Kung Pao Pork Recipe

Name: Kung Pao Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb. lean pork, cut in 1/2-inch cubes; 4 Tbsp. soy sauce; 2 Tbsp. lemon juice; 2 Tbsp. sugar; 2 tsp. cornstarch; 1/4 tsp. crushed red pepper; 2 cloves garlic, minced; 2 Tbsp. extra light olive oil; 1 small red pepper, chunked; 1/2 small onion, chunked; 1/4 c. unsalted roasted peanuts or cashew pieces

Servings: persons

3/4 lb. lean pork, cut in 1/2-inch cubes
4 Tbsp. soy sauce
2 Tbsp. lemon juice
2 Tbsp. sugar
2 tsp. cornstarch
1/4 tsp. crushed red pepper
2 cloves garlic, minced
2 Tbsp. extra light olive oil
1 small red pepper, chunked
1/2 small onion, chunked
1/4 c. unsalted roasted peanuts or cashew pieces

1
Combine pork and 2 tablespoons soy sauce; refrigerate for 30 minutes.
2
Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and 1/4 cup water.
3
Set aside. In wok or large skillet, stir-fry pork and garlic in the olive oil for 3 minutes, or until brown.
4
Add bell pepper and onion; stir-fry 3 minutes.
5
Add cornstarch mixture; cook and stir until slightly thickened.
6
Add nuts.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 lb. lean pork, cut in 1/2-inch cubes, 4 Tbsp. soy sauce, 2 Tbsp. lemon juice, 2 Tbsp. sugar, and more.

Yes, Kung Pao Pork falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kung Pao Pork

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