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Kung Pao Pork

Kung Pao Pork

⏱ Prep: 10 min ⏱ Cook: 30 min

Ingredients

  • 2 large bs. pork (sliced into small pieces)
  • 10 piece dried red chili
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 medium zucchini (diced)
  • 1 small red bell pepper (diced)
  • 2 tbsp sherry cooking wine
  • 5 tbsp soy sauce
  • 1 tbsp rice vinegar or apple cider vinegar
  • 4 tsp cornstarch
  • 3 tsp granulated white sugar
  • 1.5 tsp sesame oil
  • 3 tbsp water
  • 1 cup canola or peanut oil

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 the ingredients. 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 to medium 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!