Kung Bo Pork Recipe

Slice and marinate

Slice pork across the grain into thin strips (~1/8"). In a bowl combine 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch and the egg white (if using). Add pork, toss to coat, and let marinate 15–30 minutes while you prepare other ingredients.

Velvet (optional) — heat 1 tablespoon oil in a wok until hot. Add marinated pork, stir-fry quickly just until it changes color (about 30–45 seconds). Remove pork and drain on paper towel. This step gives a tender texture; if you skip, proceed with raw pork directly in the main stir-fry.

Mix sauce

In a small bowl combine 1 teaspoon dark soy sauce, 1 tablespoon light soy sauce, 1 teaspoon black vinegar, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 3 tablespoons chicken stock (or water) and 1 teaspoon cornstarch. Whisk until smooth and set aside.

Prepare aromatics: remove stems from dried chiles if desired and break larger chiles in half. Separate white and green parts of scallions. Have garlic sliced, ginger julienned, and bell pepper cut. The mise en place is important because the stir-fry is fast.

Toast peanuts: In a dry skillet over medium heat, toast peanuts, stirring, until fragrant and lightly browned, about 3–5 minutes. Remove and set aside. Alternatively use pre-roasted peanuts.

Stir-fry

Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons neutral oil. When oil is shimmering add Sichuan peppercorns and dried chiles. Stir-fry 20–30 seconds until fragrant and the chiles darken (be careful not to burn).

Add garlic, ginger, and the white parts of scallions. Stir-fry quickly (about 15–20 seconds) until aromatic. If using bell pepper, add it now and toss 20–30 seconds to slightly soften.

Return the velveted pork (or add raw marinated pork if you didn't velvet) to the wok. Stir-fry on high, breaking apart pieces, until pork is cooked through and edges begin to brown, about 1–2 minutes for velveted pork, 3–4 minutes for raw pork.

Give the prepared sauce a quick stir (cornstarch may settle) and pour it into the wok. Toss and stir constantly until sauce thickens and coats the pork and vegetables, about 30–60 seconds.

Turn off heat. Stir in toasted peanuts, 1/2 teaspoon sesame oil, and the green parts of the scallions. Taste and adjust with up to 1/4 teaspoon salt or a pinch of white pepper if needed.

Transfer to a serving dish and serve immediately with steamed rice.