Kung Pao Pork Recipe
2 lbs. pork, sliced into small pieces
10 pieces dried red chili
1 tablespoon minced ginger
1 tablespoon minced garlic
1 medium zucchini, diced
1 small red bell pepper, diced
2 tablespoons sherry cooking wine
5 tablespoons soy sauce
1 tablespoon rice vinegar or apple cider vinegar
4 teaspoons cornstarch
3 teaspoons granulated white sugar
½ teaspoon sesame oil
3 tablespoons water
1 cup canola or peanut oil
In a large bowl, combine pork, 2 tablespoons soy sauce, and 2 teaspoons cornstarch. Mix well and let it stand for 1 hour.
Meanwhile, let’s start to make the sauce by combining the vinegar, sugar, cooking wine, 2 teaspoons cornstarch, sesame oil, and water. Stir to mix the ingredients. Set aside.
Heat the cooking oil in a deep cooking pot.
Once the oil is hot, deep fry the marinated pork until the color turns light to medium brown. Remove the pork from the pot and put in a plate lined with paper towel. The paper towel will absorb the oil.
In a wide pan or wok, re-use 3 tablespoons of cooking by heating it up. Saute the bell pepper, zucchini, ginger, and garlic.
Add the fried pork, peanuts, and chili. Continue to cook for 4 minutes.
Pour-in the sauce. Stir fry to distribute the ingredients. Continue to cook until the texture becomes thick.
Transfer to a serving plate.
Serve. Share and enjoy!
Source: panlasangpinoy.com Image: http://www.yingskitchen.com/