Guide To Prepare Pork Neck Recipe Chinese Quick

Posted on

Craving a restaurant-quality stir-fry but short on time? This Kung Pao Pork Neck recipe is your answer. Tender pork bathed in a fiery, sweet, and savory sauce – it’s a flavor explosion in every bite!

This recipe ditches the traditional Kung Pao chicken and uses readily available pork neck, making it a budget-friendly option without compromising on taste.

Char siu pork neck recipe
Char siu pork neck recipe

Here’s everything you need to whip up this delicious dish:


1 pound boneless pork neck, cut into thin strips (around 1/4-inch thick)

  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1/2 teaspoon Shaoxing wine (or dry sherry)
  • 1/4 teaspoon white pepper
  • 2 tablespoons vegetable oil
  • 1/2 red bell pepper, julienned
  • 1/2 green bell pepper, julienned
  • 4 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 1 dried red chili pepper, seeds removed (optional, for extra spice)
  • 1/2 cup unsalted cashews, roasted
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Chinkiang vinegar (or rice vinegar)
  • 1 tablespoon sugar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
  • Chopped scallions, for garnish (optional)
  • Cooked white or brown rice, for serving

  • Directions:

    1. Marinate the Pork: In a bowl, combine the pork strips with cornstarch, soy sauce, Shaoxing wine (or sherry), and white pepper. Toss well and marinate for at least 15 minutes, or up to 30 minutes for extra tender pork.
    2. Prepare the Vegetables: While the pork marinates, julienne the bell peppers and set them aside. Mince the garlic and ginger.
    3. Heat the Wok: Heat the vegetable oil in a wok or large pan over high heat until shimmering.
    4. Sear the Pork: Add the marinated pork and stir-fry for 2-3 minutes, or until just browned on all sides. Remove the pork from the pan and set aside.
    5. Stir-Fry the Vegetables: Add the bell peppers, garlic, ginger, and optional chili pepper to the wok and stir-fry for another minute until fragrant.
    6. Return the Pork: Add the cooked pork back to the wok and toss to combine with the vegetables.
    7. Create the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, Chinkiang vinegar, sugar, and cornstarch slurry.
    8. Thicken the Sauce: Pour the sauce mixture into the wok and bring to a simmer. Cook until the sauce thickens slightly, about 1-2 minutes.
    9. Finish the Dish: Stir in the roasted cashews and toss to coat. Garnish with chopped scallions (optional) and serve immediately over cooked white or brown rice.

    Nutrition Facts (per serving)

    This recipe yields approximately 4 servings. Please note that these are approximate values and may vary depending on the specific ingredients used.

    Calories: 450

  • Fat: 20g
  • Saturated Fat: 6g
  • Cholesterol: 70mg
  • Sodium: 800mg (adjust soy sauce to control sodium intake)
  • Carbohydrates: 30g
  • Sugar: 5g
  • Protein: 40g

  • Conclusion

    Kung Pao Pork Neck is a fantastic alternative to the classic Kung Pao chicken. It’s a quick and easy recipe that delivers on flavor and affordability. The combination of tender pork, vibrant vegetables, and a rich, spicy sauce makes this dish a crowd-pleaser. So next time you’re craving a delicious and satisfying stir-fry, give this recipe a try!

    Frequently Asked Questions (FAQs)

    1. Can I use a different cut of pork?

    Yes, you can substitute the pork neck with other cuts like pork shoulder or thigh. However, these cuts might require slightly longer cooking times to achieve tenderness.

    2. How can I adjust the spice level?

    If you prefer a milder dish, omit the dried chili pepper or use less of it. You can also adjust the amount of chili flakes used in the sauce (if using).

    3. What if I don’t have Shaoxing wine?

    Shaoxing wine adds a touch of depth to the marinade. You can substitute it with dry sherry or simply omit it altogether.