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
  • ½ teaspoon sesame oil
  • 3 tablespoons water
  • 1 cup canola or peanut oil

Cooking Instructions:

  1. In a large bowl, combine pork, 2 tablespoons soy sauce, and 2 teaspoons cornstarch. Mix well and let it stand for 1 hour.
  2. 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 theingredients. Set aside.
  3. Heat the cooking oil in a deep cooking pot.
  4. Once the oil is hot, deep fry the marinated pork until the color turns light tomedium brown. Remove the pork from the pot and put in a plate lined with paper towel. The paper towel will absorb the oil.
  5. In a wide pan or wok, re-use 3 tablespoons of cooking by heating it up. Saute the bell pepper, zucchini, ginger, and garlic.
  6. Add the fried pork, peanuts, and chili. Continue to cook for 4 minutes.
  7. Pour-in the sauce. Stir fry to distribute the ingredients. Continue to cook until the texture becomes thick.
  8. Transfer to a serving plate.
  9. Serve. Share and enjoy!

Source: panlasangpinoy.com
Image: http://www.yingskitchen.com/

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