20 Spicy Asian Pork Recipes Delicious

Looking to spice up your dinner routine with something irresistibly flavorful? Dive into our roundup of 20 Spicy Asian Pork Recipes that promise to deliver a delicious punch to your palate. From quick weeknight meals to slow-cooked comfort dishes, these recipes are sure to inspire your next culinary adventure. Keep reading to discover your new favorite way to enjoy pork with an Asian twist!

Spicy Korean Pork Bulgogi

Venturing into the world of Korean cuisine can be as exciting as it is delicious, especially when you start with something as flavorful as Spicy Korean Pork Bulgogi. This dish combines the perfect balance of heat, sweetness, and umami, making it a must-try for anyone looking to expand their culinary horizons.

Ingredients

• 1.5 lbs pork shoulder, thinly sliced (freeze for 30 minutes for easier slicing)
• 1/4 cup soy sauce (use low-sodium for better control over saltiness)
• 2 tbsp gochujang (Korean chili paste, adjust for spice preference)
• 2 tbsp brown sugar (or honey for a deeper flavor)
• 1 tbsp sesame oil (toasted for extra aroma)
• 3 cloves garlic, minced (fresh is best for vibrant flavor)
• 1 tsp ginger, grated (peel with a spoon for less waste)
• 1 tbsp vegetable oil (or any neutral oil with high smoke point)
• 1/2 onion, thinly sliced (use mandoline for uniform pieces)
• 2 green onions, chopped (reserve some for garnish)
• 1 tsp sesame seeds (for garnish, toast lightly for nuttiness)

Instructions

1. In a large bowl, whisk together soy sauce, gochujang, brown sugar, sesame oil, garlic, and ginger until smooth.
2. Add the thinly sliced pork to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the marinated pork and onions to the skillet, spreading them out in a single layer. Cook without stirring for 2-3 minutes to allow a caramelized crust to form.
5. Stir the pork and onions, then continue to cook for another 4-5 minutes, or until the pork is fully cooked and slightly charred at the edges.
6. Sprinkle with chopped green onions and sesame seeds before serving.

Perfectly cooked Spicy Korean Pork Bulgogi should be tender with a slightly crispy edge, offering a harmonious blend of spicy, sweet, and savory flavors. Serve it over steamed rice with a side of kimchi for an authentic Korean meal experience.

Thai Basil Pork Stir Fry

Zesty and vibrant, this Thai Basil Pork Stir Fry is a quick and flavorful dish that brings the essence of Thai cuisine right to your kitchen. Perfect for a weeknight dinner, it combines ground pork with fresh basil and a savory sauce for a meal that’s both satisfying and easy to make.

Ingredients

• 1 lb ground pork
• 2 cups fresh Thai basil leaves (packed, or substitute with sweet basil)
• 3 cloves garlic, minced (about 1 tbsp)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 tbsp oyster sauce
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sugar
• 1/2 tsp crushed red pepper flakes (adjust to taste)
• 1/4 cup water

Instructions

1. Heat a large skillet or wok over medium-high heat (about 375°F) and add the vegetable oil.
2. Add the minced garlic to the skillet and stir for about 30 seconds until fragrant, being careful not to burn it.
3. Increase the heat to high and add the ground pork, breaking it apart with a spatula. Cook for 4-5 minutes until no longer pink.
4. While the pork cooks, mix the oyster sauce, soy sauce, sugar, and red pepper flakes in a small bowl.
5. Once the pork is cooked, pour the sauce mixture over the pork and stir to combine evenly.
6. Add the water to the skillet and stir, allowing the mixture to simmer for 2 minutes to thicken slightly.
7. Turn off the heat and stir in the Thai basil leaves until wilted, about 1 minute.

Now, the Thai Basil Pork Stir Fry is ready to serve. The dish boasts a perfect balance of savory, sweet, and spicy flavors, with the fresh basil adding a peppery note. Serve it over steamed jasmine rice or with a side of crisp vegetables for a complete meal.

Vietnamese Caramelized Pork Bowls

Begin by exploring the rich flavors of Vietnamese cuisine with this easy-to-follow recipe for caramelized pork bowls, a dish that perfectly balances sweet and savory notes with a hint of umami.

Ingredients

• 1 lb pork shoulder, thinly sliced (for quicker cooking)
• 3 tbsp fish sauce (adjust to taste)
• 2 tbsp sugar (for caramelization)
• 1 tbsp minced garlic (fresh is best)
• 1 tbsp minced shallot (adds depth)
• 1/2 cup water (to adjust sauce consistency)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Heat vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and shallot to the skillet, sautéing until fragrant, about 30 seconds, to avoid burning.
3. Increase heat to medium-high, add pork slices in a single layer, and sear until lightly browned, about 2 minutes per side.
4. Sprinkle sugar evenly over the pork, stirring to coat, and cook until the sugar melts and caramelizes, about 3 minutes.
5. Pour in fish sauce and water, stirring to combine, then reduce heat to low and simmer for 10 minutes, allowing flavors to meld.
6. Season with black pepper, stir, and cook for an additional 2 minutes. Tip: If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
7. Remove from heat and let rest for 5 minutes before serving. Tip: The pork will continue to absorb the sauce as it rests.

Velvety tender pork with a glossy, caramelized coating awaits in this dish. Serve over steamed rice with pickled vegetables for a contrasting crunch and tang, or wrap in lettuce leaves for a fresh, hands-on experience.

Chinese Sweet and Sour Pork

Over the years, Chinese Sweet and Sour Pork has become a beloved dish in many households, offering a perfect balance of tangy and sweet flavors. Today, we’ll guide you through creating this classic dish with a methodical approach, ensuring even beginners can achieve delicious results.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes (for tenderness)
• 1/2 cup cornstarch (for coating, ensures crispiness)
• 1/4 cup vegetable oil (or any neutral oil, for frying)
• 1/2 cup white sugar (adjust to taste)
• 1/4 cup ketchup (for the sweet and sour base)
• 2 tbsp soy sauce (adds depth of flavor)
• 1/4 cup white vinegar (for tanginess)
• 1/2 cup pineapple chunks (with juice, adds sweetness)
• 1 bell pepper, cut into 1-inch pieces (for color and crunch)
• 1 onion, cut into 1-inch pieces (for sweetness)

Instructions

1. In a large bowl, coat the pork cubes evenly with cornstarch, shaking off any excess.
2. Heat the vegetable oil in a large skillet over medium-high heat (350°F) until shimmering.
3. Carefully add the pork cubes to the skillet, ensuring they are not overcrowded, and fry until golden brown and crispy, about 4-5 minutes per side. Tip: Work in batches if necessary to maintain oil temperature.
4. Remove the pork and set aside on a paper towel-lined plate to drain excess oil.
5. In the same skillet, reduce heat to medium and add sugar, ketchup, soy sauce, and vinegar, stirring constantly until the sugar dissolves and the mixture thickens slightly, about 2 minutes. Tip: Adjust the sweetness or tanginess by adding more sugar or vinegar as preferred.
6. Add the pineapple chunks (with juice), bell pepper, and onion to the skillet, cooking until the vegetables are just tender, about 3-4 minutes.
7. Return the fried pork to the skillet, tossing gently to coat evenly with the sauce and heat through, about 2 minutes. Tip: For extra crispiness, serve immediately after coating.

Enjoy the delightful contrast of crispy pork coated in a glossy, vibrant sauce, with the sweetness of pineapple and the crunch of fresh vegetables. This dish pairs wonderfully with steamed rice or can be served over a bed of noodles for a satisfying meal.

Japanese Pork Tonkatsu

Very few dishes offer the satisfying crunch and savory depth of Japanese Pork Tonkatsu, a beloved comfort food that’s surprisingly simple to master at home. Let’s break down the process into manageable steps, ensuring even beginners can achieve that perfect golden crust and juicy interior.

Ingredients

• 2 pork loin chops, 1 inch thick (ensure they’re at room temperature for even cooking)
• 1 cup panko breadcrumbs (for extra crispiness, toast lightly before using)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten (add a splash of water for easier coating)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• Oil for frying, about 1 inch deep in pan (use vegetable or canola oil for high smoke point)

Instructions

1. Season the pork chops evenly with salt and pepper on both sides.
2. Dredge each chop in flour, shaking off any excess to ensure a thin, even layer.
3. Dip the floured chops into the beaten eggs, allowing any excess to drip off.
4. Coat the chops thoroughly with panko breadcrumbs, pressing gently to adhere.
5. Heat oil in a deep skillet to 350°F over medium heat, checking with a thermometer for accuracy.
6. Fry the chops for about 5-6 minutes on each side, or until deep golden brown and internal temperature reaches 145°F.
7. Transfer to a wire rack set over a baking sheet to drain, avoiding sogginess.

Resting the Tonkatsu for a few minutes before slicing ensures the juices redistribute, offering a moist bite every time. Serve with a side of shredded cabbage and tonkatsu sauce for a traditional touch, or get creative by slicing it over curry rice for a hearty meal.

Filipino Pork Adobo

Here’s how to master the savory and tangy flavors of Filipino Pork Adobo, a dish that’s as comforting as it is flavorful. Let’s break down the process into simple, manageable steps to ensure your adobo turns out perfectly every time.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch cubes (for tender bites)
• 1/2 cup soy sauce (use low-sodium if preferred)
• 1/2 cup white vinegar (apple cider vinegar works too)
• 1 cup water (adjust as needed for desired sauce consistency)
• 5 garlic cloves, minced (more for extra flavor)
• 1 tsp whole black peppercorns (lightly crushed for better aroma)
• 3 bay leaves (remove before serving)
• 1 tbsp cooking oil (or any neutral oil)

Instructions

1. Heat oil in a large pot over medium heat. Add the pork cubes and brown on all sides, about 5 minutes. This step adds depth to the dish’s flavor.
2. Add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic to avoid bitterness.
3. Pour in the soy sauce, vinegar, and water. Add the peppercorns and bay leaves. Stir to combine all ingredients.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the pork is tender. Stir occasionally to prevent sticking.
5. Once the pork is tender, uncover and increase the heat to medium-high. Let the sauce reduce for about 10 minutes, or until it thickens to your liking. This concentrates the flavors.
6. Remove the bay leaves and adjust the seasoning if necessary. Serve hot over steamed rice.

Zesty and rich, this Pork Adobo boasts a perfect balance of savory and tangy notes, with meat so tender it falls apart at the touch of a fork. For a twist, try serving it with a side of pickled vegetables to cut through the richness.

Indonesian Pork Satay

Welcome to the world of Indonesian cuisine with this simple yet flavorful Pork Satay recipe. Perfect for beginners, this dish combines tender pork with a rich, aromatic marinade, grilled to perfection.

Ingredients

• 1 lb pork loin, cut into 1-inch cubes (for even cooking)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp brown sugar (adjust to taste)
• 2 cloves garlic, minced (fresh is best)
• 1 tsp ground coriander (toast whole seeds for more flavor)
• 1/2 tsp ground turmeric (adds color and earthiness)
• 1 tbsp vegetable oil (or any neutral oil)
• Bamboo skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. In a bowl, combine soy sauce, brown sugar, garlic, coriander, and turmeric to create the marinade.
2. Add pork cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) for optimal cooking.
4. Thread marinated pork onto soaked skewers, leaving a small space between each piece for even heat distribution.
5. Brush the grill grates with vegetable oil to prevent sticking, then place skewers on the grill.
6. Grill skewers for 3-4 minutes per side, or until pork is nicely charred and reaches an internal temperature of 145°F.
7. Let skewers rest for 5 minutes before serving to allow juices to redistribute.

Absolutely delightful, these Pork Satay skewers offer a juicy interior with a slightly charred exterior, bursting with sweet and savory flavors. Serve them over a bed of steamed rice or with a side of peanut sauce for an extra layer of indulgence.

Malaysian Pork Rendang

Begin your culinary journey with Malaysian Pork Rendang, a dish that’s as rich in flavor as it is in tradition. This step-by-step guide will walk you through creating this aromatic masterpiece, ensuring even beginners can achieve delicious results.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch cubes (for tender bites)
• 1 can (14 oz) coconut milk (shake well before opening)
• 1/4 cup vegetable oil (or any neutral oil)
• 2 tbsp tamarind paste (adds a tangy depth)
• 1 tbsp sugar (adjust to taste)
• 1 tsp salt (adjust to taste)
• 5 kaffir lime leaves, torn (for fragrance)
• 1 lemongrass stalk, bruised (releases aroma)
• 1 cup water (as needed for consistency)

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add pork cubes to the pot, browning on all sides for 5 minutes to lock in juices.
3. Stir in coconut milk, tamarind paste, sugar, and salt, bringing the mixture to a gentle simmer.
4. Add kaffir lime leaves and lemongrass, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally to prevent sticking.
5. After 1.5 hours, uncover and increase heat to medium. Cook for another 30 minutes, adding water if necessary, until the sauce thickens and coats the pork.
6. Remove from heat once the pork is tender and the sauce is rich and dark, about 2 hours total cooking time.

This rendang boasts a melt-in-your-mouth texture with layers of spicy, sweet, and tangy flavors. Serve it over steamed rice or with crusty bread to soak up the luxurious sauce.

Singaporean Pork Rib Soup

Yearning for a comforting bowl of soup that’s both hearty and aromatic? Singaporean Pork Rib Soup is a flavorful journey, blending tender ribs with a symphony of spices and herbs. Let’s dive into creating this soul-warming dish, step by step.

Ingredients

• 2 lbs pork ribs, cut into individual ribs (ask your butcher to do this for ease)
• 8 cups water (for a richer broth, consider using chicken stock)
• 1 tbsp vegetable oil (or any neutral oil)
• 4 cloves garlic, minced (fresh is best for maximum flavor)
• 1 inch ginger, sliced (peeling is optional based on preference)
• 1 tbsp white peppercorns, lightly crushed (adjust to taste for spice level)
• 1 tsp salt (adjust to taste)
• 2 tbsp soy sauce (for depth, use dark soy sauce if available)
• 1 bunch cilantro, chopped (for garnish, adds a fresh contrast)

Instructions

1. In a large pot, heat the vegetable oil over medium heat (about 300°F) until shimmering.
2. Add the minced garlic and sliced ginger, sautéing for 1-2 minutes until fragrant but not browned.
3. Introduce the pork ribs to the pot, searing each side for 2-3 minutes to develop flavor.
4. Pour in the water or chicken stock, ensuring the ribs are fully submerged. Bring to a boil.
5. Once boiling, reduce the heat to low, skimming off any foam that rises to the surface for a clearer broth.
6. Add the crushed white peppercorns and salt, then cover and simmer for 1.5 hours, checking occasionally.
7. After simmering, stir in the soy sauce, adjusting the seasoning if necessary.
8. Serve hot, garnished with chopped cilantro for a burst of color and freshness.

Marvel at the tender pork ribs that effortlessly fall off the bone, swimming in a broth that’s both spicy and soothing. This soup pairs wonderfully with steamed rice or can be enjoyed as is for a lighter meal.

Cambodian Pork and Green Bean Stir Fry

Preparing a flavorful Cambodian Pork and Green Bean Stir Fry is simpler than you might think, and it’s a fantastic way to bring a taste of Southeast Asia to your kitchen. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb pork loin, thinly sliced (for quicker cooking)
• 2 cups green beans, trimmed and cut into 2-inch pieces (fresh is best for crunch)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sugar (balances the savory flavors)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic to the hot oil, stirring constantly for about 30 seconds until fragrant but not browned.
3. Increase the heat to high and add the thinly sliced pork loin, spreading it out in the pan to ensure even cooking. Stir-fry for 3-4 minutes until the pork is no longer pink.
4. Toss in the green beans, continuing to stir-fry for another 4-5 minutes until they’re bright green and slightly tender but still crisp.
5. Reduce the heat to medium and add the soy sauce, sugar, and black pepper, stirring well to coat the pork and green beans evenly. Cook for an additional 2 minutes to meld the flavors.
6. Remove from heat and let it sit for a minute before serving to allow the flavors to deepen.

Best enjoyed hot, this stir-fry offers a delightful contrast between the tender pork and the crisp green beans, with a savory-sweet sauce that’s irresistibly flavorful. Serve it over steamed jasmine rice or alongside a fresh cucumber salad for a complete meal.

Laotian Larb Pork Salad

Creating a Laotian Larb Pork Salad is simpler than you might think, and it’s a fantastic way to bring the vibrant flavors of Laos into your kitchen. Let’s break down the process into manageable steps to ensure your salad is as authentic and delicious as possible.

Ingredients

• 1 lb ground pork (for a leaner option, try ground chicken)
• 2 tbsp fish sauce (adjust to taste)
• 1 tbsp lime juice (freshly squeezed for best flavor)
• 1 tsp sugar (to balance the acidity)
• 1/2 cup chopped mint leaves (adds freshness)
• 1/2 cup chopped cilantro (for a herby kick)
• 1/4 cup sliced green onions (for a mild onion flavor)
• 1 tbsp toasted rice powder (for crunch and nuttiness)
• 1-2 Thai chilies, finely chopped (adjust for heat preference)
• 1 head of lettuce, leaves separated (for serving)

Instructions

1. Heat a large skillet over medium-high heat. Add the ground pork, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
2. While the pork cooks, in a small bowl, whisk together the fish sauce, lime juice, and sugar until the sugar dissolves. Set aside.
3. Once the pork is cooked, remove from heat and drain any excess fat. Let it cool slightly.
4. In a large mixing bowl, combine the cooked pork, mint, cilantro, green onions, toasted rice powder, and Thai chilies. Pour the dressing over and toss well to combine.
5. Serve the larb on a platter with lettuce leaves on the side for wrapping. Tip: For extra crunch, add more toasted rice powder on top before serving.

Offering a perfect balance of spicy, sour, and savory, this Laotian Larb Pork Salad is best enjoyed fresh. The crisp lettuce wraps complement the flavorful pork mixture, making each bite a delightful contrast of textures and temperatures.

Burmese Pork Curry

Kickstart your culinary adventure with this Burmese Pork Curry, a dish that marries tender pork with a rich, aromatic sauce. Perfect for beginners, this recipe guides you through each step to ensure a flavorful outcome.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes (for tenderness)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped (adds sweetness)
• 3 garlic cloves, minced (for depth of flavor)
• 1 tbsp ginger, grated (adjust to taste)
• 2 tbsp curry powder (use a quality brand for best results)
• 1 can (14 oz) coconut milk (for creaminess)
• 1 cup water (adjust as needed for consistency)
• Salt, to taste (start with 1/2 tsp)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion, sautéing until translucent, roughly 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder over the onion mixture, stirring well to coat and toast the spices for about 30 seconds.
5. Add the pork cubes to the pot, browning on all sides, approximately 5 minutes, to seal in the juices.
6. Pour in the coconut milk and water, bringing the mixture to a gentle boil before reducing to a simmer.
7. Cover the pot and let the curry simmer on low heat for 1.5 hours, or until the pork is fork-tender, stirring occasionally.
8. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

Zesty and hearty, this Burmese Pork Curry boasts a melt-in-your-mouth texture with layers of spice and creaminess. Serve it over steamed jasmine rice or with a side of pickled vegetables for a contrasting crunch.

Taiwanese Braised Pork Rice

One of the most comforting dishes you can make at home is Taiwanese Braised Pork Rice, a flavorful and hearty meal that’s perfect for any day of the week. Let’s break down the process into simple, manageable steps to ensure your dish turns out perfectly.

Ingredients

• 1 lb pork belly, cut into 1-inch pieces (for richer flavor, leave the skin on)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for maximum flavor)
• 2 shallots, thinly sliced (adds a sweet depth)
• 1/4 cup soy sauce (adjust to taste)
• 2 tbsp dark soy sauce (for color and depth)
• 1 tbsp sugar (balances the saltiness)
• 1/2 cup water (or more as needed)
• 2 hard-boiled eggs, peeled (optional, for serving)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the pork belly pieces and sear until all sides are golden brown, about 5 minutes total. Tip: Do not overcrowd the pot to ensure even browning.
3. Stir in the minced garlic and sliced shallots, cooking until fragrant, about 1 minute. Tip: Keep the heat medium to prevent burning.
4. Pour in the soy sauce, dark soy sauce, and sugar, stirring to coat the pork evenly.
5. Add the water, bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. Tip: Check the liquid level halfway through, adding more water if necessary.
6. After 1 hour, uncover and increase the heat to medium. Simmer until the sauce thickens, about 10 minutes.
7. Serve the braised pork over steamed rice with a hard-boiled egg on the side if desired.

Unbelievably tender and rich, this Taiwanese Braised Pork Rice melts in your mouth with a perfect balance of savory and sweet. For an extra touch, garnish with chopped green onions or a sprinkle of sesame seeds before serving.

Hong Kong Style Char Siu

Kickstart your culinary adventure with Hong Kong Style Char Siu, a beloved Cantonese barbecue pork that’s as fun to make as it is to eat. This guide will walk you through each step, ensuring you achieve that perfect balance of sweet, savory, and smoky flavors.

Ingredients

• 1.5 lbs pork shoulder, cut into long strips (for even cooking)
• 1/4 cup honey (for glazing, adjust sweetness to preference)
• 2 tbsp soy sauce (use light soy sauce for a better color)
• 1 tbsp hoisin sauce (adds depth to the marinade)
• 1 tbsp Shaoxing wine (or dry sherry as a substitute)
• 1 tsp five-spice powder (key for authentic flavor)
• 1/2 tsp red food coloring (optional, for traditional appearance)
• 2 cloves garlic, minced (fresh is best for aroma)

Instructions

1. In a large bowl, combine soy sauce, hoisin sauce, Shaoxing wine, five-spice powder, and minced garlic to create the marinade.
2. Add the pork strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
3. Preheat your oven to 375°F (190°C) and line a baking tray with foil for easy cleanup.
4. Place the marinated pork strips on a wire rack over the prepared tray, allowing excess marinade to drip off.
5. Roast in the preheated oven for 25 minutes, then flip the strips and brush with honey. Continue roasting for another 20 minutes or until the edges are slightly charred.
6. Let the Char Siu rest for 5 minutes before slicing against the grain for tender pieces.

Vibrant and glossy, this Char Siu boasts a caramelized exterior with juicy, flavorful meat inside. Serve it over steamed rice, in bao buns, or alongside stir-fried vegetables for a complete meal that’s sure to impress.

Shanghai Red Braised Pork Belly

Gathering the right ingredients and following each step carefully will lead you to a delicious Shanghai Red Braised Pork Belly, a dish known for its rich flavors and tender texture.

Ingredients

• 2 lbs pork belly, cut into 1-inch cubes (for even cooking)
• 2 tbsp vegetable oil (or any neutral oil)
• 1/2 cup soy sauce (adjust to taste)
• 1/4 cup Shaoxing wine (or dry sherry as a substitute)
• 3 tbsp rock sugar (granulated sugar can work in a pinch)
• 3 slices ginger (to infuse flavor)
• 2 star anise (for aromatic depth)
• 2 cups water (enough to cover the pork)
• 2 green onions, cut into 2-inch pieces (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat until shimmering.
2. Add the pork belly cubes and sear on all sides until golden brown, about 3-4 minutes per side.
3. Pour in the soy sauce and Shaoxing wine, stirring to coat the pork evenly.
4. Add the rock sugar, ginger slices, and star anise to the pot, stirring until the sugar begins to melt.
5. Pour in the water, ensuring the pork is just covered, then bring to a boil.
6. Reduce the heat to low, cover, and simmer for 1.5 hours, or until the pork is fork-tender.
7. Remove the lid, increase the heat to medium, and cook for another 15 minutes to reduce the sauce slightly.
8. Garnish with green onion pieces before serving.

Lusciously tender and richly flavored, this Shanghai Red Braised Pork Belly pairs wonderfully with steamed rice or can be served over noodles for a hearty meal. The caramelized edges of the pork offer a delightful contrast to the succulent meat beneath.

Beijing Sweet Bean Sauce Pork

Just when you thought pork couldn’t get any more delicious, along comes Beijing Sweet Bean Sauce Pork to prove you wrong. This dish combines tender pork with a rich, savory-sweet sauce that’s irresistibly good, perfect for a cozy dinner at home.

Ingredients

• 1 lb pork shoulder, cut into thin strips (for quicker cooking)
• 2 tbsp sweet bean sauce (look for it in the Asian aisle)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp sugar (adjust to taste)
• 1 tbsp vegetable oil (or any neutral oil)
• 2 cloves garlic, minced (fresh is best)
• 1/2 cup water (for sauce consistency)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the pork strips to the skillet, spreading them out in a single layer to ensure even cooking. Cook for 3-4 minutes until lightly browned.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
4. Lower the heat to medium and add the sweet bean sauce, soy sauce, and sugar to the skillet. Stir well to coat the pork evenly.
5. Pour in the water and bring the mixture to a simmer. Let it cook for 5-7 minutes, stirring occasionally, until the sauce thickens and the pork is fully cooked.
6. Tip: If the sauce thickens too quickly, add a little more water to reach your desired consistency.
7. Tip: For an extra layer of flavor, let the pork marinate in the sauce for 10 minutes before cooking.
8. Tip: Serve over steamed rice to soak up all the delicious sauce.

Zesty and rich, this Beijing Sweet Bean Sauce Pork is a testament to the magic of simple ingredients coming together. The pork turns out incredibly tender, with the sauce clinging to every bite, offering a perfect balance of sweet and savory. Try garnishing with sliced green onions for a fresh contrast.

Sichuan Twice Cooked Pork

Venturing into the realm of Sichuan cuisine brings us to a dish that’s as flavorful as it is fun to prepare. Sichuan Twice Cooked Pork is a classic that balances spicy, savory, and slightly sweet flavors, perfect for those looking to expand their culinary horizons.

Ingredients

• 1 lb pork belly (skin-on for extra texture, or skinless if preferred)
• 2 tbsp Sichuan peppercorns (toast lightly for enhanced aroma)
• 3 tbsp doubanjiang (Sichuan fermented bean paste, adjust to taste)
• 1 tbsp soy sauce (for depth of flavor)
• 1 tsp sugar (to balance the heat)
• 2 green onions (sliced diagonally for garnish)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. Place the pork belly in a pot, cover with water, and bring to a boil. Reduce heat to simmer for 25 minutes until just tender. Tip: Skim off any foam for a clearer broth.
2. Remove the pork, let it cool, then slice into 1/4-inch thick pieces. Cooling makes slicing easier and safer.
3. Heat oil in a wok over medium heat. Add Sichuan peppercorns, stir for 30 seconds until fragrant, then remove to avoid bitterness.
4. Increase heat to high, add pork slices, and stir-fry for 2-3 minutes until edges curl and slightly brown. Tip: High heat ensures a good sear without drying out the pork.
5. Push pork to the side, add doubanjiang to the center, and fry for 1 minute until oil turns red. Then mix well with the pork.
6. Add soy sauce and sugar, stir-fry for another minute to combine all flavors evenly.
7. Garnish with green onions, serve hot. Tip: Pair with steamed rice to balance the dish’s bold flavors.

Expect a dish where the pork is irresistibly tender with a slightly crispy edge, enveloped in a sauce that’s robust and complex. For a creative twist, serve it atop a bed of crisp lettuce leaves for added texture and freshness.

Cantonese Pork and Shrimp Dumplings

Ready to dive into the art of making Cantonese Pork and Shrimp Dumplings? These delicate parcels are a perfect blend of savory pork and sweet shrimp, wrapped in a thin, silky dough. Follow along as we break down the process into manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

• 1 cup all-purpose flour (plus extra for dusting)
• 1/2 cup warm water (about 110°F, for the dough)
• 1/2 lb ground pork (look for a fatty cut for juicier dumplings)
• 1/2 lb shrimp, peeled, deveined, and finely chopped
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil (toasted, for depth of flavor)
• 1 tsp sugar (balances the saltiness)
• 1/2 tsp white pepper (adjust to taste)
• 2 green onions, finely chopped (both white and green parts)
• 1 tbsp ginger, minced (fresh is best)
• 1 package round dumpling wrappers (about 30, or homemade if preferred)

Instructions

1. In a large bowl, mix flour and warm water until a dough forms. Knead on a floured surface for 5 minutes until smooth. Cover with a damp cloth; rest for 30 minutes.
2. While dough rests, combine pork, shrimp, soy sauce, sesame oil, sugar, white pepper, green onions, and ginger in a bowl. Mix until well combined.
3. Roll dough into a long rope; cut into 30 pieces. Roll each into a thin circle, about 3 inches in diameter.
4. Place 1 tbsp filling in center of each wrapper. Fold wrapper over filling; pinch edges to seal, pleating for a traditional look.
5. Bring a large pot of water to a boil. Add dumplings in batches; cook for 4-5 minutes until they float and skins are translucent.
6. Serve hot with dipping sauce. For a crispy bottom, pan-fry after boiling until golden.

Velvety smooth wrappers give way to a juicy, flavorful filling with a hint of sweetness from the shrimp. Try serving these dumplings with a side of chili oil for an extra kick, or alongside a simple cucumber salad to balance the richness.

Hakka Pork with Salted Fish

Preparing Hakka Pork with Salted Fish is a delightful way to bring a burst of umami and savory flavors to your dinner table. This dish, with its rich heritage and simple ingredients, is perfect for those looking to explore the depths of Hakka cuisine.

Ingredients

• 1 lb pork shoulder, thinly sliced (for tender bites)
• 2 oz salted fish, soaked and diced (reduce soaking time for stronger flavor)
• 2 tbsp vegetable oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best for aroma)
• 1 tbsp soy sauce (adjust to taste)
• 1 tsp sugar (balances the saltiness)
• 1/2 cup water (for simmering)
• 2 green onions, sliced (for garnish)

Instructions

1. Heat the vegetable oil in a large pan over medium-high heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until fragrant, approximately 30 seconds, being careful not to burn it.
3. Introduce the thinly sliced pork shoulder to the pan, spreading the pieces out to ensure even cooking. Cook for 3-4 minutes until the pork starts to brown.
4. Stir in the diced salted fish and cook for another 2 minutes, allowing the flavors to meld.
5. Pour in the soy sauce and sprinkle the sugar over the pork and fish, stirring well to coat every piece evenly.
6. Add the water to the pan, reduce the heat to low, and let the mixture simmer for 10 minutes, or until the pork is tender and the sauce has thickened slightly.
7. Garnish with sliced green onions before serving to add a fresh contrast to the rich flavors.

Finally, the Hakka Pork with Salted Fish should present a harmonious blend of tender pork and the distinctive taste of salted fish, with a sauce that’s just thick enough to cling to each piece. Serve it over steamed rice to soak up every bit of the flavorful sauce, or alongside stir-fried vegetables for a balanced meal.

Tibetan Pork Momo

Begin your culinary journey with Tibetan Pork Momo, a delightful dumpling that’s as fun to make as it is to eat. Perfect for beginners, this recipe breaks down the process into simple, manageable steps.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup water (adjust as needed for dough consistency)
• 1 lb ground pork (for a leaner option, try ground chicken)
• 1/2 cup finely chopped onions
• 2 tbsp soy sauce (low sodium preferred)
• 1 tbsp minced garlic (fresh is best)
• 1 tbsp minced ginger (adds a nice zing)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for more flavor)
• 1 tbsp vegetable oil (or any neutral oil)

Instructions

1. In a large bowl, combine 2 cups all-purpose flour and gradually add 1/2 cup water, mixing until a dough forms. Tip: The dough should be smooth and not sticky. If it’s too dry, add a little more water.
2. Knead the dough on a floured surface for about 5 minutes until elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. While the dough rests, mix 1 lb ground pork, 1/2 cup chopped onions, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp minced ginger, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Tip: For extra flavor, let the filling sit for 15 minutes before using.
4. Divide the dough into small balls, about 1 inch in diameter. Roll each ball into a thin circle, about 3 inches in diameter.
5. Place a spoonful of the pork filling in the center of each dough circle. Fold the edges over the filling, pleating to seal. Tip: Moisten the edges with water to help them stick together.
6. Heat 1 tbsp vegetable oil in a steamer over medium heat. Arrange the momos in the steamer, ensuring they don’t touch. Steam for 15 minutes or until the dough is translucent and the filling is cooked through.

Kick your dining experience up a notch by serving these juicy momos with a side of spicy tomato chutney. The tender wrappers and savory pork filling make each bite a perfect blend of texture and flavor, ideal for sharing with friends and family.

Conclusion

Ready to spice up your dinner routine? This roundup of 20 Spicy Asian Pork Recipes offers a world of flavors to explore, from quick weeknight meals to weekend feasts. We’d love to hear which dish becomes your new favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love (and the recipes) on Pinterest. Happy cooking!

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