Kung Pao Pork

What is Kung Pao Pork

Kung Pao pork is a spicy and flavorful dish that has its roots in the Sichuan province of China. It is a dish that is known for its intense heat, which comes from the use of Sichuan peppercorns and dried chili peppers. In this recipe, we will show you how to make Kung Pao pork that is both spicy and savory, with the perfect balance of flavors.

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 chunks
• 1 tbsp soy sauce
• 1/4 tsp black pepper
• 1 tbsp Chinese cooking wine
• 1 tbsp cornflour
• 2 tbsp cooking oil
• 50g cashew nuts
• 1/2 tsp chilli flakes
• 1 red onion, quartered
• 2 cloves garlic, chopped
• 1 bell pepper, roughly cut
• 4 tbsp water
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tsp brown sugar

How to Make Kung Pao Pork

1. Marinate the pork in soy sauce, black pepper, cooking wine, and cornflour for at least 30 minutes. This will let the flavors meld together, creating a rich and savory base.
2. In a wok, heat the cooking oil and fry the cashew nuts until golden. These will add crunch and nuttiness to the dish. Drain and set aside.
3. Using the same wok, fry the chilli flakes, onions, and garlic until fragrant. This trio will add a spicy kick to the dish.
4. Add the marinated pork and stir fry until the pork slightly cooks. Keep an eye on it, you don't want to overcook the pork!
5. Add the bell peppers, water, soy sauce, oyster sauce, and brown sugar. Stir until combined, coating the pork and veggies with the flavorsome sauce.
6. Cover and simmer for 2 minutes, or until the pork is cooked through.
7. Finally, add the cashew nuts and give it a good stir. Voila! Your Kung Pat Pork is ready to be devoured.

Tips for Making Perfect Kung Pao Pork

• Be sure to cut the pork into small pieces to ensure that it cooks evenly.
• Use a wok or large skillet to stir-fry the ingredients quickly and evenly.
• Adjust the amount of chili flakes and Sichuan peppercorns to your liking. If you prefer a milder flavor, use fewer peppers and peppercorns.
• For an extra punch of flavor, marinate the pork for longer or even overnight.
• If you prefer a thicker sauce, dissolve some cornstarch in water and add it to the wok during the simmering step.
• Serve your Kung Pat Pork over a bed of steamed rice or noodles for a complete meal.

Ingredient Substitutes: Making It Work

• Can't find Chinese cooking wine? Use dry sherry or sake as a substitute.
• No oyster sauce? Try using hoisin sauce or fish sauce instead.

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 Pat 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 get creative! You can add broccoli, baby corn, snow peas, or any other veggies you love to enhance the flavors and textures of your Kung Pat Pork.