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How To Make Kung Pao Pork At Home

How To Make Kung Pao Pork At Home

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Kung Pao pork has a myriad variety of strong flavors. It is a combination of sweet, salty, and savory flavors. Sometimes, it requires the heat of the Sichuan pepper. It is a very delicious dish from Chinese cuisine. It is usually served with rice to elevate the taste of Kung Pao pork.

Most people say Kung Pao pork is the brother of Kung Pao chicken because they are the same but taste different. It is made by frying the pork and then covering it with sauce. It is then combined with sauteed vegetables. This Kung Pao pork goes great with rice.

To make Kung Pao pork, coat the pork with soy sauce and cornstarch and let it rest for 30 minutes. Then, mix soy sauce, water, vinegar, sugar, sherry, cornstarch, and sesame oil in a small bowl. Heat oil in a pan and fry the pork in it. Then, add heat oil to a wok and add veggies, garlic, and spices to it. Also, add the pork and the sauce to it. Cook them until the sauce becomes thick.

This is just an overview of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.

1. Braised Beef– This juicy braised beef recipe is so tender and flavorful. The beef is browned in hot olive oil, then covered in spices, garlic, sauteed onion, and braised in red wine.

2. Rosemary Rabbit– Rosemary rabbit is a great dish with a herby flavor. Rabbit meat tastes similar to chicken meat. Rabbit meat is rich in vitamins, minerals, and protein. It is also low in fat which makes it easy to digest.

3. Pork Lo Mein– Lo mein is a noodle dish that often is confused with chow mein, and many Chinese restaurants further the confusion by using the two names interchangeably.

4. Kung Pao Chicken– Kung pao chicken is a highly addictive stir-fried chicken with the perfect combination of salty, sweet, and spicy flavors.

What’s In The Post

Kung Pao Pork Recipe

Kung Pao pork has a myriad variety of strong flavors. It is a combination of sweet, salty, and savory flavors.

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Pot
Wok
  • 1 ½ cup Pork (sliced)
  • ½ cup Yellow Bell Pepper (diced)
  • 1 Red Bell Pepper (diced)
  • ½ cup Carrot (sliced)
  • ½ cup Celery (diced)
  • 1 Broccoli
  • ½ pound Mushrooms (sliced)
  • ½ cup Onion (diced)
  • 6 teaspoons Cornstarch
  • 2 tablespoons Granulated White Sugar
  • 1 cup Unsalted Peanuts
  • 1 cup Prepared Rice
  • 4 tablespoons Sherry Cooking Wine
  • 9 tablespoons Soy Sauce
  • 2 tablespoons Rice Vinegar
  • 1 teaspoon Sesame Oil
  • 1 cup Cooking Oil
  • 6 tablespoons Water
  • 4 Dried Red Chilies
  • 3 tablespoons Chili Garlic Sauce
  • Add pork, soy sauce, and cornstarch in a large bowl. Mix properly, and let it rest for 30 minutes.
  • In a small bowl, add soy sauce, water, vinegar, sugar, sherry, cornstarch, and sesame oil. Mix them accordingly to make the sauce. Set it aside.
  • In a pot, add oil to heat and fry marinated pork until it will turn brown. Remove everything but save 3 tablespoons oil.
  • In a wok, add the remaining oil and add onion, mushrooms, broccoli, carrot, bell peppers, and celery to it. Also, add garlic, fried pork, peanuts, and chilies. Cook it for 5 minutes.
  • Drizzle the sauce over the pork and fry until it becomes thick.
  • Serve the Kung Pao pork with rice.

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