
| Chopped vegetables | Up to 12 hours | Airtight containers |
| Roasted peanuts | Up to 2 weeks | Airtight container, cool dry place |
Additional Pro Tips
- Use a mortar and pestle to grind fresh Sichuan peppercorns right before cooking for maximum aroma.
- Toast peanuts in advance if unroasted, store in a cool, dry place for added crunch.
- Keep each prep step separate to avoid sogginess and maintain freshness before stir-frying.
By organizing these components ahead, we reduce cooking time dramatically, allowing us to focus on bringing that perfect Kung Pao Pork balance of spicy, sweet, and savory right to the table.
Conclusion
Kung Pao Pork offers a vibrant mix of flavors and textures that bring Sichuan cuisine right to our dinner table. With the right ingredients, tools, and preparation, this dish is both approachable and impressive. Whether we’re cooking for a weeknight meal or entertaining guests, it’s a fantastic way to enjoy bold, authentic Chinese flavors at home.
By mastering this recipe and incorporating thoughtful serving suggestions, we can elevate our meals with a perfect balance of heat, sweetness, and crunch. It’s a dish that invites us to explore new tastes while keeping the cooking process manageable and rewarding. Let’s get cooking and savor every bite of this classic favorite.
Frequently Asked Questions
What is Kung Pao Pork?
Kung Pao Pork is a classic Sichuan dish featuring tender pork cooked with a spicy, sweet, and savory sauce. It includes dried chili peppers, Sichuan peppercorns, and roasted peanuts for bold flavor and crunchy texture.
What cut of pork is best for Kung Pao Pork?
Pork shoulder or pork loin cut into bite-sized, uniform pieces works best. These cuts stay tender and absorb the marinade well.
What ingredients are essential for an authentic Kung Pao Pork sauce?
The sauce typically includes dark soy sauce, Chinkiang vinegar, sugar, hoisin sauce, chicken broth or water, and a cornstarch slurry to balance heat, sweetness, and tang.
How do you prepare the pork for Kung Pao Pork?
Cut pork into 1-inch cubes and marinate for at least 20 minutes with light soy sauce, Shaoxing wine, cornstarch, salt, and white pepper to boost flavor and tenderness.
Which tools are necessary to cook Kung Pao Pork?
A well-seasoned wok or large skillet, a sharp chef’s knife, stable cutting board, mixing bowls, measuring spoons, and a wooden spatula are essential. Optional tools include a mortar and pestle for peppercorns and a strainer.
How should I serve Kung Pao Pork?
Serve it hot over steamed jasmine or brown rice. Complement it with sides like stir-fried garlic bok choy, Szechuan green beans, or cucumber salad, garnished with toasted peanuts and green onions.
Can Kung Pao Pork be made ahead of time?
Yes, marinate the pork, prepare the sauce, and chop vegetables in advance. Store separately in airtight containers and assemble just before cooking to save time and preserve flavors.
What beverage pairs well with Kung Pao Pork?
Light lagers, slightly sweet Rieslings, or traditional jasmine tea complement the dish’s bold, spicy, and savory flavors perfectly.
How do dried chili peppers and Sichuan peppercorns affect the dish?
Dried chili peppers add heat, while Sichuan peppercorns provide a unique numbing sensation and floral aroma, creating the signature bold flavor of Kung Pao Pork.
What makes this Kung Pao Pork recipe suitable for weeknight dinners?
It uses simple ingredients and straightforward steps, with make-ahead options that save time without sacrificing authentic flavor and texture.