* Kung Pao Pork Recipe

Slice and marinate pork

Trim any excess fat from the pork and slice across the grain into 1/4-inch thick bite-sized pieces. Place slices in a bowl and add 2 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp sesame oil, and 1 tsp white pepper. Toss to coat thoroughly and let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Mix sauce

In a small bowl, whisk together 1 tbs dark soy sauce, 1 tbs light soy sauce, 1 tbs Chinese black vinegar, 1 tbs hoisin sauce, 1/2 cup chicken stock, 2 tsp granulated sugar, and 1 tsp cornstarch until smooth. Set aside.

Prepare aromatics: mince 4 cloves garlic and 1 tbs ginger, cut 4 scallions into 1-inch pieces (separate white parts if desired), halve ~10 dried red chiles and gently shake out most seeds if you prefer less heat. If using fresh red bell pepper, dice into roughly 1/2 cup pieces.

Heat 1 tbs of the neutral oil in a wok or large skillet over medium heat. Add the 1/2 cup peanuts and stir frequently until they are fragrant and lightly browned (2–3 minutes). Remove peanuts and set aside. Wipe out any burnt bits if necessary.

Stir-fry pork

Increase heat to high and add remaining 2 tbs oil to the wok. When oil is shimmering and just starting to smoke, add the marinated pork in a single layer (work in batches if necessary to avoid crowding). Stir-fry until the pork is about 80% cooked and just beginning to brown, about 2–3 minutes. Remove pork to a plate and set aside.

Bloom spices & aromatics

With heat still high, add a touch more oil if the wok is dry, then add the Sichuan peppercorns and stir for 20–30 seconds until fragrant (be careful not to burn). Add the dried chiles and stir 30 seconds more until they darken slightly. Add the minced garlic and ginger and stir constantly for 15–20 seconds until fragrant (do not let the garlic burn).

Combine

Add the scallions (and diced red bell pepper if using) and stir for 20–30 seconds. Return the pork to the wok and stir to combine. Give the prepared sauce a quick stir (cornstarch may have settled) and pour it into the wok. Stir constantly as the sauce comes to a simmer; it should thicken and glaze the pork within 1–2 minutes. Taste and adjust — add a pinch of salt if needed.

Finish

When the sauce has thickened and coats the pork evenly, stir in the roasted peanuts and remove from heat. Add a few drops more sesame oil if desired for aroma. Toss briefly to combine.

Transfer Kung Pao Pork to a serving platter and serve immediately with steamed white rice or fried rice. Offer extra scallions or a light sprinkle of toasted sesame seeds if desired.