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Kung pao pork on a plate garnished with cucumbers and green beans on the side.
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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.
Course Main Dish
Cuisine Asian
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.

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