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Kung Pao Pork Recipe

This Kung Pao Pork recipe is a vibrant stir-fry dish that infuses marinated pork with bold flavors, colorful veggies, and a zesty sauce. It’s a lively twist on traditional stir-fry that’s sure to please anyone looking for a high protein meal.

Per serving, Cals: 353 | Prot: 27g | Carbs: 15g | Fat: 15g

A bowl with Kung Pao Pork and green beans on the side.

Amazing stir fry!

Portrait of Ana Frias

I love making stir fry’s at home like this Beef & Broccoli recipe. They’re always quick, nutritious and delicious!

By making them at home (versus eating out) you get to control the amount of oil you cook with and also add as much protein as you want.

This Kung Pao Pork is loaded with lean protein, crispy veggies and a simple sauce you’ll drool for.

OOF I am drooling just thinking about it!

A bowl with Kung Pao Pork and chopsticks grabbing a piece of pork.

Kung Pao is known for its spicy kick. The level of spiciness can be adjusted based on personal preference by controlling the amount of chili peppers or chili sauce used in the recipe.

Ingredients

There are a couple of components to this recipe: the sauce & pork/veggies.

  • To marinate the pork tenderloin you’ll need: light soy sauce, cornstarch, light sesame oil, and black pepper
  • For the stir fry:
    • green onions
    • red & green bell pepper
    • fresh ginger
    • fresh garlic cloves (nothing beats fresh!)
    • roasted peanuts
    • chili peppers (Tien Tsin)
    • Plus the sauce made with: soy & hoisin sauce plus shaoxing wine.
The veggies for this recipe on a table.

Let’s Make Kung Pao Pork

Start by preparing the ingredients First: Stir-frying is a quick process, so have all your ingredients chopped, measured, and ready before you start cooking.

Chunks of fried pork.
  1. Prep the tenderloin by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Cut into small cubes (about half-inch cubes).
  2. In a pan or wok, saute the marinated pork until golden brown over medium-high heat. Transfer to a plate and set aside.
Sauteing vegetables in a wok.
  1. Add the green onions and bell peppers, saute for 2 minutes or until they start to soften.
Adding sauce to the pork and vegetables in the wok.
  1. Add the ginger, garlic, peanuts, and chili pepper. Continue frying for an additional 3-4 minutes. Add the pork back to the pan and mix to integrate.
  2. In a bowl, mix soy sauce, Shaoxing wine, and Hoisin sauce. Then pour into the wok.
Cooking the pork and vegetables in a wok.
  1. Cook for a further 2 minutes and adjust the consistency by adding a couple of tablespoons of water if needed.

Black Circle Skillet Icon.

Helpful Notes

  • Uniform Cutting: Cut vegetables and proteins into uniform sizes to ensure even cooking.
  • Hot Wok/Skillet: Preheat your wok or skillet over high heat until it’s very hot. A hot surface ensures quick cooking and prevents ingredients from steaming.
Kitchen icon

Storing

  • Fridge: Let the kung pao pork cool then store in a sealed container for 3 to 4 days.
  • Freezer: Use freezer-safe containers or heavy-duty freezer bags. It can be kept in the freezer for up to 2 to 3 months.
  • Reheating: If frozen, thaw overnight in the fridge. Reheat in 1-2 minute intervals, stirring in between, until hot. Or heat in a skillet over medium heat, stirring occasionally, until thoroughly heated.
A bowl with Kung Pao Pork and chopsticks grabbing a piece of pork.

Thank you for stopping by!

I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana

Print Recipe:

A bowl with Kung Pao Pork and green beans on the side.

Kung Pao Pork Recipe

This Punk Pao Pork recipe is a vibrant stir-fry dish that infuses marinated pork with bold flavors, colorful veggies, and a zesty sauce. It's a lively twist on traditional stir-fry that's sure to please anyone looking for a high protein meal.
5 from 7 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 353kcal
Author: Ana Frias

Ingredients 

For the marinade

  • 1 pound lean pork tenderloin
  • 2 Tablespoon light soy sauce
  • 1 Tablespoon cornstarch
  • 1 Tablespoon light sesame oil
  • ½ teaspoon black pepper

For the stir fry

  • 4 medium green onions, - cut lengthwise into roughly one-inch pieces
  • ½ large bell red pepper, - roughly chopped
  • ½ large bell green pepper, - roughly chopped
  • 1 inch cube of ginger, - thinly sliced
  • 3 large fresh garlic cloves - minced
  • ½ cup roasted peanuts
  • 4 chili peppers (Tien Tsin), - deseed to reduce spice level

Sauce

  • 1 Tablespoon soy sauce
  • 2 Tablespoons Hoisin sauce
  • 1 Tablespoon Shaoxing wine

Instructions

  • Prep the tenderloin by cutting off any excess fat and the silver skin (the tough part that may cover some of each tenderloin). Cut into small cubes (about half-inch cubes).
  • Marinate the pork by mixing soy sauce, oil, pepper, and cornstarch in a bowl. Leave the pork to marinate while you prepare the rest of the ingredients.

Make the Stir Fry:

  • In a pan or wok, saute the marinated pork until golden brown over medium-high heat. Transfer to a plate and set aside. Add the green onions and bell peppers, saute for 2 minutes or until they start to soften.
  • Add the ginger, garlic, peanuts, and chili pepper. Continue frying for an additional 3-4 minutes. Add the pork back to the pan and mix to integrate.
  • In a bowl, mix soy sauce, Shaoxing wine, and Hoisin sauce. Then pour into the wok.
  • Cook for a further 2 minutes and adjust the consistency by adding a couple of tablespoons of water if needed.

Notes

  • Make this recipe ahead of time, and enjoy it later or the next day. Keep the Kung Pao in an airtight container in the fridge for up to 3 days.

Private Notes

Nutrition

Serving: 1¼ of recipe | Calories: 353kcal | Carbohydrates: 15g | Protein: 27g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 75mg | Sodium: 653mg | Potassium: 247mg | Fiber: 3g | Sugar: 6g

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6 Comments

  1. 5 stars
    Thanks so much for this great recipe – I love making restaurant-style recipes at home, so I can really control how much salt, fat, etc. they have. Oh – and thanks for the tip to keep the sizes of everything uniform so they cook evenly – super helpful!

  2. 5 stars
    This is just as good as anything I’ve ordered in a restaurant, and I always order this. I’m definitely making it again!

  3. 5 stars
    Wow – this kung pow recipe was exactly what I was craving for lunch! I like it extra spice so I even added some chili crisps and it was fantastic!

  4. 5 stars
    Thank you for reading my post! I absolutely love this recipe and I hope you too. Let me know if you have any questions. I’ll be glad to help 🙂