chinese pork recipes

With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.

Crispy Pork Stir Fry

c. white rice

lb. pork, thinly sliced and cut into 1/4" strips

kosher salt

cornstarch

garlic, chopped

anchovy fillet, chopped

ginger,

brown sugar

soy sauce

black pepper

snow peas, chopped

red bell pepper, cut into 1/4" strips

green onions, chopped

This is one of all time best Chinese recipes I've ever made.  Finally a dish I can make at home that truly tastes like it is from a high quality Chinese restaurant.  It might say four servings, but it fed two hungry guys with no leftovers.  I did double the sauce and used it all.  It was FANTASTIC!  You have to try this, even though it is a bit of prep.  I did the pork strips first and dredged them in corn starch to give them plenty of time.  Much crispier that way.  Anchovy past is a wonderful idea, and can't imagine EVER skipping anchovy for that extra layer of taste.

This is a delicious dish. I doubled sauce, but other than that followed the recipe as written. 
My prep time was a longer than 10 minutes, but cook Rome was about spot on.

This was great and a wonderful change from my usual stir fry.  I left out the anchovy sauce because we don't like fish at all in our house and it still came out great!

I made it tonight using broccoli florets rather than snow peas, added thinly sliced onion, and doubled the garlic. Added more chicken broth to the sauce and included an anchovy. Absolutely delicious!!! The pork was crispy and the sauce was better than any I've had in a restaurant. I'll try it with chicken, beef, and tofu.

This was excellent ! I have never eaten an anchovy nor wanted to, but  based on recommendation I used in my sauce and it was excellent ! I made double the sauce but found I didn’t need it . To ensure crispy pork I cut thin , cover with half 1/3 of cornstarch and let sit . Then I had the remainder and toss right before cooking . This was great !

Instead of the anchovies I used fish sauce

Absolutely amazing!! I doubled the sauce and changed up the veggies a bit! I used tri peppers, baby corn, bok choy, water chestnuts, sugar peas and broccoli then served over rice noodles tossed in the extra sauce! My family said it was better than take out! Huge thumbs up!

Delicious!  I skipped the anchovy and used green beans in place of peas.  Will make this again.

Oh gosh this was yummy! Made with noodles and doubled the sauce so they’d be juicy & it worked out nicely. There’s 2 of us & none left! Thank you! 🙏

It was soooo delicious. I only had half a pound of pork but followed the reviews and kept the sauce amount the same. I am IN LOVE with this recipe. To the sauce, I added some gochujang and oyster sauce and it gave it a bit of kick. It took literally 25 mins and was so easy to make. I would highly recommend.

"Cooked until no longer pink and crispy" is a tad confusing. Great recipe though, thanks.

easy to prepare and very good! so good I made it twice last week and again today.  you don't taste the anchovy at all.

Can’t figure out how to make this dish crispy

A delicious and simple recipe for Chinese Barbecue Pork (Char Siu Pork) which you can make at home with everyday pantry ingredients in just 10 minutes!

Chinese Barbecue Pork (Char Siu Pork)

vegetable oil

sesame oil

runny honey

hoisin sauce

oyster sauce

Chinese five spice powder

runny honey (extra

pork

Place all of the ingredients for the marinade into a bowl and whisk to combine.

Place the pork into a large ziplock freezer bag and pour the marinade inside. Make sure the pork is well-coated in the marinade.

Place the bag into the fridge and leave it to marinate for at least 2-3 hours, or overnight.

When you are ready to roast the pork, take it out of the fridge and let it come to room temperature in the marinade (this will take about 30 minutes).

Preheat the oven to 350°F (180°C) (without fan).

Place a wire rack over a large roasting tray and half fill the tray with boiling water. The rack needs to be high enough so that, when the meat is sitting on top of the rack, the meat should not touch the water. The water helps to create a steam in the oven to cook the pork and to keep it moist.

Do not

Roast the pork for about 30 minutes, basting every 10 minutes or so (see next step).

Meanwhile, pour the reserved marinade into a small saucepan and add the extra 2 tablespoons of honey. Bring the sauce to a boil and simmer gently for a few minutes until the sauce is thick and syrupy. Use this sauce to baste the pork.

After 30 minutes, turn the oven to grill (or broil) mode on high heat. If possible, place the tray as high as possible in the oven under the grill. Baste the pork generously every 3-5 minutes, making sure that it is browning nicely and doesn&#8217;t burn. Once the pork has caramelised nicely, remove the tray from the oven.

Let the pork rest for about 10 minutes before slicing.

This pork looks so juicy and flavorful! Yum!

A wonderful way to cook pork, the chinese flavours are amazing. A great recipe to be able to make this at home.

Mmm.. II am waiting for Summer and grill and chill :) Amazing and mouthwatering photos. Thank you for sharing!

This tenderloin is gorgeously glazed and cooked to perfection! I'm litteraly drooling! I need to try it as soon as I can :)

I made this for my family in Easter Sunday.  It is absolutely delicious and has become a favorite.  Very simple to make and quick to cook.  Couldn't get any better than that

This looks so amazing I am making it this year as an alternative to Turkey for Christmas!

delicious! I've made it twice in 3 weeks already. Thank you

This is amazing, taste beautiful. Would definitely recommend it

I️ just drooled!!! This looks heaven! I want some! YUM!

Wow! This is the best recipe for Char-siu. I prepared it as directed and it is super moist and oh, so flavorful. I sliced it and arranged on a tray with hot mustard for dipping as an Hors D'oeuvres. The guests all raved about how wonderful it was. Not one slice was left!

Tried this recipe a few nights ago - amazing!! I didn't have a wire rack so I roasted it in the pan lined with aluminum foil as suggested. It was easily the best pork I've ever had. I would just suggest making a little more marinade - I ran out while basting. Can't wait to make this again!

I just made this char siu pork did the quick 3 hour marinade and it was spectacular! I will be trying it again with a 24 hr marinade to try the enhanced flavour version... so good definitely reminds me of the authentic china town vendors I love. Thanks a bunch!

What else can i say, except wow oh wow! This was so good. Couldn't find my wire racks so roasted on aluminum foil. Made it with plain white rice and drizzled the extra marinade on the rice and my goodness.... making it again this week!

I make Chinese roast pork frequently with bottled  lee kum kee rib or char sui sauce and Ah-So sauce  but today I used your recipe and added a little Ah-so sauce to the marinade for the red coloring...cant wait to taste it.  Note:  leftovers good for making lo mein or fried rice or even as a side for this dish.

This was amazing! So glad I found it on Pinterest

I've made this twice. It is a wonderful jumping off point. The second time, I added a tablespoon of rice vinegar to balance the sweetness. I only roasted for 25 minutes, and started the basting/broiling process 5 minutes earlier to ensure deep caramelization without overcooking. This is one of my go-to pork recipes now! Thanks for sharing it with us!

Fantastic recipe!!! I’ve made this recipe twice and my family say it is their favorite dish now. The second time I added Sriracha to the marinade. I highly recommend it! A very useful recipe to have.

We just made this as well as your bao buns for dinner tonight and served with quick pickled cucumbers and carrots plus cilantro and green onion. It was fabulous and will go into our rotation for special weekend dinners. The pork was easy! The bao took some time but for a lazy weekend at home they were a fun project. Thanks!

Made this dish twice and both times I followed it to a T and both times were a bust. The pork didn’t turn out the way that it should be. Not sure what I’m doing wrong. Couldn’t get the marinade syrupy it was still pretty watered down. I added more honey but didn’t work. I’ll give it a try a 3rd time.

Great recipe! I would recommend turning the pork over at the very end for a few minutes. I have made this recipe a few times and each I found the center at 150° and the very bottom (only about a 1/4 inch at the thickest part) temping at 135°

Made again today. Fantastic recipe.
Really simple to make.

I cooked this for my family tonight. It was absolutely delicious.  I served it with egg fried rice and stir-fried broccoli and peppers. Everyone loved it. I cooked one 600g joint of meat as that was what I had. I halved all the marinade ingredients and that was actually enough to feed the 4 of us (just).  Next time I will try and get 2 x 1lb joints as my son was looking for seconds!  Thanks for the recipe, from a cook in Scotland.

I have made this and it is beautiful. Am I OK to cook the meat in the morning and reheat sliced with the stir fry veg in the evening.

Have used the recipe countless times and it’s a huge hit every time! Highly recommend giving it a go!

Prawn Stir-Fry Noodles

prawns

egg noodles

olive oil

Carrots, Sliced

Spring Onion, Chopped

pepper, Sliced

for garnish sesame seeds

Tbsp Lee Kum Kee Premium Oyster Sauce

Tbsp Lee Kum Kee Premium Dark Soy Sauce

Tbsp Tomato Ketchup

Cook the noodles, in boiling water for 3-4 mins, or until tender. Drain and set aside.

Heat the oil in a large frying pan or wok and fry the pepper for 3 mins, until starting to soften.

Tip in the noodles and vegetables along with the prawns and toss together. 

Add the sauce mix and heat everything through for 2-3 mins, until piping hot. Garnish with sesame seeds and serve.

Mini Taco Snacks with Steak

steak,

taco tubes

tomato,

½ shallot, shredded

Salt and pepper

Tbsp sunflower oil

coriander

Marinate the steak strips in the   <a title=&quot;Lee Kum Kee Premium Oyster Sauce&quot; href=&quot;products/premium-oyster-sauce&quot;>Lee Kum Kee Premium Oyster Sauce</a>   for about 30 minutes.

Preheat the oven to 180 degrees Celsius and bake the taco tubes until crispy in about 12 minutes.

Make a thin cross on the bottom of the tomato, hold the tomato a view seconds under boiling water, from your boiling water tab or immerse in boiling water. Cut the tomato into squares, remove the seed and cut the tomato into small cubes.

Mix the tomato cubes with the shredded shallot. Pick the coriander and mix it with the tomato and onion mixture. Season with salt, pepper and olive oil.

Heat a dash of sunflower oil in the wok and fry the beef strips until crispy, but still medium inside.

First divide the tomato salsa and then the steak strips over the taco tubes. Garnish with a coriander leaf.

Stir-Fried Scallop and Broccoli with Oyster Sauce

large Scallop, cleaned

Broccoli,

Carrots, sliced

tsp Minced Garlic

Tbsp Lee Kum Kee XO Sauce (optional)

½ tsp cornflour

Tbsp Water

Blanched the scallops in boiling water for 30sec then drain and set aside.

Blanch broccoli and carrot in boiling water for 1 min then drain and set aside.

Saut&eacute; minced garlic in a hot wok with 1 Tbsp oil until fragrant.

Add scallops, broccoli, carrot, sauce mix stir fry for 2 minutes until heated through then serve.

Kung Fu “Fire” Rice

Carrots, diced small

Green peas

Tbsp Vegetable oil

Garlic, minced (optional)

Large eggs

Leftover cooked white rice / microwaveable rice

tsp Lee Kum Kee Chiu Chow Chilli Oil

tsp Lee Kum Kee Premium Dark Soy Sauce

Tbsp Lee Kum Kee Premium Light Soy Sauce

Blanch carrots in simmering water for 2 minutes.

Heat a wok over high heat. Add vegetable oil and swirl oil to coat the wok.

Add carrots and stir-fry for one minute. Then add peas and garlic; cook for about 30 seconds. 

Add eggs; stir quickly to scramble eggs with vegetables.

Stir in cooked rice, breaking up the clumps. Add Chiu Chau Chilli Oil and Premium Dark Soy Sauce and stir and toss rice to coat. 

Lastly, drizzle with Premium Light Soy Sauce and stir for one minute. Remove from heat and serve.

Foxy Fiery Dumplings

(30pcs) White Wonton Pastry Wrappers

Filling

Minced Pork, at least 10% fat

Dried Shiitake Mushroom (soaked

Tbsp Spring Onions, finely chopped

Tsp Lee Kum Kee Pure Sesame Oil

Tbsp Cornflour

Salt

Black pepper, freshly ground

Part A

Tbsp Sesame Paste or peanut butter

Tbsp Hot Water

Tbsp Lee Kum Kee Table Top Oriental Sesame Soy Sauce

Tbsp Lee Kum Kee Seasoned Rice Vinegar

Sugar

Part B

Tbsp Peanut oil

Garlic,

Spring onion, finely sliced

Squeeze out the excess water of the Shiitake Mushroom. Remove and discard the woody stems and dice finely.

Combine all the filling ingredients with 2 Tbsp of the water used to rehydrate mushrooms. Mix well until the meat and vegetables are well combined. 

Place about 1 rounded teaspoon of filling inside each wonton wrapper. 

Brush a little water to the edges of the wrapper and seal it tightly. Repeat until all rappers are used.

In a heat proof bowl, mix hot water with sesame paste. Then add ingredients from Part A.

Add chopped garlic and spring onions on top of the sauce (DO NOT MIX).

Heat the peanut oil in a saucepan. Once the oil is smoking, pour it over the top of the chopped garlic and spring onions, which is still atop of the sauce. Once the oil is added, leave the mix to sit.

Bring a medium-size pot of water to boil and poach the dumplings for about 3 minutes or until they float to the top. Remove and drain and serve with the sauce.

Legend’s Special Butter-Garlic Pasta

Pasta (Spaghetti / Linguine etc)

Unsalted butter, soft

Cook the spaghetti until al dente. Reserve a cup of pasta water and set aside. Drain pasta and set aside.

Heat a pan on low to medium heat and add the soft butter until melted. 

Add the garlic and saut&eacute; until fragrant, then add the oyster sauce. Do not burn the butter.

Add spaghetti and a cup of pasta water. Stir until all liquid has been absorbed and spaghetti is glossy. Serve immediately.

Pa’s Char Siu Bao with Love

Bao Dough

All-purpose flour

¼ tsp Fast-action yeast

Water

Pork mince, at least 10% fat

Carrots, diced small and blanched

Peas, blanched

Tbsp Lee Kum Kee Char Siu Sauce

tsp Lee Kum Kee Pure Sesame Oil

Place the flour, yeast, sugar and salt in a mixing bowl and stir to combine with a pair of chopsticks. Add water one third each time and oil to the mixing bowl until your form a rough dough. When the water is all added, cover the dough and leave it to rest for 20mins.

Transfer the dough to a dusted working surface and leave for 15 minutes (dough should be springy). Wet a clean tea towel and wring out excess water, then dust a clean bowl with flour and transfer the dough to the bowl. Cover with the damp towel and let the dough rest until it doubles in size (2 &frac12; -3 hours).

Whilst dough is resting, combine the ground pork the with seasoning.

Re-dust the working surface and transfer the dough, kneading for 3-5 minutes to remove any air bubbles. Divide the dough into two equal pieces. Roll the dough into a long log, then divide into 12-14 pieces.

Take one dough piece and roll it a few times, until the shape resembles a ball. Press the dough to a round disk and roll it with a rolling pin in a circle. Take 2 Tbsp of the pork mixture and place it into the centre of each wrapper. Hold the bun with one hand and begin sealing the bun with the other hand folding and creating pleats. Repeat with the remaining discs. Then place it in a large container upside down to cover the buns. Let them rest for 15 minutes.

Add water to a large pot and place a steaming rack in the centre. The water should be 1 inch below the rack. Place a clean towel on the rack and carefully transfer the buns in batches leaving one inch apart.

Cover and cook over high heat until the water begins to boil. Then turn to medium-high heat and cook for 10-12 minutes or until the buns are cooked through. Serve warm.

Sichuan Dumplings

tsp Groundnut Oil

tsp Finely Chopped Spring Onions

tsp Roasted Sichuan Pepper corns, Ground

Tbsp Sesame Paste or peanut butter or Hazelnut Paste

Tbsp Sugar

tsp Lee Kum Kee Chilli Garlic Sauce

Chicken Stock

Minced Pork

Chinese dried shiitake mushroom,

Tbsp Spring onions

Egg white

tsp Cornflour

Black Pepper, freshly ground

Soak the mushrooms in a bowl of warm water for about 20 minutes or until they are soft and pliable. Squeeze out the excess water and cut off and discard the woody stems.

Finely chop the mushrooms and combine them with the remaining filling ingredients. Mix well.

Place about 1 rounded teaspoon of filling inside each wonton wrapper.

Add a little water to the sides of the wrapper. Damp the edge with water and seal it tightly.

Top 11 chinese pork recipes recipes from across the web

The most viewed chinese pork recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy Pork Stir Fry

Chinese Barbecue Pork (Char Siu Por...

Prawn Stir-Fry Noodles

Mini Taco Snacks with Steak

Stir-Fried Scallop and Broccoli wit...

Kung Fu “Fire” Rice

Foxy Fiery Dumplings

Legend’s Special Butter-Garlic Past...

Pa’s Char Siu Bao with Love

Sichuan Dumplings

Hong Kong Style Minced Beef With So...

Top 11 chinese pork recipes recipes from across the web

The most viewed chinese pork recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Pork Stir Fry

Chinese Barbecue Pork (Char Siu Por...

Prawn Stir-Fry Noodles

Mini Taco Snacks with Steak

Stir-Fried Scallop and Broccoli wit...

Kung Fu “Fire” Rice

Foxy Fiery Dumplings

Legend’s Special Butter-Garlic Past...

Pa’s Char Siu Bao with Love

Sichuan Dumplings

Hong Kong Style Minced Beef With So...

The most viewed chinese pork recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine