Or as I like to call it: your new fave weeknight dinner.
Oh Pork Kung Pao. You flavour wonderland of a dish. You easy, yummy 30 minute meal. I love you so much.
A punchy tangle of spicy, zippy flavour with tender pork, crisp vegetables, and crunchy peanuts all doused in a rich, drinkable sauce. It’s the perfect balance of heat, sweet and umami and it is insanely good.
Is Kung Pao spicy? Let me tell you a little story friends…. I ordered Kung Pao at a local restaurant one time and when they gave me the option of how many hot chiles I wanted to add I got a little cocky.
One hot pepper? What do I look like an amateur? Two? Child’s play. Three? Might be a little hot but I’m tougher than the peppers. I’ll take four. Yep. Four. Bad decision. Bad. Decision.
Did I power through and eat it anyway? Of course I stupidly did.
And then I spent a good amount of that night and the next day dealing with raging fire throughout my body in ways that I just don’t feel are appropriate to share. So, in answer to your question… yes it can be spicy… or it can not be. Use your best judgement here.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Pork Kung Pao
Ingredients
For the stir fry:
- 1 package fresh egg noodles
- 3 tbsp oil divided
- 1 1/2 lbs pork tenderloin cut into bite-sized pieces
- 1/2 white onion chopped
- 1 red pepper chopped
- 1 orange pepper chopped
- 3 stalks celery sliced
- 2 green onions cut into 1” pieces
For the sauce:
- 1/3 cup soy sauce
- 1 Tbsp dark soy sauce
- 1/2 cup chicken broth
- 2 Tbsp Chinese cooking wine
- 2 Tbsp brown sugar
- 1 Tbsp chili garlic sauce
- 1 Tbsp sriracha
- 2 garlic cloves minced
- 2 Tbsp fresh ginger grated
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 1 Tbsp cornstarch
- Pinch red pepper flakes
For serving:
- Peanuts
- Cilantro
- Sliced Green Onion
- Sesame seeds
Instructions
Make the sauce:
- In a bowl combine the soy sauce, dark soy sauce, chicken broth, cooking wine, brown sugar, chili garlic sauce, garlic cloves, ginger, rice vinegar, sesame oil, red pepper flakes and cornstarch. Whisk well until completely smooth and no lumps remain.
Cook the noodles:
- Cook the noodles according to the package instructions.
- Drain, rinse with cold water and toss with 1 Tbsp oil. Set aside.
Make the stir fry:
- Heat 2 Tbsp oil in a wok over high heat.
- When it’s hot, add in the pork pieces and leave to cook, undisturbed for about 2 minutes until well browned. Flip and cook another minute or 2.
- Add in the onion, peppers, celery and green onion and toss well.
- Cook, stirring often until slightly softened.
- Add in the sauce and allow to simmer until thickened.
- Add in the noodles and toss well.
- Serve with peanuts and cilantro and sriracha.
Video
Pork Kung Pao recipe ingredients, tips, substitutions:
Pork – I use pork tenderloin, but you can chop up pork chops or pork steaks too.
Onion – white onions are what I use in this recipe.
Bell Peppers – I like to mix up some colours but red, yellow, orange and even green are all good.
Celery – I’m going to have to say that celery is an essential part of this dish. Celery and stir fries are match made in heaven and I don’t know the scientific reason why I just know that it is true.
Soy Sauce – I’m using both regular soy sauce and dark soy sauce because the dark stuff gives a little boost of umami and colour. You can omit it if you don’t have it.
Chinese Cooking Wine – if you don’t have Shaoxing wine you can use regular wine or Mirin.
Storing – keep leftovers for up to 5 days in an airtight container in the fridge.
Pork Kung Pao Recipe Variations:
Protein Swap Version – mix it up by using chicken, shrimp, beef or tofu in place of the pork.
Extra Veggie Version – add in extra veggies like zucchini, mushrooms, broccoli, bok choy, gai lan or snap peas for extra nutrients, colour and taste.
Pork Kung Pao Recipe, how to make it…
Start by making the sauce… grab a bowl and toss in your soy sauces, chicken broth, cooking wine, brown sugar, and chili garlic sauce. Add in the garlic cloves and ginger, followed by rice vinegar, sesame oil, red pepper flakes, and a sprinkle of cornstarch. Whisk it all together like absolutely no lumps in sight.
Next up, the noodles. Follow the package instructions to cook your noodles just right—al dente is perfect for this dish. Once they’re done, drain them, give them a quick rinse with cold water to stop the cooking process, and toss with about 1 tablespoon of oil to keep them from sticking together. Set these aside, knowing they’re about to soak up some epic flavors.
Now, let’s move on to the stir-fry. Heat up 2 tablespoons of oil in a wok over high heat—this is where the magic happens, so you want it smoking hot. When your wok is ready, add in the pork pieces and let them sear undisturbed for about 2 minutes, so they get a gorgeous, golden-brown crust. Then, flip them over and cook for another minute or two until they’re almost cooked through.
Once your pork is looking irresistible, toss in the onions, peppers, celery, and green onions. Give everything a good toss so the veggies mix in nicely with the pork. Stir often as they cook until they’re just starting to soften—still keeping a bit of crunch for that perfect texture.
Now comes the fun part: pour in the sauce you lovingly prepared earlier. Let it simmer for a few minutes until it thickens up and clings to the meat and veggies, creating a glossy, flavor-packed coating. Then, add in your pre-cooked noodles and toss everything together until the noodles are thoroughly coated in that amazing sauce.
To finish off this masterpiece, sprinkle on some crunchy peanuts and fresh cilantro for a burst of color and texture, and don’t forget a drizzle of sriracha for an extra kick if you like it spicy. Dig in and enjoy every delicious bite of this dynamic stir-fry that’s bursting with bold flavors!
if you like this Pork Kung Pao recipe, try serving it with…
- Make these Soy Garlic Chicken Wings for a starter!
- Amp up the veg and serve this Asian Spicy Cucumber Salad on the side.
- Keep it fun and make these Sprinkles Sugar Cookies or this Easiest Ever Chocolate 1/4 Sheet Cake for dessert.
If you like this Pork Kung Pao Recipe let me know what you think in the comments below and please find and follow me on Social Media! Oh, and try my other current fave pork recipe… Slow Cooker Pork Street Tacos with Pineapple and Roasted Jalapeños
