When it comes to delicious and flavorful dishes, Chinese cuisine has a lot to offer. One of the most popular protein sources in Chinese cooking is pork, which can be cooked in a variety of ways to bring out its rich and tender flavor. From sweet and sour pork to braised pork belly, there are countless recipes that showcase the versatility of this beloved meat.
In this article, we’ll take you on a culinary journey through 18 mouth-watering Chinese pork recipes that will satisfy your cravings and inspire your cooking. Whether you’re in the mood for something spicy and bold or sweet and savory, we’ve got you covered with our collection of authentic and easy-to-make Chinese pork dishes.
Sweet and Sour Pork
A classic Chinese-inspired dish that combines tender pork with a tangy sweet and sour sauce, served with crunchy vegetables and crispy wonton strips.
Ingredients:
– 1 pound pork shoulder or pork loin, sliced into thin strips
– 1/4 cup cornstarch
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow)
– 1 cup sweet and sour sauce (store-bought or homemade)
– 1/4 cup chopped scallions for garnish
– 6-8 wonton strips for serving
Instructions:
1. In a bowl, mix together cornstarch, salt, and pepper. Add the pork slices and toss to coat.
2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the pork and cook until browned, about 3-4 minutes. Remove from the pan and set aside.
3. In the same pan, add the remaining 1 tablespoon of oil. Cook the onion and garlic for 2 minutes, then add the bell peppers and cook until tender, about 5 minutes.
4. Add the cooked pork back into the pan, pouring in the sweet and sour sauce. Stir to combine and cook for an additional 2-3 minutes or until the sauce has thickened slightly.
5. Serve hot with chopped scallions and wonton strips on top.
Cooking Time: About 15-20 minutes.
Char Siu (Chinese BBQ Pork)
A classic Cantonese dish, Char Siu is a sweet and savory barbecue pork recipe that’s perfect for snacking, serving as an appetizer, or using in other dishes.
Ingredients:
– 1 pound boneless pork shoulder or butt
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons hoisin sauce
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
– 1 teaspoon ground white pepper
– 1/4 teaspoon red food coloring (optional)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
Instructions:
1. In a blender or food processor, combine honey, soy sauce, hoisin sauce, rice vinegar, cornstarch, sesame oil, white pepper, and red food coloring (if using). Blend until smooth.
2. Add garlic and ginger to the mixture; blend until well combined.
3. Apply the marinade to the pork shoulder, making sure it’s fully coated. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat a grill or oven to 400°F (200°C).
5. Cook the pork for 15-20 minutes per side, or until caramelized and cooked through.
Cooking Time: 30-40 minutes
Twice-Cooked Pork
This twice-cooked pork recipe yields a tender, juicy, and flavorful dish with a crispy exterior. By cooking the pork twice, you’ll achieve a depth of flavor that’s hard to find in other methods.
Ingredients:
– 2 lbs boneless pork shoulder
– 1/4 cup brown sugar
– 2 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat your oven to 300°F (150°C).
2. In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
3. Rub the spice mixture all over the pork shoulder, making sure it’s evenly coated.
4. Place the pork on a wire rack set over a rimmed baking sheet or a roasting pan.
5. Roast the pork in the oven for 2 hours.
6. Remove the pork from the oven and let it cool to room temperature.
7. Once cooled, slice the pork against the grain into thick slabs.
8. Heat a skillet over medium-high heat and sear the pork slices until crispy, about 3-4 minutes per side.
9. Serve immediately.
Cooking Time: 2 hours (roasting) + 10-15 minutes (searing)
Pork Dumplings (Jiaozi)
Experience the comfort of traditional Chinese cuisine with this easy-to-make pork dumpling recipe. Jiaozi, or Chinese dumplings, are a staple dish in many Asian cultures, filled with savory meat and wrapped in a delicate dough.
Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1 pound ground pork
– 1/4 cup finely chopped cabbage
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a mixing bowl, combine ground pork, chopped cabbage, garlic, soy sauce, and sesame oil. Mix well until all ingredients are fully incorporated.
2. Lay a wonton wrapper on a flat surface. Place a small spoonful of the pork mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle, pressing the edges together to seal the dumpling.
4. Repeat with remaining wrappers and filling.
5. Cook dumplings by steaming or boiling for 8-10 minutes, or pan-frying for 2-3 minutes on each side.
Cooking Time: 15-20 minutes
Enjoy your homemade pork dumplings (Jiaozi)!
Braised Pork Belly (Hong Shao Rou)
A classic Chinese dish, Braised Pork Belly is a labor of love that yields tender, caramelized pork with a rich, savory sauce. This recipe is a simplified version of the traditional method, requiring minimal effort but still delivering impressive results.
Ingredients:
– 2 lbs pork belly (skin removed), cut into 2-inch pieces
– 1/4 cup soy sauce
– 1/4 cup Chinese cooking wine (or dry sherry)
– 2 tbsp sugar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 star anise
– 10 black peppercorns
– 1/4 cup vegetable oil
– 1/4 cup chicken broth
Instructions:
1. In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Add the pork belly pieces and sear until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the remaining 2 tablespoons of oil to the pot. Cook garlic, ginger, star anise, and peppercorns for 1 minute.
4. Add soy sauce, cooking wine, sugar, and chicken broth. Stir until combined.
5. Return pork belly pieces to the pot, ensuring they are submerged in the braising liquid.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 2 hours or overnight.
Cooking Time: 2 hours or overnight
Pork and Chive Stir-Fry
Pork and Chive Stir-Fry Recipe
A flavorful and savory stir-fry that combines tender pork, crunchy chives, and a hint of soy sauce. Perfect for a quick weeknight dinner or as a side dish.
Ingredients:
– 1 lb boneless pork shoulder, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chives, chopped
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Cooked rice or noodles for serving
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the pork and cook until browned, about 3-4 minutes. Remove from pan and set aside.
3. In the same pan, add the onion and garlic. Cook until the onion is translucent, about 2-3 minutes.
4. Add the chives, soy sauce, and oyster sauce (if using) to the pan. Stir-fry for 1 minute.
5. Return the pork to the pan and stir-fry until combined with the sauce, about 1 minute.
6. Season with salt and pepper to taste.
7. Serve hot over cooked rice or noodles.
Cooking Time: 15-20 minutes
Mapo Tofu with Minced Pork
Mapo tofu is a classic Sichuan dish that combines the creamy texture of silken tofu with the spicy kick of chili peppers and savory flavor of minced pork. This recipe adds a rich and depthful element to this beloved dish.
Ingredients:
– 1 block of firm tofu, drained and cut into small cubes
– 1/2 cup of minced pork
– 2 cloves of garlic, minced
– 1 tablespoon of ginger, grated
– 1/4 teaspoon of Sichuan peppercorns, toasted and ground
– 1/4 teaspoon of red pepper flakes
– 2 tablespoons of soy sauce
– 2 tablespoons of Shaoxing wine (or dry sherry)
– 2 tablespoons of cornstarch
– Salt and white pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add the minced pork and cook until browned, breaking it up with a spoon as needed.
3. Add the garlic, ginger, Sichuan peppercorns, and red pepper flakes; stir-fry for 30 seconds.
4. Add the tofu, soy sauce, Shaoxing wine, and cornstarch mixture; stir-fry until the sauce thickens and the tofu is coated.
5. Season with salt and white pepper to taste.
6. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Pork Fried Rice
A classic Chinese dish that combines savory pork with flavorful fried rice, perfect for a quick and satisfying meal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced pork (cooked and seasoned with soy sauce, salt, and pepper)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the pork and cook until browned, breaking it up with a spoon as it cooks.
3. Add the diced onion and minced garlic; stir-fry until the onion is translucent.
4. Add the mixed vegetables and cooked rice to the skillet. Stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
5. Add soy sauce to taste and season with salt as needed.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Pork and Shrimp Wontons
These savory wontons are filled with a combination of juicy pork and succulent shrimp, wrapped in a thin dough wrapper. Serve them as an appetizer or main course, and enjoy the delightful harmony of flavors.
Ingredients:
– 1 package round wonton wrappers (about 20-24 wrappers)
– 1/2 cup ground pork
– 1/4 cup cooked and peeled shrimp
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 clove garlic, minced
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a mixing bowl, combine ground pork, cooked shrimp, soy sauce, oyster sauce (if using), and garlic. Mix well.
2. Lay a wonton wrapper on a clean surface. Place 1 tablespoon of the pork-shrimp mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a triangle, pressing the edges together to seal the filling inside.
5. Repeat with remaining wrappers and filling.
6. Heat about 1-2 inches (2.5-5 cm) of vegetable oil in a large skillet over medium-high heat.
7. Fry wontons until golden brown, about 3-4 minutes per side.
8. Serve hot with your favorite dipping sauce.
Cooking Time: About 10-12 minutes total, including frying and preparation time.
Pork Congee (Zhou)
Congee, a comforting Chinese rice porridge, is often served as a warm, soothing remedy for colds and flu. This Pork Congee recipe adds tender chunks of pork to the classic comfort food.
Ingredients:
– 1 cup uncooked white rice
– 4 cups water
– 2 tablespoons vegetable oil
– 1 pound pork shoulder or belly, cut into 1-inch cubes
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. Heat the oil in a large pot over medium heat. Add the pork and cook until browned, about 5 minutes.
3. Add the garlic and cook for 1 minute.
4. Add the rice and 4 cups of water to the pot. Bring to a boil, then reduce heat to low and simmer for 2 hours or until the rice is creamy and tender.
5. Stir in soy sauce and season with salt to taste.
6. Serve hot.
Cooking Time: 2 hours
Pork and Eggplant Stir-Fry
This savory stir-fry combines tender pork and eggplant with a blend of Asian-inspired flavors, making it a quick and delicious meal for any occasion.
Ingredients:
– 1 lb boneless pork shoulder, sliced into thin strips
– 2 medium eggplants, sliced into 1-inch pieces
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the pork and cook until browned, about 3-4 minutes. Remove from the skillet and set aside.
3. Add the eggplant to the skillet and cook until tender, about 5 minutes.
4. Add the garlic, soy sauce, and oyster sauce (if using) to the skillet. Stir-fry for 1 minute.
5. Return the pork to the skillet and stir-fry until heated through.
6. Season with salt and pepper to taste.
7. Garnish with green onions (if desired).
8. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Pork and Bamboo Shoot Soup
This hearty soup is a staple of Chinese cuisine, perfect for a chilly evening or a comforting meal any time of the year.
Ingredients:
– 1 pound pork boneless shoulder, cut into bite-sized pieces
– 2 stalks bamboo shoots, sliced into thin strips
– 2 cloves garlic, minced
– 1 onion, diced
– 4 cups chicken broth
– 2 tablespoons soy sauce
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large pot over medium-high heat.
2. Add the pork and cook until browned, about 5 minutes.
3. Add the garlic, onion, and bamboo shoots; cook for an additional 2-3 minutes.
4. Pour in the chicken broth and soy sauce; bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until the pork is tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 30-35 minutes
Pork and Mushroom Noodle Soup
Savor the comforting flavors of pork, mushrooms, and noodles in this hearty soup perfect for a chilly evening.
Ingredients:
– 1 pound boneless pork shoulder, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 8 ounces egg noodles
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, cook the pork over medium-high heat until browned, about 5 minutes.
2. Add the mushrooms, onion, and garlic; cook until the vegetables are tender, about 5 minutes.
3. Pour in the chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Cook the egg noodles according to package instructions. Drain and add to the soup pot.
5. Simmer the soup for an additional 2-3 minutes or until the flavors have melded together.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 25-30 minutes
Pork and Cabbage Potstickers
Pork and Cabbage Potstickers: A Delicious Twist on Classic Dumplings
Combine the savory flavors of pork and cabbage with the satisfying crunch of potsticker wrappers for a dish that’s sure to please.
Ingredients:
– 1 pound ground pork
– 1/2 cup finely chopped cabbage
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 20-25 potsticker wrappers
Instructions:
1. In a large bowl, combine ground pork, chopped cabbage, scallions, garlic, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are fully incorporated.
2. Lay a potsticker wrapper on a flat surface. Place about 1 tablespoon of the pork-cabbage mixture in the center of the wrapper.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
4. Heat a large skillet or wok over medium-high heat with about 2 tablespoons of oil. Cook potstickers for 2-3 minutes on each side, until they’re golden brown and crispy.
Cooking Time: About 10-12 minutes total
Pork with Garlic Sauce
This classic recipe combines tender pork with a rich garlic sauce, perfect for serving alongside your favorite sides or as the star of the show.
Ingredients:
– 1 lb boneless pork shoulder or loin, sliced into thin strips
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup chicken broth
– 2 tbsp soy sauce
– 1 tsp ground ginger
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the pork strips and cook for 3-4 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute, or until fragrant.
4. Pour in the chicken broth, soy sauce, and ground ginger. Bring to a simmer and let cook for 2-3 minutes, or until slightly thickened.
5. Add the cooked pork back into the skillet and toss to coat with the garlic sauce.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: Approximately 20-25 minutes.
Pork and Taro Stew
Discover the rich flavors of this traditional Filipino dish, where tender pork and taro root combine to create a hearty and comforting stew.
Ingredients:
– 1 pound pork shoulder or butt, cut into bite-sized pieces
– 2 medium taro roots, peeled and cubed
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 teaspoon ground black pepper
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 1 cup pork broth or water
– Optional: 1 tablespoon soy sauce (for added depth)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add garlic and onion; cook until softened, about 3-4 minutes.
3. Add pork and taro cubes; cook for an additional 5 minutes, or until the meat is browned.
4. Add broth or water, black pepper, and salt. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the pork is tender.
5. Taste and adjust seasoning as needed (if using soy sauce, add it during the last 10 minutes of cooking).
Cooking Time: 45-50 minutes
Pork and Scallion Pancakes
These savory pancakes are a popular street food in China, filled with the sweetness of pork and the pungency of scallions. Perfect as an appetizer or snack.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– 1/4 cup finely chopped scallions (green and white parts)
– 1/2 cup ground pork
– Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine flour, cornstarch, salt, and baking powder.
2. Gradually add lukewarm water to form a dough. Knead for 5 minutes until smooth.
3. Divide the dough into small balls, about the size of a small egg.
4. Roll out each ball into a thin circle, about 1/8 inch thick.
5. Place a tablespoon of ground pork and chopped scallions in the center of each circle.
6. Fold the dough over the filling to form a half-moon shape, and press edges together to seal.
7. Fry the pancakes in hot oil until golden brown, about 3-4 minutes per side.
Cooking Time: 6-8 minutes
Pork with Black Bean Sauce
This recipe combines the rich flavors of pork with the savory goodness of black bean sauce, creating a delicious and easy-to-make dish perfect for any occasion.
Ingredients:
– 1 lb boneless pork shoulder or pork tenderloin
– 1/2 cup black bean sauce (homemade or store-bought)
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– 1 onion, sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the pork with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the pork and cook for 2-3 minutes per side, or until browned.
4. Transfer the pork to a baking sheet and roast for 15-20 minutes, or until cooked through.
5. While the pork is roasting, combine the black bean sauce, soy sauce, and garlic in the same skillet used for cooking the pork. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
6. Serve the pork with the black bean sauce spooned over the top.
Cooking Time: 30-40 minutes
Summary
Discover the rich flavors of China with these 18 mouthwatering pork recipes! From sweet and sour to spicy and savory, this collection has something for everyone. Enjoy classic dishes like Sweet and Sour Pork, Char Siu (Chinese BBQ Pork), and Twice-Cooked Pork, as well as more modern twists like Pork Fried Rice and Mapo Tofu with Minced Pork. Explore the versatility of pork in Chinese cuisine with recipes for braises, stir-fries, dumplings, and more.
Leave a Reply