Versatile:
Authentic Chengdu flavor, featuring a balance of spiciness, saltiness, sweetness, and acidity. It has a rich, spicy taste. Kung Pao Pork.
Kung Pao Pork
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Numbing flavor:
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Spicy flavor:
Versatile:
Ingredients can be adapted based on local market needs to create dishes like Kung Pao Shrimp Balls or Kung Pao Rabbit.
Product Involved
cooking steps
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Main Ingredients & Seasoning
Pork tenderloin
200g
1 bag of Kung Pao Chicken Seasoning
62g
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Accessory Ingredients
Salad oil
20g
Fried peanuts
60g
Leek onion sections
30g
Slices of ginger and garlic
10g
10g each, 1 Marinade packet
10g
Sichuan peppercorns
5g
Dried chili sections
10g
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Preparation of Ingredients
1
Cut the tenderloin into cubes, marinate it with the marinate seasoning, and cut the leek onion into short sections.2
Slice ginger and garlic into pieces. -
Cooking Steps
1
In a pan, heat an appropriate amount of oil until it reaches 60% hot, then briefly fry the pork and set aside.2
In a separate pan, add 20g of salad oil, followed by the Sichuan peppercorns and dried chili sections. Sauté until fragrant and colored, then add the ginger, garlic, and leek onion sections.3
Once the ingredients are fragrant and slightly browned, add the marinated pork cubes along with the Kung Pao Chicken Seasoning and stir-fry to combine. Add 3g of vinegar for extra flavor.4
Finally, add the fried peanuts, stir to combine, and serve on a plate.
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