18 Delicious Chinese Pork Recipes for Every Occasion

Kickstart your culinary adventure with these 18 delicious Chinese pork recipes that promise to spice up your meal rotation! Whether you’re craving quick weeknight dinners, festive feasts, or cozy comfort food, we’ve got a dish for every occasion. Perfect for home cooks looking to explore the rich flavors of Chinese cuisine, these recipes are sure to impress. Keep reading to discover your next favorite meal!

Sweet and Sour Pork

Perfectly balancing the quintessential flavors of Asian cuisine, Sweet and Sour Pork is a vibrant dish that marries the tangy zest of vinegar with the natural sweetness of pineapple, all enveloping tender, succulent pieces of pork. This dish is a delightful symphony of textures and tastes, promising to transport your palate to the bustling streets of Chinatown with every bite.

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 1/2 cup cornstarch, for coating
• 1/2 cup pineapple juice, freshly squeezed
• 1/4 cup rice vinegar
• 1/4 cup granulated sugar
• 2 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp ginger, freshly grated
• 1 clove garlic, minced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 cup pineapple chunks
• 2 cups vegetable oil, for frying

Instructions

1. In a large bowl, coat the pork cubes evenly with cornstarch, shaking off any excess.
2. Heat vegetable oil in a deep fryer or large skillet to 375°F. Fry the pork cubes in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.
3. In a separate saucepan over medium heat, combine pineapple juice, rice vinegar, sugar, ketchup, soy sauce, ginger, and garlic. Stir until the sugar dissolves and the mixture begins to simmer.
4. Add the diced bell peppers and pineapple chunks to the sauce, cooking for 2-3 minutes until the peppers are just tender.
5. Gently fold the fried pork cubes into the sauce, ensuring each piece is evenly coated. Cook for an additional minute to allow the flavors to meld.
6. Serve immediately, garnished with sliced green onions for a pop of color and freshness.

Heirloom serving bowls elevate this dish, presenting the glossy, sauce-coated pork amidst vibrant peppers and pineapple for a feast that’s as visually stunning as it is delicious. The contrast between the crispy pork and the soft, juicy pineapple creates a textural harmony that’s irresistibly satisfying.

Char Siu (Chinese BBQ Pork)

Exquisite in its balance of sweet and savory, Char Siu (Chinese BBQ Pork) is a culinary masterpiece that marries the rich traditions of Cantonese cuisine with the universal love for barbecue. This dish, with its glossy, caramelized exterior and tender, juicy interior, is a testament to the art of Chinese roasting techniques.

Ingredients

• 2 lbs pork shoulder, cut into 2-inch thick strips
• 1/4 cup honey
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine
• 1 tbsp five-spice powder
• 2 cloves garlic, minced
• 1 tsp red food coloring (optional)
• 1/2 cup granulated sugar

Instructions

1. In a large bowl, combine honey, hoisin sauce, soy sauce, Shaoxing wine, five-spice powder, minced garlic, and red food coloring (if using) to create the marinade.
2. Add the pork shoulder strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat your oven to 375°F (190°C). Remove the pork from the marinade, reserving the excess for basting.
4. Place the pork strips on a wire rack set over a baking sheet lined with aluminum foil to catch drips. Roast in the preheated oven for 25 minutes.
5. After 25 minutes, baste the pork with the reserved marinade and return to the oven for another 25 minutes, or until the pork is caramelized and reaches an internal temperature of 145°F (63°C).
6. For a final glaze, brush the pork with additional honey and broil on high for 2-3 minutes, watching closely to prevent burning.
7. Remove from the oven and let rest for 10 minutes before slicing against the grain.

Zesty and aromatic, this Char Siu boasts a perfect harmony of flavors, with the five-spice powder lending a warm depth to the sweet and savory glaze. Serve it sliced over steamed jasmine rice or tucked into fluffy bao buns for a truly authentic experience.

Twice-Cooked Pork

Originating from the Sichuan province, this dish marries the rich, caramelized flavors of pork with a symphony of spices, offering a delightful contrast between its tender interior and crisply seared exterior.

Ingredients

• 1 lb pork belly, skin-on, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 tbsp Sichuan peppercorns, freshly ground
• 2 tbsp soy sauce, dark
• 1 tbsp Shaoxing wine
• 1 tsp granulated sugar
• 2 cloves garlic, minced
• 1 inch ginger, julienned
• 2 green onions, sliced diagonally
• 1 red chili, thinly sliced

Instructions

1. In a large pot, bring water to a boil and blanch the pork belly cubes for 5 minutes to remove impurities. Drain and pat dry.
2. Heat clarified butter in a wok over medium heat until shimmering. Add the pork cubes, searing each side until golden brown, about 3 minutes per side.
3. Reduce heat to low. Add Sichuan peppercorns, soy sauce, Shaoxing wine, and sugar, stirring to coat the pork evenly. Cover and simmer for 20 minutes, allowing the flavors to meld.
4. Uncover, increase heat to medium-high, and add garlic, ginger, green onions, and red chili. Stir-fry for 2 minutes until fragrant and the pork is glazed.
5. Tip: For an extra crispy exterior, let the pork sit undisturbed for the last minute of searing.
6. Tip: Toasting the Sichuan peppercorns before grinding enhances their citrusy aroma.
7. Tip: Serve immediately to preserve the contrast between the crispy exterior and succulent interior.

Delight in the harmonious blend of textures and flavors, where the pork’s richness is perfectly balanced by the heat of the chili and the numbing sensation of Sichuan peppercorns. Consider serving atop a bed of steamed jasmine rice to soak up the savory sauce.

Pork Dumplings

On a bustling morning, the allure of homemade pork dumplings offers a comforting embrace, blending the richness of seasoned pork with the delicate whisper of handcrafted wrappers. This dish, a symphony of textures and flavors, invites both the novice and the seasoned chef to explore the art of dumpling making.

Ingredients

• 1 lb ground pork, preferably pasture-raised
• 2 cups finely shredded Napa cabbage
• 3 tbsp soy sauce, premium grade
• 1 tbsp sesame oil, toasted
• 2 cloves garlic, minced to a paste
• 1 tbsp fresh ginger, grated
• 1/4 cup scallions, thinly sliced
• 1 package round dumpling wrappers, about 50 count
• 1/2 cup water, for sealing wrappers
• 2 tbsp clarified butter, for frying

Instructions

1. In a large mixing bowl, combine the ground pork, Napa cabbage, soy sauce, sesame oil, garlic, ginger, and scallions. Mix until the ingredients are uniformly incorporated.
2. Lay a dumpling wrapper on a clean, dry surface. Spoon 1 teaspoon of the pork mixture into the center of the wrapper.
3. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling, pressing the edges together to seal. Pleat the edges for a traditional look, ensuring no air pockets remain.
4. Heat a large non-stick skillet over medium heat. Add 1 tablespoon of clarified butter, swirling to coat the pan.
5. Arrange the dumplings in the skillet, ensuring they do not touch. Cook for 2-3 minutes until the bottoms are golden brown.
6. Carefully add 1/4 cup of water to the skillet, immediately cover, and reduce the heat to low. Steam the dumplings for 5 minutes, or until the wrappers are translucent and the pork is cooked through.
7. Remove the lid, increase the heat to medium, and cook for an additional 1-2 minutes to crisp the bottoms. Transfer to a serving plate.
8. Repeat the cooking process with the remaining dumplings, using the remaining clarified butter.

Golden and glistening, these pork dumplings boast a crisp underside that gives way to a juicy, flavorful interior. Serve them atop a drizzle of chili oil for a spicy kick or alongside a dipping sauce of soy and vinegar for a classic touch.

Braised Pork Belly

Oozing with succulence and rich flavors, braised pork belly stands as a testament to the art of slow cooking, transforming humble ingredients into a dish of unparalleled depth and tenderness. This recipe, a harmonious blend of technique and tradition, promises to elevate your culinary repertoire with its melt-in-your-mouth texture and complex, savory-sweet profile.

Ingredients

• 2 lbs pork belly, skin-on, cut into 2-inch cubes
• 1/4 cup clarified butter
• 1 cup brown sugar, packed
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 4 cloves garlic, minced
• 1-inch piece ginger, peeled and sliced
• 2 cups chicken stock, homemade preferred
• 1 star anise
• 1 cinnamon stick

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a low and slow cooking environment ideal for braising.
2. In a large, oven-proof Dutch oven, heat the clarified butter over medium-high heat until shimmering. Sear the pork belly cubes on all sides until golden brown, about 3 minutes per side, to develop a rich flavor base.
3. Remove the pork belly and set aside. In the same pot, add the brown sugar, stirring constantly until it melts and caramelizes, about 2 minutes. Tip: Watch closely to prevent burning, as sugar can go from caramel to burnt quickly.
4. Deglaze the pot with soy sauce and rice vinegar, scraping up any browned bits from the bottom, which are packed with flavor.
5. Return the pork belly to the pot. Add garlic, ginger, chicken stock, star anise, and cinnamon stick, ensuring the pork is nearly submerged in liquid.
6. Cover and transfer to the oven. Braise for 2.5 hours, or until the pork is fork-tender. Tip: Resist the urge to peek, as maintaining a consistent temperature is key to perfect braising.
7. Remove from the oven and let rest, covered, for 10 minutes. Skim off any excess fat from the surface for a cleaner presentation. Tip: The braising liquid can be reduced further on the stovetop for a more intense sauce.

Juxtaposing the crisp exterior with the tender interior, this braised pork belly offers a symphony of textures and flavors. Serve atop a bed of creamy polenta or alongside crisp, steamed greens for a dish that balances richness with freshness.

Pork and Chive Dumplings

Elevating the humble dumpling to new heights, these Pork and Chive Dumplings blend succulent, pasture-raised ground pork with the delicate sharpness of fresh chives, encased in a whisper-thin, hand-rolled wrapper. Each bite promises a harmonious balance of flavors and textures, making it a standout dish for any occasion.

Ingredients

• 1 lb pasture-raised ground pork
• 1/2 cup finely chopped fresh chives
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp freshly grated ginger
• 1/2 tsp fine sea salt
• 1 package (about 50) round dumpling wrappers
• 1/4 cup water, for sealing
• 2 tbsp clarified butter, for frying

Instructions

1. In a large mixing bowl, combine the ground pork, chives, soy sauce, sesame oil, ginger, and sea salt. Mix vigorously until the ingredients are fully incorporated and the mixture becomes slightly sticky, about 2 minutes.
2. Lay a dumpling wrapper on a clean, dry surface. Place 1 teaspoon of the pork mixture in the center of the wrapper.
3. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling to create a half-moon shape, pressing the edges firmly to seal. Pleat the edges for a decorative touch, if desired.
4. Heat a large non-stick skillet over medium heat. Add the clarified butter, swirling to coat the bottom of the pan.
5. Arrange the dumplings in the skillet, ensuring they do not touch. Cook until the bottoms are golden brown, about 3 minutes.
6. Carefully add 1/4 cup water to the skillet, then immediately cover with a lid. Steam the dumplings until the water has evaporated and the wrappers are translucent, about 5 minutes.
7. Remove the lid and continue cooking for an additional 2 minutes, or until the bottoms are crisp and the filling is cooked through.

Delightfully crisp on the outside with a juicy, flavorful interior, these dumplings are best served immediately with a side of tangy dipping sauce. For an elegant presentation, garnish with thinly sliced chives and a drizzle of chili oil.

Mapo Tofu with Pork

Perfectly balancing the fiery heat of Sichuan peppercorns with the creamy softness of silken tofu, this Mapo Tofu with Pork is a symphony of textures and flavors that promises to transport your palate straight to the heart of Chengdu.

Ingredients

• 1 block (14 oz) silken tofu, drained and cut into 1-inch cubes
• 1/2 lb ground pork, preferably pasture-raised
• 2 tbsp Sichuan peppercorns, lightly toasted and ground
• 1 tbsp fermented black beans, rinsed and minced
• 2 cloves garlic, finely minced
• 1 inch ginger, peeled and finely minced
• 2 tbsp chili bean paste (doubanjiang)
• 1 cup chicken stock, homemade preferred
• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 tbsp cornstarch, dissolved in 3 tbsp water
• 2 tbsp peanut oil
• 1 scallion, finely sliced for garnish

Instructions

1. Heat peanut oil in a wok over medium-high heat until shimmering, about 1 minute.
2. Add ground pork, breaking it apart with a spatula, and cook until no longer pink, approximately 3 minutes.
3. Stir in minced garlic, ginger, and fermented black beans, sautéing until fragrant, about 30 seconds.
4. Add chili bean paste and ground Sichuan peppercorns, stirring constantly to prevent burning, for 1 minute.
5. Pour in chicken stock, light soy sauce, and sugar, bringing the mixture to a gentle boil.
6. Gently add tofu cubes, shaking the wok to coat them in the sauce without breaking them, and simmer for 5 minutes.
7. Stir the cornstarch slurry to recombine, then drizzle into the wok, stirring gently until the sauce thickens, about 1 minute.
8. Transfer to a serving dish, garnish with sliced scallions, and serve immediately.

Magically, the dish achieves a velvety sauce that clings to each piece of tofu, while the pork adds a savory depth. For an authentic touch, serve with a side of steamed jasmine rice to balance the heat.

Pork Fried Rice

Masterfully balancing the rich umami of pork with the delicate fragrance of jasmine rice, this Pork Fried Rice recipe transforms simple ingredients into a symphony of flavors and textures. Perfect for a weeknight dinner or a lavish weekend brunch, it’s a dish that promises satisfaction with every bite.

Ingredients

• 1 cup jasmine rice, cooked and cooled
• 8 oz pork tenderloin, finely diced
• 2 tbsp clarified butter
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup carrots, finely diced
• 1/2 cup peas, frozen
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 green onions, thinly sliced
• 1/2 tsp white pepper

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 1 tbsp clarified butter, swirling to coat the pan, then add the diced pork. Sear until golden brown, about 3 minutes per side. Remove and set aside.
3. In the same pan, add the remaining clarified butter and the lightly beaten eggs. Scramble softly until just set, about 1 minute, then remove and set aside with the pork.
4. Add the carrots and peas to the pan, stir-frying until the carrots are tender-crisp, about 2 minutes.
5. Return the pork and eggs to the pan, adding the cooked jasmine rice. Drizzle with soy sauce and sesame oil, tossing gently to combine and heat through, about 2 minutes.
6. Sprinkle with white pepper and green onions, tossing once more before serving.

Yielded is a dish where each grain of rice glistens, perfectly separated and infused with the deep flavors of soy and sesame. The pork adds a succulent contrast, while the vegetables provide a fresh crunch. For an elegant presentation, serve in hollowed-out pineapple halves, garnished with additional green onions and a drizzle of sesame oil.

Pork and Shrimp Shumai

Harmoniously blending the succulence of pork with the delicate sweetness of shrimp, this Pork and Shrimp Shumai recipe is a testament to the art of dim sum. Each bite-sized parcel is a celebration of texture and flavor, encased in a thin, tender wrapper that promises a delightful culinary experience.

Ingredients

• 1/2 lb ground pork, preferably shoulder
• 1/2 lb shrimp, peeled, deveined, and finely chopped
• 1 tbsp Shaoxing wine
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp granulated sugar
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 1 package round shumai wrappers
• 1 egg white, lightly beaten
• 1/4 cup water chestnuts, finely diced
• 2 tbsp scallions, finely minced
• 1 tsp ginger, freshly grated

Instructions

1. In a large mixing bowl, combine the ground pork, chopped shrimp, Shaoxing wine, soy sauce, sesame oil, sugar, white pepper, and cornstarch. Mix vigorously until the mixture becomes sticky and cohesive, about 3 minutes.
2. Fold in the water chestnuts, scallions, and grated ginger, ensuring even distribution throughout the mixture.
3. Place a shumai wrapper in the palm of your hand and spoon 1 tablespoon of the filling into the center. Gently gather the edges of the wrapper around the filling, leaving the top exposed.
4. Brush the bottom of each shumai with egg white to prevent sticking and arrange them in a bamboo steamer lined with parchment paper.
5. Steam the shumai over boiling water for 8-10 minutes, or until the pork is fully cooked and the wrappers are translucent.
6. Serve immediately, garnished with additional minced scallions or a drizzle of chili oil for an extra kick.

Exquisite in its simplicity, the Pork and Shrimp Shumai offers a juicy interior with a slight crunch from the water chestnuts, all wrapped in a silky, thin dough. For an elegant presentation, serve alongside a small dish of black vinegar and thinly sliced ginger.

Pork Lo Mein

Zesty and vibrant, Pork Lo Mein is a dish that marries the succulent richness of pork with the delicate chew of noodles, all enveloped in a sauce that’s both aromatic and deeply flavorful. This recipe elevates the classic takeout favorite to a homemade masterpiece, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz pork tenderloin, thinly sliced against the grain
• 8 oz fresh lo mein noodles
• 2 tbsp toasted sesame oil
• 3 tbsp soy sauce, divided
• 1 tbsp oyster sauce
• 1 tsp granulated sugar
• 2 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 cup shiitake mushrooms, thinly sliced
• 1 cup bok choy, chopped
• 2 tbsp vegetable oil
• 2 green onions, sliced diagonally

Instructions

1. In a medium bowl, combine the sliced pork with 1 tbsp soy sauce and let marinate for 15 minutes at room temperature.
2. Bring a large pot of water to a boil over high heat. Add the lo mein noodles and cook for 3 minutes, or until al dente. Drain and toss with 1 tbsp toasted sesame oil to prevent sticking.
3. In a small bowl, whisk together the remaining 2 tbsp soy sauce, oyster sauce, and sugar until the sugar dissolves. Set aside.
4. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated pork and stir-fry for 2-3 minutes, until just cooked through. Remove and set aside.
5. In the same wok, heat the remaining 1 tbsp vegetable oil. Add the garlic and ginger, stir-frying for 30 seconds until fragrant. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
6. Add the shiitake mushrooms and bok choy, stir-frying for 2 minutes until the vegetables are tender-crisp.
7. Return the pork to the wok, along with the cooked noodles and prepared sauce. Toss everything together for 1-2 minutes, ensuring the noodles are evenly coated. Tip: Use tongs for easier mixing.
8. Finish by drizzling with the remaining 1 tbsp toasted sesame oil and garnishing with sliced green onions.

Juxtaposing the tender slices of pork with the springy noodles, this Pork Lo Mein offers a delightful contrast in textures, while the umami-rich sauce ties all the components together beautifully. Serve it in a warm bowl, perhaps with a sprinkle of crushed red pepper for those who favor a bit of heat, to elevate this dish into a memorable meal.

Pork and Cabbage Stir-Fry

Whisking together the robust flavors of succulent pork and the crisp freshness of cabbage, this stir-fry is a harmonious blend of texture and taste, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb pork shoulder, thinly sliced against the grain
• 3 cups green cabbage, finely shredded
• 2 tbsp clarified butter
• 1 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup scallions, thinly sliced

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add clarified butter to the wok, swirling to coat the surface evenly.
3. Introduce the thinly sliced pork shoulder, spreading the pieces in a single layer to ensure even browning, and cook undisturbed for 2 minutes.
4. Flip each piece of pork and continue cooking for an additional 2 minutes, or until lightly caramelized.
5. Add minced garlic and freshly grated ginger to the wok, stirring constantly for 30 seconds to release their aromas without burning.
6. Incorporate the finely shredded green cabbage, tossing gently to combine with the pork and aromatics.
7. Pour in soy sauce and rice vinegar, drizzling around the edges of the wok to deglaze and lift any fond from the bottom.
8. Sprinkle red pepper flakes over the stir-fry, adjusting the amount to suit your heat preference.
9. Continue to cook, stirring frequently, for 3-4 minutes, or until the cabbage is wilted but still retains a slight crunch.
10. Finish with a drizzle of sesame oil and a scattering of thinly sliced scallions, tossing once more to integrate.

Every bite of this stir-fry offers a delightful contrast between the tender, savory pork and the crisp, slightly sweet cabbage, with layers of umami and a hint of heat. Serve it over a bed of steamed jasmine rice or alongside a crisp, chilled cucumber salad for a complete meal.

Pork Wonton Soup

Elevating the humble wonton to new heights, this Pork Wonton Soup marries delicate, hand-folded dumplings with a clear, aromatic broth, offering a symphony of textures and flavors that speak to both comfort and sophistication.

Ingredients

• 1 lb ground pork, preferably Berkshire for its marbling
• 2 tbsp finely minced ginger
• 3 cloves garlic, microplaned
• 1 tbsp Shaoxing wine
• 1 tsp toasted sesame oil
• 1 large egg white, lightly beaten
• 1/4 cup finely chopped scallions
• 1 tbsp soy sauce
• 1 package (about 50) square wonton wrappers
• 8 cups homemade chicken stock, kept at a simmer
• 2 cups baby bok choy, leaves separated
• 1 tbsp white miso paste
• 1 tsp fish sauce
• Fresh cilantro leaves, for garnish
• Thinly sliced red chili, for garnish

Instructions

1. In a large mixing bowl, combine ground pork, ginger, garlic, Shaoxing wine, sesame oil, egg white, scallions, and soy sauce. Mix vigorously until the mixture becomes sticky and homogenous, about 2 minutes.
2. Lay out a wonton wrapper on a clean surface. Place 1 teaspoon of the pork mixture in the center. Moisten the edges with water, fold diagonally to form a triangle, and press to seal, ensuring no air pockets remain. Repeat with remaining wrappers and filling.
3. Bring the chicken stock to a gentle simmer in a large pot. Dissolve the miso paste and fish sauce into the stock, adjusting the heat to maintain a simmer without boiling.
4. Add the wontons to the simmering stock in batches, cooking until they float to the surface and the wrappers become translucent, about 3-4 minutes. Remove with a slotted spoon and set aside.
5. Briefly blanch the bok choy in the same broth until just tender, about 30 seconds. Divide the wontons and bok choy among serving bowls.
6. Ladle the hot broth over the wontons and greens. Garnish with cilantro leaves and sliced red chili before serving.

Velvety pork-filled wontons paired with the umami-rich broth create a dish that’s both nourishing and elegant. For an extra layer of texture, consider topping with crispy fried shallots or a drizzle of chili oil.

Pork and Mushroom Stir-Fry

Perfectly balancing the umami richness of pork with the earthy depth of mushrooms, this stir-fry is a testament to the beauty of simple ingredients transformed through high-heat cooking.

Ingredients

• 1 lb pork tenderloin, thinly sliced against the grain
• 2 cups shiitake mushrooms, stems removed and caps thinly sliced
• 3 tbsp clarified butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup scallions, thinly sliced
• 1/2 tsp red pepper flakes

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 1 minute.
2. Add 2 tbsp of clarified butter to the wok, swirling to coat the surface evenly.
3. Add the thinly sliced pork tenderloin in a single layer, searing undisturbed for 1 minute to achieve a golden crust.
4. Flip the pork slices and sear the other side for an additional 1 minute, then transfer to a plate. Tip: Avoid overcrowding the pan to ensure proper searing.
5. Reduce the heat to medium and add the remaining 1 tbsp of clarified butter to the wok.
6. Sauté the shiitake mushrooms, stirring occasionally, until they release their moisture and begin to brown, about 3 minutes.
7. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds. Tip: Keep the ingredients moving to prevent burning.
8. Return the pork to the wok, along with soy sauce, rice vinegar, sugar, and red pepper flakes, tossing to combine.
9. Cook for an additional 2 minutes, allowing the flavors to meld and the sauce to slightly thicken.
10. Garnish with thinly sliced scallions before serving. Tip: For an extra crunch, sprinkle with toasted sesame seeds.

Flavorful and tender, the pork and mushroom stir-fry offers a delightful contrast of textures, from the succulent meat to the velvety mushrooms. Serve it over a bed of steamed jasmine rice or alongside crisp, blanched greens for a complete meal.

Pork Congee

Just as the first light of dawn gently illuminates the horizon, so does this Pork Congee bring a comforting glow to your morning. A silky, savory porridge that whispers of tradition and warmth, it’s a dish that cradles the soul with every spoonful.

Ingredients

• 1 cup jasmine rice, rinsed until the water runs clear
• 8 cups homemade chicken stock, kept at a simmer
• 1 lb pasture-raised pork shoulder, thinly sliced
• 2 tbsp ginger, julienned
• 3 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp white pepper, freshly ground
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame oil

Instructions

1. In a heavy-bottomed pot, combine the rinsed jasmine rice and simmering chicken stock over medium heat.
2. Bring the mixture to a gentle boil, then reduce the heat to low, stirring occasionally to prevent sticking, for 1 hour until the rice breaks down and the congee thickens.
3. While the congee cooks, marinate the thinly sliced pork shoulder with fish sauce and white pepper, ensuring each piece is evenly coated.
4. In a separate pan, heat the toasted sesame oil over medium heat and sauté the julienned ginger and minced garlic until fragrant, about 2 minutes.
5. Add the marinated pork to the pan, searing until just cooked through, approximately 3 minutes per side.
6. Fold the sautéed pork, ginger, and garlic into the congee, stirring gently to combine.
7. Ladle the congee into bowls, garnishing with thinly sliced green onions for a burst of color and freshness.

Unveiling a bowl of this Pork Congee reveals a harmonious blend of textures, from the velvety porridge to the tender bites of pork. The ginger and garlic lend a subtle warmth, while the green onions offer a crisp contrast. Serve with a side of pickled vegetables for an added dimension of flavor.

Pork and Eggplant Stir-Fry

Vibrant and versatile, this Pork and Eggplant Stir-Fry marries the rich, umami depth of succulent pork with the silky, absorbent qualities of perfectly cooked eggplant, creating a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 lb pork shoulder, thinly sliced against the grain
• 2 medium eggplants, cut into 1-inch cubes
• 3 tbsp clarified butter
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 inch ginger, julienned
• 1/2 cup chicken stock
• 1/4 cup cilantro leaves, for garnish

Instructions

1. Heat a large wok or skillet over medium-high heat and add 2 tbsp of clarified butter, ensuring the surface is evenly coated.
2. Add the thinly sliced pork shoulder to the wok, searing for 2-3 minutes on each side until golden brown. Remove and set aside.
3. In the same wok, add the remaining 1 tbsp of clarified butter, then sauté the minced garlic and julienned ginger for 30 seconds until fragrant.
4. Introduce the eggplant cubes to the wok, stirring frequently to ensure even cooking. Cook for 5 minutes until the eggplant begins to soften.
5. Return the seared pork to the wok, mixing well with the eggplant. Pour in the soy sauce, oyster sauce, and sugar, stirring to coat all ingredients evenly.
6. Add the chicken stock to the wok, reducing the heat to medium. Cover and simmer for 10 minutes, allowing the flavors to meld and the eggplant to become tender.
7. Uncover and increase the heat to high, stirring constantly for 2 minutes to reduce the sauce slightly.
8. Garnish with fresh cilantro leaves before serving.

Delightfully tender, the eggplant absorbs the savory sauce, while the pork adds a satisfying chew. Serve this stir-fry over a bed of jasmine rice or alongside a crisp, green salad for a complete meal.

Pork and Bamboo Shoot Stir-Fry

Delightfully savory and subtly sweet, this Pork and Bamboo Shoot Stir-Fry marries tender slices of heritage-breed pork shoulder with crisp, young bamboo shoots, creating a dish that’s as visually appealing as it is delicious. The interplay of textures and flavors is elevated by a carefully balanced sauce, making it a standout recipe for any occasion.

Ingredients

• 1 lb heritage-breed pork shoulder, thinly sliced against the grain
• 1 cup young bamboo shoots, julienned
• 2 tbsp cold-pressed sesame oil
• 1 tbsp organic tamari sauce
• 1 tsp raw honey
• 2 cloves garlic, microplaned
• 1 inch fresh ginger, finely grated
• 1/4 cup spring onions, thinly sliced on a bias
• 1/2 tsp crushed Szechuan peppercorns

Instructions

1. In a medium bowl, combine the pork slices with tamari sauce, honey, microplaned garlic, and grated ginger. Allow to marinate at room temperature for 15 minutes, ensuring the flavors meld beautifully.
2. Heat sesame oil in a wok or large skillet over high heat until shimmering, about 90 seconds. Tip: The oil should be hot enough to sear the pork but not smoke.
3. Add the marinated pork to the wok in a single layer, searing for 2 minutes per side until a golden crust forms. Avoid overcrowding to ensure proper caramelization.
4. Introduce the julienned bamboo shoots and crushed Szechuan peppercorns to the wok, stir-frying for an additional 3 minutes. The shoots should retain a slight crunch for textural contrast.
5. Garnish with bias-cut spring onions, stirring once to incorporate, then immediately remove from heat to preserve their vibrant color and freshness.

The finished dish boasts a harmonious blend of tender pork and crisp bamboo shoots, with the Szechuan peppercorns offering a gentle warmth. Serve atop a mound of jasmine rice or alongside steamed greens for a complete meal that delights the senses.

Pork and Tofu Stir-Fry

Brimming with vibrant flavors and textures, this Pork and Tofu Stir-Fry marries the succulence of premium pork loin with the delicate creaminess of artisanal tofu, all enveloped in a glossy, aromatic sauce. A dish that promises to elevate your weeknight dinner into a gourmet experience, it’s a testament to the beauty of simple ingredients transformed through expert technique.

Ingredients

• 1 lb pork loin, thinly sliced against the grain
• 14 oz firm tofu, pressed and cubed
• 2 tbsp grapeseed oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 cup scallions, sliced diagonally
• 1 red bell pepper, julienned

Instructions

1. Heat 1 tbsp grapeseed oil in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Add the pork loin slices in a single layer, searing for 2 minutes per side until golden brown. Remove and set aside.
3. In the same wok, add the remaining 1 tbsp grapeseed oil and sauté the garlic and ginger for 30 seconds until fragrant.
4. Introduce the tofu cubes, gently stirring to coat with the aromatics, and cook for 3 minutes until lightly golden.
5. Return the pork to the wok, adding the soy sauce, hoisin sauce, and rice vinegar. Stir-fry for 2 minutes, ensuring everything is well combined.
6. Add the bell pepper and scallions, cooking for an additional 2 minutes until the vegetables are just tender but still crisp.
7. Drizzle with sesame oil, toss once more, and remove from heat.

Remarkably balanced, the dish offers a symphony of textures—from the tender pork to the crispy-edged tofu—while the sauce lends a deep, umami-rich flavor. Serve it atop a bed of jasmine rice or alongside steamed bok choy for a complete meal that delights the senses.

Pork and Green Bean Stir-Fry

Harmoniously blending the robust flavors of succulent pork with the crisp freshness of green beans, this stir-fry is a testament to the beauty of simple ingredients transformed into a dish of sublime elegance. Perfect for a weeknight dinner that feels anything but ordinary, it’s a celebration of texture and taste that will leave your palate delighted.

Ingredients

• 1 lb pork tenderloin, thinly sliced against the grain
• 2 cups green beans, trimmed and halved
• 3 tbsp clarified butter
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1/2 tsp red pepper flakes
• 1/4 cup chicken stock

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add 2 tbsp of clarified butter to the wok, swirling to coat the surface evenly.
3. Introduce the thinly sliced pork tenderloin, spreading the pieces in a single layer to ensure even browning. Cook for 2 minutes without stirring to achieve a golden sear.
4. Flip the pork slices and cook for an additional 2 minutes, then transfer to a plate and set aside.
5. In the same wok, add the remaining 1 tbsp of clarified butter, followed by the green beans. Stir-fry for 3 minutes until they brighten in color and begin to soften.
6. Add the minced garlic and grated ginger, stirring constantly for 30 seconds to release their aromas without burning.
7. Return the pork to the wok, along with soy sauce, oyster sauce, sesame oil, and red pepper flakes. Toss everything together to coat evenly.
8. Pour in the chicken stock, allowing the mixture to simmer for 2 minutes until the sauce slightly thickens and the flavors meld.
9. Remove from heat and let rest for 1 minute before serving to allow the sauce to cling to the ingredients.

Lusciously tender pork and crisp-tender green beans are enveloped in a glossy, umami-rich sauce that’s both deeply flavorful and beautifully balanced. Serve this stir-fry over a bed of jasmine rice or alongside a crisp, chilled cucumber salad for a meal that’s as visually appealing as it is delicious.

Conclusion

Exploring these 18 Delicious Chinese Pork Recipes opens up a world of flavors perfect for any occasion. Whether you’re planning a cozy family dinner or a festive gathering, there’s something here for everyone. We’d love to hear which recipes become your favorites—don’t forget to leave a comment and share your culinary adventures with us on Pinterest. Happy cooking!

Bella Bacinos