Kung Pao Pork Stir-Fry with Cashews

What is Kung Pao Pork

Kung Pao pork is a fast Sichuan-style stir-fry built around tender pork, toasted nuts, dried chillies, and the citrusy tingle of Sichuan peppercorns. This version keeps the sweet-savoury balance people expect from weeknight takeout, but the method is tuned for a wok or a regular metal frying pan so the pork browns cleanly instead of steaming.

History of Kung Pao Pork

Kung Pao pork is named after Ding Baozhen, a Qing Dynasty official who lived in the Sichuan province of China. The dish is believed to have originated in the Guizhou province, but it became popular in the Sichuan province during the Qing Dynasty. The dish is named after Ding Baozhen because he was known for his love of spicy food, and the dish was created in his honor.

Ingredients for Kung Pao Pork

• 600g pork, cut into bite-size pieces
• 1 tbsp soy sauce
• 1/4 tsp black pepper
• 1 tbsp Chinese cooking wine
• 1 tsp cornflour
• 1 tsp oil
• 1/8 tsp bicarbonate of soda, optional
• 2 tbsp cooking oil
• 50g cashew nuts or roasted peanuts
• 6 dried red chillies, cut into short pieces
• 1 tsp Sichuan peppercorns, lightly crushed
• 1 tbsp finely chopped ginger
• 1 red onion, cut into petals
• 3 cloves garlic, sliced
• 1 bell pepper, cut into bite-size pieces
• 2 spring onions, cut into short lengths
• 4 tbsp water
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 2 tsp brown sugar
• 2 tsp black vinegar

How to Make Kung Pao Pork

1. Marinate the pork with soy sauce, black pepper, Chinese cooking wine, cornflour, and 1 teaspoon oil for 20 to 30 minutes. If you want extra tenderness, add only a small pinch of bicarbonate of soda.
2. Mix the water, soy sauce, oyster sauce, dark soy sauce, brown sugar, and black vinegar in a small bowl so the sauce is ready to go.
3. Heat 1 tablespoon of oil in a wok or large metal frying pan over high heat. Fry the cashews until golden, then set aside.
4. Add the remaining oil and spread the pork out in a single layer. Let it sear briefly before stirring so it releases from the pan more easily. Cook in batches if your pan is crowded, then remove the pork.
5. Add the dried chillies, Sichuan peppercorns, ginger, onion, and bell pepper. Stir-fry until fragrant and slightly blistered.
6. Add the garlic and spring onions, return the pork, then pour in the sauce. Toss over high heat until the pork is cooked through and the sauce lightly coats everything.
7. Stir in the cashews just before serving so they stay crisp.

Tips for Making Perfect Kung Pao Pork

• Cut the pork into even bite-size pieces so it sears quickly before the inside overcooks.
• A metal pan works well, but heat it properly and avoid moving the pork too early or it will stick.
• Keep the cornflour light. A small amount helps the sauce cling without forming a gummy coating in a frying pan.
• Use bicarbonate of soda sparingly. More is not better here, and too much will make the pork taste soapy.
• Adjust the dried chillies and Sichuan peppercorns to control heat and numbing spice separately.
• Serve the dish with steamed rice and a simple green vegetable for a more balanced plate.

Ingredient Substitutes: Making It Work

• Can't find Chinese cooking wine? Use dry sherry or sake.
• No black vinegar? Use rice vinegar plus a tiny extra pinch of sugar.
• Prefer a more classic finish? Swap the cashews for roasted peanuts.

Nutritional Information: A Healthy Choice

This recipe makes 4 servings, with each serving weighing approximately 250 grams. Based on the ingredients provided, a serving of Kung Pao pork contains approximately:

• 600 calories
• 45g protein
• 35g fat
• 20g carbohydrates

FAQs

Can I use chicken instead of pork?

Absolutely! Feel free to substitute chicken for pork if you prefer.

How spicy is this dish?

The spice level can be adjusted according to your preference. Use more or less chili flakes to suit your taste buds.

Can I use peanuts instead of cashew nuts?

Yes, peanuts are a great alternative and will give a similar crunch and nutty flavor to the dish.

Is it possible to make this dish vegetarian?

Certainly! Substitute tofu or a mix of your favorite veggies for the pork to make a vegetarian version.

Can I make this dish ahead of time and reheat it later?

While it's best served fresh, you can make it ahead of time and reheat it over low heat before serving. However, you may want to add the cashews just before serving to retain their crunchiness.

What other vegetables can I add to this dish?

Feel free to add broccoli, baby corn, or snow peas, but keep the vegetable amount moderate so the pan stays hot enough to stir-fry instead of steam.