Kung Pao Pork
A flavorful Chinese-inspired stir-fry featuring tender pork, crunchy peppers, and a savory-sweet sauce with a touch of heat, perfect for a quick, satisfying meal.
Ingredients
Instructions
- Combine pork and 2 tablespoons soy sauce; refrigerate for 30 minutes.
- Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and 1/4 cup water; set aside.
- In a wok or large skillet, stir-fry pork and garlic in the olive oil for 3 minutes, or until browned.
- Add red pepper and onion; stir-fry for 3 minutes.
- Add the cornstarch mixture; cook and stir until slightly thickened.
- Add nuts and cook for an additional minute before serving.
Tips & Substitutions
For deeper flavor, marinate the pork longer or overnight. You can substitute the pork with chicken or tofu for a different protein. Adjust the crushed red pepper to your heat preference; for more spice, add fresh chili peppers. If you don’t have extra light olive oil, use vegetable oil instead. This dish pairs well with steamed rice or noodles, perfect for soaking up the sauce.
Serving Suggestions
Serve Kung Pao Pork over a bed of steamed jasmine rice or alongside stir-fried vegetables for a complete meal. Garnish with chopped green onions or sesame seeds for added crunch. This dish also complements well with a side of egg rolls or hot and sour soup, enhancing the flavors of your meal. For a unique twist, try pairing it with Potato Dumplings (Potet Klub).
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Stir frequently until heated through. Avoid microwaving if possible, as it can make the pork tough.
Nutrition & Diet Analysis (per serving)
Each serving of Kung Pao Pork contains roughly 396 calories, with 11g protein, 32g carbohydrates, and 27g fat. It is an excellent source of vitamin C (38% of the Daily Value), protein (22% of the Daily Value), and dietary fiber (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1182mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the pork and sauce in advance. Marinate the pork and store it in the refrigerator. Just before serving, stir-fry the pork and vegetables to maintain freshness. This way, you can enjoy a quick meal without sacrificing flavor.
What can I substitute for soy sauce?
If you're looking for a gluten-free option, you can use tamari instead of soy sauce. For a lower sodium alternative, consider using coconut aminos, which provide a similar umami flavor without the high salt content.
Can I make it vegetarian?
Absolutely! Substitute the pork with tofu or tempeh, and use vegetable broth instead of water in the sauce. This will create a delicious vegetarian version that still retains the rich flavors of Kung Pao Pork, appealing to both vegetarians and meat-eaters alike.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).