Most of the time when we think of Kung Pao, we would associate it with boneless chicken cubes or crunchy shelled prawns that go so well with the deliciously sweet, salty and spicy sauce. I just thought of experimenting my Kung Pao Chicken recipe with pork tenderloin (because that’s what I have in the freezer at the moment anyway). Though the pork is slightly tougher than chicken, overall it isn’t that bad at all. Definitely worth a try!
Kung Pao Pork Recipe
Ingredients (serves 2-3)
20 dried chillies, soaked in hot water for 20 minutes & cut into halves
1 green pepper, cut into bite size pieces
1 yellow onion, sliced
400g pork tenderloin, sliced
handful of roasted cashew nuts, unsalted
1 tbsp chinese cooking wine
1 tbsp light soy sauce
1 tbsp corn flour
Sauce: (mix in a bowl)
3 tbsp Chinkiang black rice vinegar
2 tbsp sugar
2 tbsp oyster sayce
1 tsp light soy sauce
2 tbsp water
Instructions
1. Marinate pork with chinese cooking wine, light soy sauce and corn flour. Chill in fridge for at least half hour before cooking.
2. Heat a little oil in pan and stir-fry pork till meat is thoroughly cooked through. Remove and set aside.
3. In the same pan, stir-fry onions and chillies till fragrant. Add sauce and bring to a boil.
4. Add green pepper and return the pork to the pan. Stir fry till the meat and peppers are well coated in the sauce. Stir in cashew nuts and serve.