Kung Pao Pork

Kung Pao Pork

Serves 4 

Takes 1 hour 


Kung Pao, a dish steeped in the tradition of Chinese cuisine and also holds a revered place on many takeaway menus. Our easy, Sichuan kung pao pork recipe serves as a sensory delight, with sweet yet tangy flavours and a comforting warmth from the Sichuan spice.

This dish is an ideal choice for a weekend ‘fakeaway’ and a wonderful way to enjoy the Luna New Year celebrations. Belly pork lends itself fabulously to this dish, with the intermuscular fat rendering down, creating soft and succulent meat that cuts through the robust flavours of the sauce. Once your station is setup , the cooking process is rather simple and swift, allowing you to enjoy this delicious dish in no time at all.


1. Begin by setting a frying pan on a medium to high heat, pour in the peanuts and toast until golden. Set aside for later.
2. Mix together the ingredients for the marinade and pour over the pork chunks. Allow to marinate for at least 30 minutes, ideally 1 hour.
3. While the pork is marinating, crush the Sichuan peppercorns in a pestle and mortar until powder-like. Transfer to a small bowl and set aside for later.
4. Mix all the ingredients for the sauce together and set aside.
5. Place a handful of ice cubes into a bowl and pour in cold water, add in the sliced spring onions, this will help them curl up for a rather attractive garnish.
6. Set a large, deep pan onto a high heat and pour in 2 tbsp vegetable oil, once hot add in the marinated pork and fry until browned on all sides. (you may have to do this in batches depending on the size of your pan). Once all browned, set aside.
7. Turn the heat down to medium and in the same pan, pour 1 more tbsp vegetable oil if needed then add the peppers, fry for 2 minutes until softened, tip in the garlic and cook until fragrant.
8. Add the browned pork and turn the heat up to high, fry everything together for 5 minutes. Using your finger, re-mix the sauce ingredients together – the corn starch will have sunk to the bottom of the bowl so you will need to loosen this again and pour into the pan with the pork and peppers.
9. Add the Sichuan powder and stir well to combine everything together. You should see the sauce react to the heat and begin to thicken to a sticky sauce. Add in the toasted peanuts at this stage if using and stir again to combine.
10. Serve immediately – we like to pair this with steamed jasmine rice. Drain the spring onions, you should see they have now curled up nicely. Garnish with the onions and chopped coriander, finish with a sprinkling of sesame seeds. Enjoy!


For the marinade:
• 1kg boneless pork belly, sliced into 2cm pieces
• 2 tbsp shaoxing rice wine • 2 tbsp vegetable oil
• 1 tsp salt • 1 tsp white pepper
• 1 tbsp corn starch

For the sauce:
• 2 tbsp dark soy sauce
• 2 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 1 tsp MSG (optional)
• 2 tsp brown sugar
• 2 tsp ginger paste
• 1 tsp dried chilli flakes
• 4 tbsp water
• 2 tbsp corn starch

Other ingredients:
• 2 tbsp vegetable oil
• 4 garlic cloves, peeled and thinly sliced
• 1 large red pepper, cut into medium chunks
• 1 large green pepper, cut into medium chunks
• 1 red chilli, thinly sliced
• 2 tsp Sichuan pepper corns
• 2 tbsp peanuts, shelled (optional)
• 2 spring onions, thinly sliced lengthways for garnish
• Handful of coriander, roughly chopped • Handful of sesame seeds, for garnish (optional)